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

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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


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