The difficulty to single out the substance preventing the cream of tartar from precipitating [winemaking]
1994
Usseglio Tomasset, L. | Ubigli, M. (Istituto Sperimentale per l'Enologia, Asti (Italy))
إنجليزي. The Authors try to answer to a question excited by a previous preliminary research. The question is: which substances interfere with the precipitation of the cream of tartar in wines? This new research has pointed out that neither the colloids precipitable with alcohol nor substances of acid nature exert any remarkable influence on the precipitation of cream of tartar. Consequently, at present, the singling out of the substances inhibiting this phenomenon is still an unresolved problem
اظهر المزيد [+] اقل [-]إيطالي. Gli Autori cercano di dare una risposta ad un interrogativo suscitato da una precedente indagine propedeutica alla presente. L'interrogativo e': quali sostanze ostacolano la precipitazione del cremore nei vini? L'indagine condotta ha evidenziato che ne' i colloidi precipitabili con alcol, ne' sostanze di natura acida esercitano alcuna rimarcabile influenza sulla precipitazione del cremore. Allo stato attuale, pertanto, l'individuazione delle sostanze che inibiscono tale fenomeno resta un problema insoluto
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Istituto di Servizi per il Mercato Agricolo Alimentare