Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Metatartaric acid"'
Autor:
Matías Cisterna-Castillo, José Ignacio Covarrubias, Marcela Medel-Marabolí, Alvaro Peña-Neira, Mariona Gil i Cortiella
Publikováno v:
Foods, Vol 13, Iss 19, p 3065 (2024)
Calcium tartrate instability in wines has been a neglected topic for many years. However, it seems that this problem is gaining prominence, and the industry welcomes inputs to address this issue. Among the alternatives that winemakers use for tartrat
Externí odkaz:
https://doaj.org/article/8670a1a4246b4ee5af2b76ba373fd685
Publikováno v:
Foods, Vol 13, Iss 17, p 2734 (2024)
The primary cause of bottled wine sediment is tartrate crystal precipitation. To prevent this, wines undergo a stabilization process before bottling. The most commonly used method is cold stabilization, which induces the precipitation of tartrate cry
Externí odkaz:
https://doaj.org/article/d658e1d930ae4dadb0de52d65fefc9fa
Akademický článek
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Akademický článek
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Autor:
EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Rainer Gürtler, Ursula Gundert‐Remy, Trine Husøy, Wim Mennes, Romina Shah, Ine Waalkens‐Berendsen, Detlef Wölfle, Polly Boon, Paul Tobback, Matthew Wright, Ana Maria Rincon, Alexandra Tard, Peter Moldeus
Publikováno v:
EFSA Journal, Vol 18, Iss 3, Pp n/a-n/a (2020)
Abstract The Panel on Food Additives and Flavourings (FAF) provided a scientific opinion re‐evaluating the safety of metatartaric acid (E 353) when used as a food additive. Metatartaric acid (E 353) had been previously evaluated by the Scientific C
Externí odkaz:
https://doaj.org/article/26b04906a4484c00b853932196da7c98
Autor:
Antonella Bosso, Silvia Motta, Loretta Panero, Maurizio Petrozziello, Andriani Asproudi, Ricardo Lopez, Massimo Guaita
Publikováno v:
OENO One, Vol 54, Iss 1 (2020)
Aim: The stabilising efficacy against tartaric precipitations of polyaspartates-based products (PAs), in particular potassium polyaspartate (KPA), was tested with six different wines (three white and three red). Some side effects on wine characterist
Externí odkaz:
https://doaj.org/article/9ee030fbad52462087a955b0591894fb
Autor:
Karl-Heinz Engel, Rainer Gürtler, Maged Younes, Gabriele Aquilina, Polly Boon, Maria Jose Frutos Fernandez, Peter Fürst, Wim Mennes, Matthew C. Wright, Peter Moldeus, Flavourings (Faf), Paul Tobback, Ursula Gundert-Remy, Romina Shah, Ine Waalkens-Berendsen, Alexandra Tard, Trine Husøy, Laurence Castle, Ana Rincón, Detlef Wölfle, Paul Fowler
Publikováno v:
EFSA Journal
EFSA Journal, Vol 18, Iss 3, Pp n/a-n/a (2020)
EFSA Journal, Vol 18, Iss 3, Pp n/a-n/a (2020)
The Panel on Food Additives and Flavourings (FAF) provided a scientific opinion re‐evaluating the safety of metatartaric acid (E 353) when used as a food additive. Metatartaric acid (E 353) had been previously evaluated by the Scientific Committee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b24464281c70c6a7ddac40d2c97c517c
http://europepmc.org/articles/PMC7448071
http://europepmc.org/articles/PMC7448071
Publikováno v:
American Journal of Enology and Viticulture. 70:332-337
Potassium polyaspartate (KPA), a colloidal additive for tartaric stabilization, has recently been approved for use in wine (OIV/OENO 543-2016) and has been adopted by many wineries in Europe. Previous research has highlighted its efficacy for tartrat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5af47c437a93979d9c2c0e52f93d8170
https://doi.org/10.5344/ajev.2019.18077
https://doi.org/10.5344/ajev.2019.18077
Publikováno v:
Food additivescontaminants. Part A, Chemistry, analysis, control, exposurerisk assessment. 37(7)
The aim of this study was to investigate the effects of carboxymethyl celluloses (CMC) with different structures (viscosity and degree of substitution) on the stability of tartrates as well as the growth mechanism of potassium bitartrate (KHT) crysta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4994e607ced2aa5cdb75ace2ac367bf4
https://pubmed.ncbi.nlm.nih.gov/32348199
https://pubmed.ncbi.nlm.nih.gov/32348199
Publikováno v:
Journal of food scienceREFERENCES. 85(8)
The research was aimed at verifying the efficacy of potassium polyaspartate (KPA), added at bottling, for prevention of the precipitation of potassium bitartrate (KHT). The stability of KHT was determined with the mini-contact test and the cold test.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3c8498660cc3b54c938692503395f37
https://pubmed.ncbi.nlm.nih.gov/32671853
https://pubmed.ncbi.nlm.nih.gov/32671853