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

Detalhes bibliográficos
Autor(a) principal: Moreira, Daniela
Data de Publicação: 2018
Outros Autores: Fernandes, Conceição, Borges, Rita, Marques, Celeste, Matos, Carlos, Vilela, Alice, Filipe-Ribeiro, Luis, Nunes, Fernando M., Cosme, Fernanda
Idioma: eng
Título da fonte: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Texto Completo: http://hdl.handle.net/10198/18966
Resumo: 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.
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spelling 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 profilePort wineA 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.Biblioteca Digital do IPBMoreira, DanielaFernandes, ConceiçãoBorges, RitaMarques, CelesteMatos, CarlosVilela, AliceFilipe-Ribeiro, LuisNunes, Fernando M.Cosme, Fernanda2019-02-25T15:59:06Z20182018-01-01T00:00:00Zconference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10198/18966engMoreira, 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. Portoinfo:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-02-25T12:09:15Zoai:bibliotecadigital.ipb.pt:10198/18966Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T11:35:59.753037Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv 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
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
spellingShingle 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
Moreira, Daniela
Port wine
title_short 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_sort 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
author Moreira, Daniela
author_facet Moreira, Daniela
Fernandes, Conceição
Borges, Rita
Marques, Celeste
Matos, Carlos
Vilela, Alice
Filipe-Ribeiro, Luis
Nunes, Fernando M.
Cosme, Fernanda
author_role author
author2 Fernandes, Conceição
Borges, Rita
Marques, Celeste
Matos, Carlos
Vilela, Alice
Filipe-Ribeiro, Luis
Nunes, Fernando M.
Cosme, Fernanda
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Moreira, Daniela
Fernandes, Conceição
Borges, Rita
Marques, Celeste
Matos, Carlos
Vilela, Alice
Filipe-Ribeiro, Luis
Nunes, Fernando M.
Cosme, Fernanda
dc.subject.por.fl_str_mv Port wine
topic Port wine
description 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.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018-01-01T00:00:00Z
2019-02-25T15:59:06Z
dc.type.driver.fl_str_mv conference object
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/18966
url http://hdl.handle.net/10198/18966
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 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
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
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instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
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reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
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