QUANTIFICATION OF CALCIUM IN SPARKLING WINES BY INFRARED SPECTROSCOPY

Markets are increasingly competitive and the companies feel the urge to improve their manufacturing processes. Blending that with a larger control of quality and safety it was created a need to develop new methods of analysis each time more accurate, faster and with lower costs. Alentejo is a region...

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Bibliographic Details
Main Author: Vestia, J. (author)
Other Authors: Ferreira, H. (author), Rato, A.E. (author), Martins, M.R. (author), Rodrigues, S. (author), Rouxinol, M. (author), Barroso, J.M. (author)
Format: article
Language:por
Published: 2017
Subjects:
sparkling wine
encapsulted yest
calcium
atomic absortion spectrocopy
near-infrared spectroscopy
Online Access:http://hdl.handle.net/10174/20225
Country:Portugal
Oai:oai:dspace.uevora.pt:10174/20225

Internet

http://hdl.handle.net/10174/20225

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