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...
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| Główni autorzy: | , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
University of Belgrade - Faculty of Agriculture, Belgrade
2007-01-01
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| Seria: | Journal of Agricultural Sciences (Belgrade) |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.doiserbia.nb.rs/img/doi/1450-8109/2007/1450-81090702169R.pdf |
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