Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile

A frequent cause cause of stability loss in awine is the formation of crystalline salts of potassium bitartrate (KHT) that appears mainly at low temperatures, temperatures, as a consequence of a large decrease in its itssolubility solubility [1,2]. Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley demarcated region. There are only only few few studies regarding white Port wine tartaric stabilization, although its importance for consumers acceptance.

Keywords

Port wine

URI

http://hdl.handle.net/10198/18966

Citation

Moreira, Daniela; Fernandes, Conceição; Borges, Rita; Marques, Celeste; Matos, Carlos; Vilela, Alice; Filipe-Ribeiro, L.; Nunes, Fernando M.; Cosme, Fernanda (2018). Comparison of ion exchange resins at industrial scale and enological stabilizers treatments for tartaric stabilization of white Port wine: Impact on wine physicochemical and sensory profile. In XXIV Encontro Luso-Galego de Química. Porto