Ion exchange resins for tartarestabilization: impacto on Rose wine quality

Tartaric acid is the most important organic acid in the wine. It is easily ionized, leading to the formation of precipitates like potassium hydrogen tartrate (KHT) and calcium tartrate (CaT). Although, not harmful to health of the consumer, these precipitates, leads to a decrease in the commercial a...

ver descrição completa

Detalhes bibliográficos
Autor principal: Borges, Rita (author)
Outros Autores: Fernandes, Conceição (author), Marques, Celeste (author), Matos, Carlos (author), Vilela, Alice (author), Nunes, Fernando M. (author), Cosme, Fernanda (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2020
Assuntos:
Wine quality
Texto completo:http://hdl.handle.net/10198/20936
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/20936

Texto Completo

http://hdl.handle.net/10198/20936

Registros relacionados