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Optimization of colloidal stabilization of the young white wines

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dc.contributor.author COVACI, Ecaterina
dc.contributor.author PRIDA, Ivan
dc.date.accessioned 2021-12-10T10:51:44Z
dc.date.available 2021-12-10T10:51:44Z
dc.date.issued 2015
dc.identifier.citation COVACI, Ecaterina, PRIDA, Ivan. Optimization of colloidal stabilization of the young white wines. In: Tendinţe contemporane ale dezvoltării ştiinţei: viziuni ale tinerilor cercetători: proc., 10 martie 2015, Chişinău, Republica Moldova, 2015, p. 48. en_US
dc.identifier.uri http://repository.utm.md/handle/5014/18358
dc.description.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). en_US
dc.language.iso en en_US
dc.publisher Academia de Ştiinţe a Moldovei en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject white wines en_US
dc.subject wines en_US
dc.subject bentonite en_US
dc.title Optimization of colloidal stabilization of the young white wines en_US
dc.type Article en_US


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