Chemistry Journal of Moldova

THE INFLUENCE OF APPLIED STABILIZATION METHOD ON THE CRYSTALLINE STABILITY OF YOUNG WHITE WINES

Author(s):

Ecaterina Covaci, Gheorghe Duca, Rodica Sturza


Field: Food chemistry
Type: Research paper
Issue: 2013 Volume 8, no.2
Pages: 73-77
Keywords:

young white wine, crystalline stabilization, suspension of bentonite, conductivity


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Abstract (PDF)

DOI:
dx.doi.org/10.19261/cjm.2013.08(2).08

Graphical 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 is to prevent the tartaric salts from crystallization in young wine blend Biance/Sauvignon by implementing various schemes and procedures.

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