Optimization of deacidification for concentrated grape juice

Excessive organic acids in grape juice will not only result in poor taste but will also cause turbidity and sedimentation. Tartaric acid exerts the most significant acidity among all organic acids in grape juice. In this study, we used tartaric acid as the main target and anion‐exchange resin to rem...

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Detalles Bibliográficos
Autores principales: Li, Ning, Wei, Yue, Li, Xuemeng, Wang, Jiahui, Zhou, Jiaqian, Wang, Jie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6593384/
https://www.ncbi.nlm.nih.gov/pubmed/31289653
http://dx.doi.org/10.1002/fsn3.1037

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6593384/
https://www.ncbi.nlm.nih.gov/pubmed/31289653
http://dx.doi.org/10.1002/fsn3.1037

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