In recent years, alternative fining practices have increasingly been adopted by the wine industry. The use of plant proteins, as alternatives to traditional fining agents of animal origin for clarification, meets the expectations of a safe product. The effect of alternative fining practices was studied in Sangiovese wine.

中文翻译：

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桑娇维塞葡萄酒的替代酿制：对酚类物质和感官特性的影响

近年来，葡萄酒行业越来越多地采用替代提炼方法。使用植物蛋白作为用于澄清的传统动物澄清剂的替代品，符合安全产品的期望。在桑娇维塞葡萄酒中研究了替代提炼方法的效果。