Impact of protein fining agents and bentonite on rotundone concentration in red wine made from Vitis vinifera L. cv. Tardif

Rotundone, the main aroma compound responsible for peppery notes in red wine, has a strong affinity with solids and may be affected by wine fining. This work aimed to study the impact of several fining agents on this compound using a red wine made from Tardif. Egg albumin, gelatine, vegetable protei... View More