Wine tartrate stabilization by different levels of cation exchange resin treatments: impact on chemical composition, phenolic profile and organoleptic properties of red wines-Reference-Cited by-同舟云学术

Wine tartrate stabilization by different levels of cation exchange resin treatments: impact on chemical composition, phenolic profile and organoleptic properties of red wines

Published:2015-03 Issue: Volume:69 Page:364-372
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ibeas Vitoria,Correia Ana C.,Jordão António M.

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Removal of iron, copper and manganese from white wines through ion exchange techniques: effects on their organoleptic characteristics and susceptibility to browning;Benítez;Analytica Chimica Acta,2002

2. Industrial development of proton exchange for tartrate stabilization of sherry wines;Benítez;European Food Research and Technology,2002

3. Les techniques de stabilisation tartrique des vins par le froid;Blouin;Connaissance de la Vigne et du Vin,1982

4. The adjustment of high pH/high titrable acidity wines by ion exchange;Bonorden;American Journal of Enology and Viticulture,1986

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