Impact of Fining Agents on Color, Phenolics, Aroma, and Sensory Properties of Wine: A Review
Yogesh Kumar,
Rajat Suhag
Abstract:Fining agents are widely used in the wine industry to improve the quality and stability of wine by removing impurities and unwanted compounds. However, their impact on the color, phenolics, aroma, and sensory properties of wine remains poorly understood. This review aims to provide a comprehensive overview of the effects of fining agents on these critical wine attributes. We examine the role of different fining agents, including gelatin, pea proteins, and potato proteins, in modifying the color and phenolic pr… Show more
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