Journal article Open Access

TARTARIC STABILIZATION OF GRAPE JUICE WITH IONIC EXCHANGE RESINS

Golubi, Roman

The limpidity of grape juice is a quality requirement asked at placing in trade networks, because consumers prefer a drink with clear transparency. A specific phenomenon is the formation of tartaric crystals during long storage or maintenance at temperatures below 0 -1°C. The traditional tartaric stabilization procedures indicates disadvantages on power consumption and duration, requirements specific to the equipment, etc. For this aim were studied the effect of five types of anionic resin to grape juice, developed a method for grape juice tartaric stabilization based on mathematic model the central rotary matrix, using the most effective resin Purolite A-400.

Files (531.3 kB)
Name Size
JES_2019-3_100-106.pdf
md5:35d698b3a760f11d2a8293c5ebeaed50
531.3 kB Download
11
30
views
downloads
All versions This version
Views 1111
Downloads 3030
Data volume 15.9 MB15.9 MB
Unique views 1111
Unique downloads 2929

Share

Cite as