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Effect of different chemical additives on the tartaric stabilization of young wines

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dc.contributor.author STURZA, R.
dc.contributor.author COVACI, E.
dc.contributor.author PRIDA, I.
dc.date.accessioned 2019-11-15T08:50:34Z
dc.date.available 2019-11-15T08:50:34Z
dc.date.issued 2014
dc.identifier.citation STURZA, R., COVACI, E., PRIDA, I. Effect of different chemical additives on the tartaric stabilization of young wines. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 297-302. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/6899
dc.description.abstract According to recent literature, the administration of additives that inhibit crystallization of tartar is highly recommended for application in winemaking. The present work was undertaken to verify the effect of chemical and natural additives on the potassium bitartrate stability and composition of 2 types of young wines. According to the data we found that the used additives inhibit potassium bitartrate crystallization at different doses between 10 and 60 g/hl. In conclusion, we recommend the use of chemical additives – carboxymethylcellulose (CMC), metatartaric acid (MetA) and mannoproteins (MP) in young wines to prevent possible tartaric precipitation. Recommended doses are: CMC at 2 g/hl, MP at 30–40 g/hl and MetA at 10 g/l. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova 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 wines en_US
dc.subject bitartrate crystallization en_US
dc.subject chemical additives en_US
dc.subject natural additives en_US
dc.subject additives en_US
dc.title Effect of different chemical additives on the tartaric stabilization of young wines en_US
dc.type Article en_US


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