Reserve Ruby Port wine: alternatives to gelatine protein fining agents

This work was partially funded by the Chemical Research Center (CQ-UTAD). Additional thanks to SOGRAPE for the availability of wines and to the Projet I&D INNOVINE&WINE – Vineyard and Wine Innovation Platform, NORTE-01-0145-FEDER-000038, co-financed by the Fundo Europeu de Desenvolvimento Regional (FEDER) through the NORTE 2020 (Programa Operacional Regional do Norte 2014/2020).