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. Bowyer, P. (2008) Part 1: Proteinaceous fining agents. The Australian & New Zealand Grapegrower and Winemaker June: 55-63. Food Standards Australia New Zealand. Standard 4.5.1 Wine Production Requirements. Iland, P.G., Ewart, A., Sitters, J., Markides, A., Bruer, N. (2000) Techniques for chemical analysis and quality monitoring during winemaking. Patrick Iland Wine Promotions: 37-38. Margalit, Y. (1997) Concepts in Wine Chemistry. The Wine Appreciation Guild Ltd; 281-289. 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. The Australian and New Zealand Wine Industry Journal March/April 23(2): 40-44. (s1056) Ribreau-Gayon, P., Glories, Y., Maujean, A, Dubourdieu, D. (2000) Handbook of Enology Volume 2: The Chemistry of Wine Stabilisation and Treatments; Chichester: John Wiley & Sons Ltd; 291-298. Zoecklein, B. (1987) Protein fining agents Part I. Practical Winery Vineyard May/June: 82-83. (H 16812) Zoecklein, B. (1987) Protein fining agents Part II. Practical Winery Vineyard July/August: 33-36. (H 16813) Zoecklein, B. (1987) Protein fining agents Part III. Practical Winery Vineyard November/December: 42-43. (TR 53.08) Zoecklein, B. (1988) Protein fining agents Part IV. Practical Winery Vineyard March/April: 52-53. 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