Detalhes bibliográficos
| 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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| Autores principais: | Moreira, Daniela |
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| Outros Autores: | Fernandes, Conceição; Borges, Rita; Marques, Celeste; Matos, Carlos; Vilela, Alice; Filipe-Ribeiro, Luis; Nunes, Fernando M.; Cosme, Fernanda |
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| Assunto: | Port wine |
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| Ano: | 2018 |
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| País: | Portugal |
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| Tipo de documento: | póster em conferência |
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| Tipo de acesso: | acesso aberto |
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| Instituição associada: | Instituto Politécnico de Bragança |
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| Idioma: | inglês |
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| Origem: | Biblioteca Digital do IPB |
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