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Optimization of colloidal stabilization of the young white wines
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Optimization of colloidal stabilization of the young white wines
COVACI, Ecaterina
;
PRIDA, Ivan
URI:
http://repository.utm.md/handle/5014/18358
Date:
2015
Abstract:
The bentonite is still universally employed in the wine industry to prevent the protein haze-forming in white wines. This material is montmorillonite clay, which contains exchangeable cations (sodium, calcium ions).
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Articole din publicaţii internaţionale
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States
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