Influencia de la filtración a vacío en el contenido de cationes de un mosto de la variedad Viura y en su evolución durante la fermentación y conservación del vino / The influence of vacuum-filtration on the content of cations of a must of the Viura variety and on its evolution during the fermentation and the bottle-aging of wine
This work examines the influence of vacuum-filtration on the concentration of cations in a must from the Viura variety, and their changes during fermentation and bottle aging of the wine. The clarifica tion treatment eliminated potassium (17 %) while the concentrations of calcium and magnesium did n...
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| Veröffentlicht in: | Food science and technology international 1999-08, Vol.5 (4), p.311-317 |
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| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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