Please use this identifier to cite or link to this item: http://hdl.handle.net/10348/8895
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dc.contributor.authorBorges, Ritapt_PT
dc.contributor.authorFernandes, Conceiçãopt_PT
dc.contributor.authorMarques, Celestept_PT
dc.contributor.authorMatos, Carlospt_PT
dc.contributor.authorVilela, Alice Maria Correiapt_PT
dc.contributor.authorRibeiro, L. Filipept_PT
dc.contributor.authorNunes, Fernando Hermínio Ferreira Milheiropt_PT
dc.contributor.authorMartins, Maria Fernanda Gil Cosmept_PT
dc.date.accessioned2018-11-21T14:46:12Z-
dc.date.available2018-11-21T14:46:12Z-
dc.date.issued2018-11-06-
dc.identifier.urihttp://hdl.handle.net/10348/8895-
dc.description.abstractThe pH control during winemaking is a fundamental parameter by their influence on colour, freshness and to achieve wine microbiological stability. The application of ion exchange resins for wine acidification is based on ability of exchanging ions fixed on functional groups, namely by exchanging cations, such as potassium, with hydrogen ions. Nevertheless, there is an important lack of knowledge on the impact of this operation on wine sensory characteristics. Therefore, the aim of this work was to evaluate the effect of cation exchange resins, on wine pH control and to evaluate their impact on wine sensory quality at industrial scale. In this study a white and a red wine, both from the Douro Valley demarcated region, 2015 vintage, were used. The ion exchange resin treated wine was almost 20% from total white wine volume and almost 30% from total red wine volume. The results obtained in the present study indicated that there were no considerable changes in sensory attributes, although a slight improvement in the aroma and taste, as a result of the ion-exchange pH adjustment. Therefore, the application of ion exchange resins process to wine could be an interesting tool for white and red wine pH adjustment, without interfering with wine sensorial quality.pt_PT
dc.language.isoengpt_PT
dc.publisherDivisão de Química dos Alimentos, da Sociedade Portuguesa de Químicapt_PT
dc.relation.ispartofCQ - Centro de Químicapt_PT
dc.rightsopenAccesspt_PT
dc.subjectWhite winept_PT
dc.subjectred winept_PT
dc.subjectpHpt_PT
dc.subjectaciditypt_PT
dc.subjection exchange resinspt_PT
dc.subjectsensory qualitypt_PT
dc.titleEffect of ion exchange resins on white and red wine pH: Impact on wine sensory characteristicspt_PT
dc.typeconferenceObjectpt_PT
degois.publication.locationViana do Castelopt_PT
degois.publication.titleXIV Encontro de Química dos Alimentos (XIV EQA)pt_PT
dc.peerreviewedyespt_PT
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