Impact of ion exchange resins comparing to oenological additives on 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...

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Bibliographic Details
Main Author: Borges, Rita (author)
Other Authors: Fernandes, Conceição (author), Vilela, Rita (author), Marques, Celeste (author), Vilela, Alice (author), Matos, Carlos (author), Nunes, Fernando M. (author), Cosme, Fernanda (author)
Format: conferenceObject
Language:eng
Published: 2020
Subjects:
Wine quality
Online Access:http://hdl.handle.net/10198/20935
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/20935

Internet

http://hdl.handle.net/10198/20935

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