Publication
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
| dc.contributor.author | Moreira, Daniela | |
| dc.contributor.author | Fernandes, Conceição | |
| dc.contributor.author | Borges, Rita | |
| dc.contributor.author | Marques, Celeste | |
| dc.contributor.author | Matos, Carlos | |
| dc.contributor.author | Vilela, Alice | |
| dc.contributor.author | Filipe-Ribeiro, Luis | |
| dc.contributor.author | Nunes, Fernando M. | |
| dc.contributor.author | Cosme, Fernanda | |
| dc.date.accessioned | 2019-02-25T15:59:06Z | |
| dc.date.available | 2019-02-25T15:59:06Z | |
| dc.date.issued | 2018 | |
| dc.description.abstract | 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. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.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 | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10198/18966 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Port wine | pt_PT |
| dc.title | 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 | pt_PT |
| dc.type | conference poster | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Portugal | pt_PT |
| oaire.citation.title | XXIV Encontro Luso-Galego de Química | pt_PT |
| person.familyName | Fernandes | |
| person.givenName | Conceição | |
| person.identifier | 15483 | |
| person.identifier.ciencia-id | 6514-3D41-4534 | |
| person.identifier.orcid | 0000-0003-2873-501X | |
| person.identifier.scopus-author-id | 23018336600 | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |
| relation.isAuthorOfPublication | d9c26c54-5e10-4ccb-b7f7-528af9eb9950 | |
| relation.isAuthorOfPublication.latestForDiscovery | d9c26c54-5e10-4ccb-b7f7-528af9eb9950 |