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The aims of the present work are to evaluate zeins as potential clarification agent for red wine and to assess the impact of zeins treatment on the wine “bouquet” through sensory analysis.Zeins have been extracted from commercial corn gluten which is a protein-rich by-product deriving from maize starch industry. Three red wines (cv. Cabernet Sauvignon, Merlot and Valpolicella) have been used for the...
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