Use of Potassium Polyaspartate for the Tartaric Stabilization of Sicilian White Wines
Cold stabilization is a common method used to avoid tartaric acid crystals from forming in bottled wine, but this technique shows some inconveniences on the sensory characteristics and energy cost. In the present research, the tartaric stabilization in Sicilian white wines, with a recently permissib...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2019-06-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/9705 |