Etude des gélatines oenologiques et des mécanismes du collage dans les vins rouges
- Other title
- Study of oenologic gelatins and fining mechanisms in red wines (en)
- Author
- Lagune, Laure; Glories, Yves (Advisor (for a thesis or dissertation))
Université de Bordeaux 2, Bordeaux, France (Degree-grantor) - Source
Etude des gélatines oenologiques et des mécanismes du collage dans les vins rouges. 1994, 168 p., ref : 163 ref
- Thesis number
- 94 BOR2 2004
- Document type
- Thesis (New Ph.D. thesis)
- Language
- French
- Keyword (fr)
- Analyse biochimique Charge superficielle Clarification Collage Densité charge Gélatine Interaction intermoléculaire Phénols Tanin Vin rouge Boisson alcoolisée Protéine animale Vin
- Keyword (en)
- Biochemical analysis Surface charge Clarifying Adhesive bonding Charge density Gelatin Intermolecular interaction Phenols Tannin Red wine Alcoholic beverage Animal protein Wine
- Keyword (es)
- Análisis bioquímico Carga superficial Clarificación Enlace adhesivo Densidad carga Gelatina Interacción intermolecular Fenoles Tanino Vino tinto Bebida alcohólica Proteína animal Vino
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 198663
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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