The influence of applied stabilization method on the crystalline stability of young white wines

COVACI, Ecaterina; DUCA, Gheorghe; STURZA, Rodica

dc.contributor.author	COVACI, Ecaterina
dc.contributor.author	DUCA, Gheorghe
dc.contributor.author	STURZA, Rodica
dc.date.accessioned	2021-05-12T12:10:25Z
dc.date.available	2021-05-12T12:10:25Z
dc.date.issued	2013
dc.identifier.citation	COVACI, Ecaterina, DUCA, Gheorghe, STURZA, Rodica. The influence of applied stabilization method on the crystalline stability of young white wines. In: Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry. 2013, V. 8, Iss. 2, pp. 73-77. ISSN 2345-1688	en_US
dc.identifier.uri	https://doaj.org/article/8dd89d31e5b9404ca2213bc8a168e16c
dc.identifier.uri	http://repository.utm.md/handle/5014/14863
dc.description.abstract	Crystalline precipitate which occurs due to the presence of tartaric salts is frequently encountered in young wines in form of white-dirty lamellar crystals at the bottom of tank. The aim of the study was to prevent the tartaric crystal growth in young wine blend Bianca/Sauvignon by implementing various schemes and procedures. The recommendations of optimum regime, based on experimental results, include: the use of enzyme preparations, hot suspension of oversaturated bentonite in potassium hydrogen tartrate (KHT), cooled wine, maintained until stabilization and fi ltration.	en_US
dc.language.iso	en	en_US
dc.publisher	Institute of Chemistry of AŞM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	young wines	en_US
dc.subject	white wines	en_US
dc.subject	crystalline stabilization	en_US
dc.subject	bentonite	en_US
dc.title	The influence of applied stabilization method on the crystalline stability of young white wines	en_US
dc.type	Article	en_US