Determination of titratable acidity in white wine
The amount of titration acid in must is in the largest number of cases with in the range 5.0-8.0 g/dm3. Wines, as a rule, contain less acids than must, and according to Regulations, titratable acidity is in the range of 4.0-8.0 g/dm3 expressed in tartaric acid, because a part of tartaric acid is dep...
I tiakina i:
| Ngā kaituhi matua: | , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
University of Belgrade - Faculty of Agriculture, Belgrade
2007-01-01
|
| Rangatū: | Journal of Agricultural Sciences (Belgrade) |
| Ngā marau: | |
| Urunga tuihono: | http://www.doiserbia.nb.rs/img/doi/1450-8109/2007/1450-81090702169R.pdf |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
|