DETERMINATION OF THE CLARIFIER QUANTITY FOR WINE COLOUR ADEQUACY

Authors

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

DOI:

https://doi.org/10.5380/cep.v13i2.14161

Keywords:

VINHO - CLARIFICAÇÃO, VINHO - COR. WINE - CLARIFICATION, WINE - COLOR.

Abstract

The proper amount of clarified to be added to wines was surveyed. The values given in gfL of pVPP and casein were 0,4 and 0,4 for sample nº 1, 0,07 and 0,15 for sample nº 2, 0,27 and 0,22 for sample nº 3 and 0,07 and 0,12 for samp1e nº 4, respectively.

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How to Cite

VANDERLINDE, R., & BENEDET, H. D. (1995). DETERMINATION OF THE CLARIFIER QUANTITY FOR WINE COLOUR ADEQUACY. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 13(2). https://doi.org/10.5380/cep.v13i2.14161

Issue

Vol. 13 No. 2 (1995)

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.