Braga, Asençao, Fernanda Cosme, Jorge Manuel Ricardo-da-Silva, and Olga Laureano. “Gelatine, Casein and Potassium Caseinate As Distinct Wine Fining Agents: Different Effects on Colour, Phenolic Compounds and Sensory Characteristics”. OENO One 41, no. 4 (December 31, 2007): 203–214. Accessed August 14, 2026. https://oeno-one.eu/article/view/836.