Zobrazeno 1 - 10 of 51 pro vyhledávání: '"tartaric stabilization"'
1
Akademický článek
The impact of enological products for tartaric stabilization on wine filterability
Autor: Puškaš Vladimir, Miljić Uroš, Vučurović Vesna
Publikováno v: Chemical Industry and Chemical Engineering Quarterly, Vol 27, Iss 4, Pp 355-362 (2021)
The aim of this research was to evaluate the impact of the most commonly used agents for tartaric stabilization of wine, such as metatartaric acid, carboxymethyl cellulose (CMC), mannoproteins and gum arabic, on the filterability of white, rosé and
Externí odkaz: https://doaj.org/article/fd1a49b217ca42df87af5126b02d12ee
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2
Akademický článek
Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcelluloses
Autor: Pittari Elisabetta, Catarino Sofia, Andrade Mário C., Ricardo-da-Silva Jorge M.
Publikováno v: Ciência e Técnica Vitivinícola, Vol 33, Iss 1, Pp 47-57 (2018)
Despite being natural phenomena of physical-chemical stabilization of young wines, tartrate precipitations in bottled wines are often understood as a quality fault. Carboxymethylcellulose (CMC) is an inhibitor of tartaric salts crystallization, autho
Externí odkaz: https://doaj.org/article/87e39d5c140a4e328186db807a5a649a
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3
Akademický článek
Evaluating Alternatives to Cold Stabilization in Wineries: The Use of Carboxymethyl Cellulose, Potassium Polyaspartate, Electrodialysis and Ion Exchange Resins
Autor: Maria Pilar Martínez-Pérez, Ana Belén Bautista-Ortín, Valerie Durant, Encarna Gómez-Plaza
Publikováno v: Foods, Vol 9, Iss 9, p 1275 (2020)
The tartaric stabilization of wines before bottling to avoid the precipitation of tartaric acid salts is an important and common step during wine production. The presence of precipitated salt crystals in bottled wines is detrimental to their quality
Externí odkaz: https://doaj.org/article/6ac0846fc8644096adb9cce74c9c6bd3
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4
Akademický článek
Preliminary Study on Enzymatic-Based Cleaning of Cation-Exchange Membranes Used in Electrodialysis System in Red Wine Production
Autor: Myriam Bdiri, Asma Bensghaier, Lobna Chaabane, Anton Kozmai, Lassaad Baklouti, Christian Larchet
Publikováno v: Membranes, Vol 9, Iss 9, p 114 (2019)
The use of enzymatic agents as biological solutions for cleaning ion-exchange membranes fouled by organic compounds during electrodialysis (ED) treatments in the food industry could be an interesting alternative to chemical cleanings implemented at a
Externí odkaz: https://doaj.org/article/70f65aefa8a1437fa426afd81308ac93
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5
Akademický článek
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6
Akademický článek
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7
Evaluating Alternatives to Cold Stabilization in Wineries: The Use of Carboxymethyl Cellulose, Potassium Polyaspartate, Electrodialysis and Ion Exchange Resins
Autor: Valerie Durant, Maria Pilar Martínez-Pérez, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza
Publikováno v: Foods, Vol 9, Iss 1275, p 1275 (2020)
Foods
Volume 9
Issue 9
The tartaric stabilization of wines before bottling to avoid the precipitation of tartaric acid salts is an important and common step during wine production. The presence of precipitated salt crystals in bottled wines is detrimental to their quality
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4bedd18212d1a500720a7949f1a75dc
https://www.mdpi.com/2304-8158/9/9/1275
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8
Estratégias enológicas na gestão do processo de vinificação e estabilização
Autor: Sá, Maria Manuela Gonçalves de
Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Dissertação de mestrado em Tecnologia e Ciência Alimentar
O presente trabalho foi elaborado no âmbito da dissertação de Mestrado em Tecnologia e Ciência Alimentar nas Caves Campelo S.A., e teve como principal objetivo acompanhar o process
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::504fb006b403d21f5e1ae0c7ed6b24a0
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9
O uso do poliaspartato de potássio na estabilização tartárica de vinhos
Autor: Rosa, Inês Feitinha Severino da Silva e
Publikováno v: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação
instacron:RCAAP
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::c0395a43eb2309b179a6d7ef1c290210
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10
Preliminary Study on Enzymatic-Based Cleaning of Cation-Exchange Membranes Used in Electrodialysis System in Red Wine Production
Autor: L. Chaabane, Myriam Bdiri, Lassaad Baklouti, Christian Larchet, Asma Bensghaïer, Anton Kozmai
Publikováno v: Membranes, Vol 9, Iss 9, p 114 (2019)
Membranes
Volume 9
Issue 9
The use of enzymatic agents as biological solutions for cleaning ion-exchange membranes fouled by organic compounds during electrodialysis (ED) treatments in the food industry could be an interesting alternative to chemical cleanings implemented at a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4ac50c5f499ee10124ff1c488b032c0
https://www.mdpi.com/2077-0375/9/9/114
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