Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile

A frequent cause cause of stability loss in awine is the formation of crystalline salts of potassium bitartrate (KHT) that appears mainly at low temperatures, temperatures, as a consequence of a large decrease in its itssolubility solubility [1,2]. Port wine is a Portuguese fortified wine produced e...

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Detalhes bibliográficos
Autor principal: Moreira, Daniela (author)
Outros Autores: Fernandes, Conceição (author), Borges, Rita (author), Marques, Celeste (author), Matos, Carlos (author), Vilela, Alice (author), Filipe-Ribeiro, L. (author), Nunes, Fernando M. (author), Cosme, Fernanda (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2019
Assuntos:
Port wine
Texto completo:http://hdl.handle.net/10198/18966
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/18966
Descrição
Resumo:A frequent cause cause of stability loss in awine is the formation of crystalline salts of potassium bitartrate (KHT) that appears mainly at low temperatures, temperatures, as a consequence of a large decrease in its itssolubility solubility [1,2]. Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley demarcated region. There are only only few few studies regarding white Port wine tartaric stabilization, although its importance for consumers acceptance.

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