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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Detalhes bibliográficos
Autor principal: Borges, Rita (author)
Outros Autores: Fernandes, Conceição (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:
Rosé wine
Ion exchange resins
Tartaric stability
Oenological stabilisers
Sensory quality
Texto completo:http://hdl.handle.net/10198/18969
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/18969

Texto Completo

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

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