pH modification of cynthiana wine using cationic exchange

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 22, 2002, Pages 6346-6352

  Walker, Teresa ^a   Morris, Justin ^a   Threlfall, Renee ^a   Main, Gary ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Cynthiana wine; Ion exchange; Membranes; Resins

Indexed keywords

HYDROXYBENZOIC ACID DERIVATIVE; ION EXCHANGE RESIN; PHENOL DERIVATIVE; PHENOLIC ACID; RESIN;

ACIDITY; ARTICLE; ARTIFICIAL MEMBRANE; CHEMISTRY; COLOR; ELECTRIC CONDUCTIVITY; ELECTROCHEMICAL ANALYSIS; FLAVOR; FOOD HANDLING; FOOD QUALITY; FOOD STORAGE; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ION EXCHANGE; METHODOLOGY; PH; STANDARD; TASTE; TEMPERATURE; TIME; TITRIMETRY; WINE;

COLOR; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; HYDROXYBENZOIC ACIDS; ION EXCHANGE RESINS; MEMBRANES, ARTIFICIAL; TASTE; TEMPERATURE; TIME FACTORS; VITIS; WINE;

VITIS; VITIS AESTIVALIS; VITIS SP.;

EID: 0037164016     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf025807k     Document Type: Article

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