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. 2015 Mar 18;3:20. doi: 10.3389/fchem.2015.00020

Figure 6.

Figure 6

Heat test. Instability was measured according to the variation of absorbance at 540 nm, by spectrometry methodology (ΔA540nm). Not treated wine, NT; Treated wine samples, Yeast protein extracts (BCV1 and BCV5); Bent, Bentonite; Cas, Casein; PVPP, Polyvinylpolypyrrolidon; VP, Vegetable protein. Bars indicate mean ± SD (n = 3).