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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Detalhes bibliográficos
Autor principal: Borges, Rita (author)
Outros Autores: Fernandes, Conceição (author), Marques, Celeste (author), Matos, Carlos (author), Vilela, Alice (author), Nunes, Fernando M. (author), Cosme, Fernanda (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2019
Assuntos:
Rosé Wine
Texto completo:http://hdl.handle.net/10198/18956
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/18956

Texto Completo

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

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