New method for the estimation of the potassium hydrogen tartrate saturation temperature of port wines
- Author
- NARCISO, Diogo1 ; FERNANDES, Cristina1 ; DOS SANTOS, Paulo Cameira2 ; DE PINHO, Maria Norberta1
[1] Chemical Engineering Department, Instituto Superior Técnico, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
[2] INIAP, Estação Agronómica Nacional, DTPA, Quinta do Marquês, 2784-505 Oeiras, Portugal - Source
American journal of enology and viticulture. 2005, Vol 56, Num 3, pp 255-266, 12 p ; ref : 15 ref
- CODEN
- AJEVAC
- ISSN
- 0002-9254
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Society for Enology and Viticulture, Davis, CA
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- port wine saturation temperature tartrate stability wine
- Keyword (fr)
- Estimation Industrie vin Porto(vin) Saturation Stabilité Tartrate Température Potassium bitartrate Carboxylate Composé organique Potassium composé Sel organique Vin fortifié
- Keyword (en)
- Estimation Wine industry Porto wine Saturation Stability Tartrate Temperature Carboxylate Organic compounds Potassium compound Organic salt Fortified wine
- Keyword (es)
- Estimación Industria vino Porto(vino) Saturación Estabilidad Tartrato Temperatura Carboxilato Compuesto orgánico Potasio compuesto Sal orgánica Vino encabezado
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A32 Agronomy. Soil science and plant productions
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries Agronomy. Soil sciences and vegetal productions
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17173237
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.5344/ajev.2005.56.3.255 
https://dx.doi.org/10.5344/ajev.2005.56.3.255
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