Vegetable Protein as an Alternative to Gelatin in the Processing of Wine

Ageyeva, Natalia Mikhailovna; Prakh, Anton Vladimirovich; Redka, Vitaly Mikhailovich

doi:10.30679/2219-5335-2021-4-70-297-306

Fruit growing and viticulture of South Russia

2021

DOI: 10.30679/2219-5335-2021-4-70-297-306

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Vegetable Protein as an Alternative to Gelatin in the Processing of Wine

Natalia Mikhailovna Ageyeva¹,

Anton Vladimirovich Prakh²,

Vitaly Mikhailovich Redka³

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Vegetable Protein as an Alternative to Gelatin in the Processing of Wine

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