Braga, Asençao, et al. “Gelatine, Casein and Potassium Caseinate As Distinct Wine Fining Agents: Different Effects on Colour, Phenolic Compounds and Sensory Characteristics”. OENO One, vol. 41, no. 4, Dec. 2007, pp. 203-14, doi:10.20870/oeno-one.2007.41.4.836.