The Australian Wine Research Institute > Research & Development > Research, Development & Extension Plan 2017-2025 > RD&E Plan – Projects > Project 3.1.4 > Figure 5

Figure 5

Project 3.1.4 » Figure 5

Figure 3. Protein concentration in Riesling wine after treatment with different surface-engineered silica (SES) gels at 10 g/L as compared with zirconium dioxide and the untreated control wine. SES3 removed all protein from the wine and there- fore will be investigated further.


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