Evaluation of the effect of the different fining agents on wines’s quality. Physico-chemical characterization and evolution of the treated wines: colour, total anthocyanins, total phenols index, wine turbidity. Selection of the best technical solution

12 Dezembro 2018, 14:00 • Sofia Cristina Gomes Catarino

Physicochemical characterization and evolution control of the wines treated with the different fining agents: colour, total anthocyanins, total phenols index, wine turbidity, sensorial analysis.

Discussion of the results and decision on the best technical solution to apply to each wine (fining operation, fining agent)