Tartrate stabilisation of Rosé wine using ion exchange resins

Tartaric stabilisation is essential to satisfy the quality criteria of wines. To prevent wine tartaric precipitates, potassium hydrogen tartrate (KHT) and calcium tartrate (CaT), several techniques can be used. The addition of oenological products, such as metatartaric acid and carboxymetilcelulose...

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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), Nunes, Fernando M. (author), Cosme, Fernanda (author)
Format: conferenceObject
Language:eng
Published: 2019
Subjects:
Rosé Wine
Online Access:http://hdl.handle.net/10198/18956
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/18956

Internet

http://hdl.handle.net/10198/18956

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