Effect of ion exchange resins on white and red wine pH: Impact on wine sensory characteristics

The pH control during winemaking is a fundamental parameter by their influence on color, freshness and to achieve wine microbiological stability. The most common acidify correction performed in wineries is addition of natural tartaric acid; however, in some cases, this operation increases the risks...

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Bibliographic Details
Main Author: Borges, Rita (author)
Other Authors: Fernandes, Conceição (author), Marques, Celeste (author), Matos, Carlos (author), Vilela, Alice (author), Filipe-Ribeiro, L. (author), Nunes, Fernando M. (author), Cosme, Fernanda (author)
Format: conferenceObject
Language:eng
Published: 2019
Subjects:
White wine
Red wine
pH
Acidity
Ion exchange resins
Sensory quality
Online Access:http://hdl.handle.net/10198/18960
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/18960

Internet

http://hdl.handle.net/10198/18960

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