Impact of ion exchange resins comparing to oenological additives on wine quality

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

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Detalhes bibliográficos
Autor principal: Borges, Rita (author)
Outros Autores: Fernandes, Conceição (author), Veiga, Rita (author), Marques, Celeste (author), Vilela, Alice (author), Matos, Carlos (author), Nunes, Fernando M. (author), Cosme, Fernanda (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2019
Assuntos:
Oenological additives
Wine quality
Texto completo:http://hdl.handle.net/10198/18986
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/18986

Texto Completo

http://hdl.handle.net/10198/18986

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