0000000000044431
AUTHOR
Planeta D.
showing 2 related works from this author
The color of dried fruit through the color analysis sensor
2020
The consumption of dried fruit in the world, primarily almonds from hazelnuts followed by walnuts and pistachios, has increased exponentially in recent decades and has increased especially in the past year. The consumer directs his choice of consumption on dried fruit, not only from his taste preferences but also from the color of the packaged product. To determine the color with a fast method is fundamental for a commercial success of the product.
Use of potassium polyaspartate for the tartaric stabilization of Sicilian white wines
2019
Cold stabilization is a common method used to avoid tartaric acid crystals from forming in bottled wine, but this technique shows some inconveniences on the sensory characteristics and energy cost. In the present research, the tartaric stabilization in Sicilian white wines, with a recently permissible molecule in oenology, was studied: the potassium polyaspartate (PAK). The PAK has a negative charge at wine pH and allows to sequester the K+ cations; consequently it inhibits the formation and the growth of potassium bitartrate crystals. PAK is a relatively small polymer; perfectly microfiltrated and does not allow the filling phenomena in filtration membranes. The adding of PAK allowed to re…