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Use of grape seeds to reduce haze formation in white wines.
Romanini E, McRae JM, Bilogrevic E, Colangelo D, Gabrielli M, Lambri M. Romanini E, et al. Among authors: mcrae jm. Food Chem. 2021 Mar 30;341(Pt 1):128250. doi: 10.1016/j.foodchem.2020.128250. Epub 2020 Sep 30. Food Chem. 2021. PMID: 33035860
Effect of wine pH and bottle closure on tannins.
McRae JM, Kassara S, Kennedy JA, Waters EJ, Smith PA. McRae JM, et al. J Agric Food Chem. 2013 Nov 27;61(47):11618-27. doi: 10.1021/jf403704f. Epub 2013 Nov 18. J Agric Food Chem. 2013. PMID: 24195587
Wine protein haze: mechanisms of formation and advances in prevention.
Van Sluyter SC, McRae JM, Falconer RJ, Smith PA, Bacic A, Waters EJ, Marangon M. Van Sluyter SC, et al. Among authors: mcrae jm. J Agric Food Chem. 2015 Apr 29;63(16):4020-30. doi: 10.1021/acs.jafc.5b00047. Epub 2015 Apr 15. J Agric Food Chem. 2015. PMID: 25847216 Free article. Review.
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