Use of potassium polyaspartate for stabilization of potassium bitartrate in wines: influence on colloidal stability and interactions with other additives and enological practices-Reference-Cited by-同舟云学术

Use of potassium polyaspartate for stabilization of potassium bitartrate in wines: influence on colloidal stability and interactions with other additives and enological practices

Published:2020-07-15 Issue:8 Volume:85 Page:2406-2415
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Bosso Antonella¹^ORCID,Motta Silvia¹,Panero Loretta¹,Lucini Stefania¹,Guaita Massimo¹

Affiliation:

1. Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria ‐ Centro di Ricerca Viticoltura ed Enologia via P. Micca 35 Asti 14100 Italy

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15342

Reference31 articles.

1. The use of carboxymethylcellulose for the tartaric stabilization of white wines, in comparison with other oenological additives;Bosso A.;Vitis,2010

2. Use of polyaspartate as inhibitor of tartaric precipitations in wines

3. Validation of a rapid conductimetric test for the measurement of wine tartaric stability

4. Use of polyaspartates for the tartaric stabilisation of white and red wines and side effects on wine characteristics

5. Primary amino acid composition and its use in discrimination of Greek red wines with regard to variety and cultivation region;Bouloumpasi E.;Vitis,2002

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4. Comparison of the Electrodialysis Performance in Tartrate Stabilization of a Red Wine Using Aliphatic and Aromatic Commercial and Modified Ion-Exchange Membranes;Membranes;2023-01-09

5. Adjuvants and additives for the colloidal stabilization of red wines without the use of cold;BIO Web of Conferences;2023