Braga, Asençao, Fernanda Cosme, Jorge Manuel Ricardo-da-Silva, and Olga Laureano. 2007. “Gelatine, Casein and Potassium Caseinate As Distinct Wine Fining Agents: Different Effects on Colour, Phenolic Compounds and Sensory Characteristics”. OENO One 41 (4):203-14. https://doi.org/10.20870/oeno-one.2007.41.4.836.