Article ID Journal Published Year Pages File Type
7601851 Food Chemistry 2013 7 Pages PDF
Abstract
► Ion exchange technology improves tartaric and oxidative stability of red wine. ► Ion exchange technology slightly decreases phenolic and aroma content of red wine. ► Treated wines had lower hue and higher colour intensity. ► Treated wines gave better punctuations in the sensory evaluation.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
The influence of cation exchange treatment on the final characteristics of red wines
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