publication . Other literature type . Article . 2019

TARTARIC STABILIZATION OF GRAPE JUICE WITH IONIC EXCHANGE RESINS

Golubi, Roman;
Open Access English
  • Published: 18 Sep 2019
  • Publisher: Zenodo
Abstract
The limpidity of grape juice is a quality requirement asked at placing in trade networks, because consumers prefer a drink with clear transparency. A specific phenomenon is the formation of tartaric crystals during long storage or maintenance at temperatures below 0 -1°C. The traditional tartaric stabilization procedures indicates disadvantages on power consumption and duration, requirements specific to the equipment, etc. For this aim were studied the effect of five types of anionic resin to grape juice, developed a method for grape juice tartaric stabilization based on mathematic model the central rotary matrix, using the most effective resin Purolite A-400.
Subjects
free text keywords: potassium bitartrate, anionic resin, duration of process, limpidity of juice, mass of formed crystals, mathematical model
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Other literature type . 2019
Provider: Datacite
Zenodo
Other literature type . 2019
Provider: Datacite
ZENODO
Article . 2019
Provider: ZENODO
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publication . Other literature type . Article . 2019

TARTARIC STABILIZATION OF GRAPE JUICE WITH IONIC EXCHANGE RESINS

Golubi, Roman;