Tartaric stabilization of Rosé wine by ion exchange resins: impact on phenolic and sensory profile
Wine tartaric stabilization is essential to satisfy the wine quality criteria, and consequently the consumer’s acceptance. Several techniques are available to prevent tartaric precipitation (potassium hydrogen tartrate and calcium tartrate) in wine. Beside the addition of enological products, the us...
| Autor principal: | |
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| Outros Autores: | , , , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2019
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/18987 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/18987 |