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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Bibliographic Details
Main Author: Borges, Rita (author)
Other Authors: Fernandes, Conceição (author), Veiga, Rita (author), Marques, Celeste (author), Vilela, Alice (author), Matos, Carlos (author), Nunes, Fernando M. (author), Cosme, Fernanda (author)
Format: conferenceObject
Language:eng
Published: 2019
Subjects:
Oenological additives
Wine quality
Online Access:http://hdl.handle.net/10198/18986
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/18986

Internet

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

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