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TARTARIC STABILIZATION OF GRAPE JUICE WITH IONIC EXCHANGE RESINS

Golubi, Roman


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        <foaf:name>Golubi, Roman</foaf:name>
        <foaf:givenName>Roman</foaf:givenName>
        <foaf:familyName>Golubi</foaf:familyName>
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            <foaf:name>Scientific-Practical Institute of Horticulture and Food Technologies, 59 Vieru str., Codru, Kishinau, Moldova</foaf:name>
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    <dct:title>TARTARIC STABILIZATION OF GRAPE JUICE WITH IONIC EXCHANGE RESINS</dct:title>
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    <dct:issued rdf:datatype="http://www.w3.org/2001/XMLSchema#gYear">2019</dct:issued>
    <dcat:keyword>potassium bitartrate</dcat:keyword>
    <dcat:keyword>anionic resin</dcat:keyword>
    <dcat:keyword>duration of process</dcat:keyword>
    <dcat:keyword>limpidity of juice</dcat:keyword>
    <dcat:keyword>mass of formed crystals</dcat:keyword>
    <dcat:keyword>mathematical model</dcat:keyword>
    <dct:issued rdf:datatype="http://www.w3.org/2001/XMLSchema#date">2019-09-18</dct:issued>
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    <dct:description>&lt;p&gt;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&amp;deg;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.&lt;/p&gt;</dct:description>
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