ANALYTIC STUDY OF WINE IN THE PROCESSING STAGE AND ITS IMPORTANCE IN THE FINAL PRODUCT QUALITY MAINTENANCE

Authors

  • REGINA VANDERLINE Universidade Federal de Santa Catarina
  • HONÓRIO DOMINGOS BENEDET

DOI:

https://doi.org/10.5380/cep.v12i2.14254

Keywords:

VINHO - ANÁLISES FÍSICO-QUÍMICAS. WINE - PHYSICOCHEMICAL ANALYSIS.

Abstract

It was showed the importance of the chemical and physical analysis in quality processing of wine. Determinations of free and total sulphurous anhydrid, alcohol, total and volatile acidity, tannine, iron, density, dry and reduced extract, ratio between alcohol and dry reduced extract, reduced sugars and pH were made.

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How to Cite

VANDERLINE, R., & BENEDET, H. D. (1994). ANALYTIC STUDY OF WINE IN THE PROCESSING STAGE AND ITS IMPORTANCE IN THE FINAL PRODUCT QUALITY MAINTENANCE. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 12(2). https://doi.org/10.5380/cep.v12i2.14254

Issue

Vol. 12 No. 2 (1994)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.