Step 1 of 3 33% Publications*Select any of these publications to request a copy from the library Boulton, R.B., Singleton, V.L., Bisson, L.F., Kunkee, R.E. 1996. Principles and practices of winemaking. New York: Chapman & Hall: 282-284. (H 19092) (Australian grape growers and winemakers can access the eBook here.) Bowyer, P. 2008. Part 1: Proteinaceous fining agents. Aust. N.Z. Grapegrower Winemaker (533): 55-63. (H 7724) Bowyer, P. 2008. Part 2: Non-proteinaceous fining agents. Aust. N.Z. Grapegrower Winemaker (534): 65-66, 70-71. (H 19103) Food Standards Australia New Zealand. Standard 4.5.1 Wine Production Requirements. Iland, P.G., Ewart, A., Sitters, J., Markides, A., Bruer, N. 2000. Proteinaceous fining agents. In Techniques for chemical analysis and quality monitoring during winemaking. Patrick Iland Wine Promotions: 37-38. (H 19091) Margalit, Y. 1997. Cellar processes. A Fining. In Concepts in Wine Chemistry. The Wine Appreciation Guild Ltd; 281-289. (H 19093) Pocock, K.F., Waters, E.J., Herderich, M.J., Pretorius, I.S. 2008. Protein stability tests and their effectiveness in predicting protein stability during storage and transport. Aust. N.Z. Wine Ind. J. 23(2): 40-44. (s1056) Ribreau-Gayon, P., Glories, Y., Maujean, A, Dubourdieu, D. 2000. 10.8 Fining techniques. In Handbook of Enology Volume 2: The Chemistry of Wine Stabilisation and Treatments; Chichester: John Wiley & Sons Ltd; 291-298. (H 19094) Zoecklein, B. 1987. Protein fining agents Part I. Pract. Winery 8(1): 82-83. (H 16812) Zoecklein, B. 1987. Protein fining agents Part II. Pract. Winery/Vineyard 8(2): 33-36. (H 16813) Zoecklein, B. 1987. Protein fining agents Part III. Pract. Winery/Vineyard 8(4): 42-43. (TR 53.08) Zoecklein, B. 1988. Protein fining agents Part IV. Pract. Winery/Vineyard 8(6): 52-53. 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