The influence of cation exchange treatment on the final characteristics of red wines-Reference-Cited by-同舟云学术

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The influence of cation exchange treatment on the final characteristics of red wines

Published:2013-06 Issue:2-3 Volume:138 Page:1072-1078
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lasanta Cristina,Caro Ildefonso,Pérez Luis

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Technology of wine making;Amerine,1980

2. Wine stabilization factors;Berg;American Journal of Enology and Viticulture,1953

3. Some factors involved in browning of white wines;Berg;American Journal of Enology and Viticulture,1956

4. Analytical determination of tartrate stability in wine. I: Potassium bitartrate;Berg;American Journal of Enology and Viticulture,1958

5. Les techniques de stabilisation tartrique des vins par le froid;Blouin;Journal International des Sciences de la Vigne et du Vin,1982

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1. Wine acidification methods: a review;OENO One;2023-08-11

2. Verification of the practical suitability of cation exchangers for lowering the pH value in must and wine;BIO Web of Conferences;2023

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4. Effects of using cationic exchange for reducing pH on the composition and quality of sparkling wine (Cava);OENO One;2022-06-14

5. Vegetable filters reinforced with fibrillated cellulose for iron removal from water and organic white wines;Environmental Technology & Innovation;2022-02

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