1. Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine. (11th November 2013) Authors: Lira, Eugenio; Salazar, Fernando N.; Rodríguez‐Bencomo, Juan J.; Vincenzi, Simone; Curioni, Andrea; López, Francisco Journal: International journal of food science & technology Issue: Volume 49:Number 4(2014:Apr.) Page Start: 1070 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗