Development of activated carbon using vine shoots (Vitis Vinifera) and its use for wine treatment

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 3, 2005, Pages 644-650

  Corcho Corral, B ^a   Olivares Marin M ^a   Valdes Sanchez E ^b   Fernandez Gonzalez C ^a   Macias Garcia A ^a   Gomez Serrano V ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

^b INTAEX   (Spain)

Author keywords

Activated carbon; Chemical activation; Vine shoots; White wines

Indexed keywords

ACTIVATED CARBON; FUNCTIONAL GROUP; MERCURY; NITROGEN; PHOSPHORIC ACID; POLYPHENOL DERIVATIVE;

ADSORPTION; ARTICLE; COLOR; DENSITY; GRAPE; INFRARED SPECTROSCOPY; POROSITY; SPECTROPHOTOMETER; TEMPERATURE; WINE;

CARBON; COLOR; FOOD HANDLING; PHENOLS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; VITIS; WINE;

VITIS; VITIS SP.; VITIS VINIFERA;

EID: 13244274969     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048824d     Document Type: Article

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