Tartrate stabilization of rosé wine using ion exchange resins: impact on wine sensory characteristics

Tartaric precipitation in bottled wine is an important problem for the wine industry by the undesirable aspect. Addition of certain stabilisers, such as metatartaric acid and carboxymethylcellulose (CMC), or treatment of wine with ion exchange resins, are accepted by the OIV and have been successful...

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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:
Rosé wine
Ion exchange resins
Tartaric stability
Oenological stabilisers
Sensory quality
Online Access:http://hdl.handle.net/10198/18969
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/18969

Internet

http://hdl.handle.net/10198/18969

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