Assessment of Cold Stabilization
This paper, written by Food Science undergraduate Virginia Smith, explores the theory of cold stabilization in wine, the different analytical techniques to estimate a wine's cold stability, and the various products available for use in cold stabilization.
Assessment_of_Cold_Stabilization_for_Tartaric_Acid_by_VSmith2012.pdf
—
PDF document,
243 kB (249092 bytes)
