Impact of ion exchange resins comparing to oenological additives on wine quality

Borges, Rita; Fernandes, Conceição; Veiga, Rita; Marques, Celeste; Vilela, Alice; Matos, Carlos; Nunes, Fernando M.; Cosme, Fernanda

http://hdl.handle.net/10198/18986

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Abstract(s)

Tartaric acid is easily ionized, leading to the formation of precipitates like potassium hydrogen tartrate (KHT) and calcium tartrate (CaT CaT). Although, not harmful to consumer health, these precipitates leads to a decrease in the commercial commercial value of the wine. To prevent the occurrence of these precipitations precipitations several treatments can be used.

Keywords

Oenological additives Wine quality

URI

http://hdl.handle.net/10198/18986

Citation

Borges, Rita; Fernandes, Conceição; Veiga, Rita; Marques, Celeste; Vilela, Alice; Matos, Carlos; Nunes, Fernando M.; Cosme, Fernanda (2018). Impact of ion exchange resins comparing to oenological additives on wine quality. In 10th Symposium In Vino Analytica Scientia (IVAS 2017). Salamanca