Physical-chemical characterization and evolution control of the wines under students' responsibility: chromatic characteristics, total anthocyanins, degree of ionization of anthocyanins, ionized anthocyanins, total pigments, polymerization index, polymerized pigments, total phenols index, wine turbidity, fining tests.
22 Novembro 2021, 14:00 • Sofia Cristina Gomes Catarino
Physical-chemical characterization and evolution control of the wines under students' responsibility: chromatic characteristics, total anthocyanins; degree of ionization of anthocyanins, ionized anthocyanins, total pigments, polymerization index, polymerized pigments, total phenols index; wine turbidity, fining tests.
Analytical methods' description. Enological interest of each analytical determination. Fining essays.
Application of these analytical methods on the wines and discussion of the results.