Article
Wine Tartaric Stabilization by Electrodialysis: Prediction of Required Deionization Degree
Patrícia A.M.H. Soares, Vítor Geraldes, Cristina Fernandes, Paulo Cameira dos Santos, Maria Norberta de Pinho
Am J Enol Vitic. 2009 60: 183-188 ; DOI: 10.5344/ajev.2009.60.2.183
Patrícia A.M.H. Soares
1Technical University of Lisbon, Instituto Superior Técnico, Department of Chemical and Biological Engineering, Av. Rovisco Pais, 1, 1049-001 Lisbon, Portugal; and 2INRB, L-INIA, Quinta do Marquês, 2784-505 Oeiras, Portugal.
Vítor Geraldes
1Technical University of Lisbon, Instituto Superior Técnico, Department of Chemical and Biological Engineering, Av. Rovisco Pais, 1, 1049-001 Lisbon, Portugal; and 2INRB, L-INIA, Quinta do Marquês, 2784-505 Oeiras, Portugal.
Cristina Fernandes
1Technical University of Lisbon, Instituto Superior Técnico, Department of Chemical and Biological Engineering, Av. Rovisco Pais, 1, 1049-001 Lisbon, Portugal; and 2INRB, L-INIA, Quinta do Marquês, 2784-505 Oeiras, Portugal.
Paulo Cameira dos Santos
1Technical University of Lisbon, Instituto Superior Técnico, Department of Chemical and Biological Engineering, Av. Rovisco Pais, 1, 1049-001 Lisbon, Portugal; and 2INRB, L-INIA, Quinta do Marquês, 2784-505 Oeiras, Portugal.
Maria Norberta de Pinho
1Technical University of Lisbon, Instituto Superior Técnico, Department of Chemical and Biological Engineering, Av. Rovisco Pais, 1, 1049-001 Lisbon, Portugal; and 2INRB, L-INIA, Quinta do Marquês, 2784-505 Oeiras, Portugal.
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.
Forgot your user name or password?
Vol 60 Issue 2
You have accessRestricted access
Wine Tartaric Stabilization by Electrodialysis: Prediction of Required Deionization Degree
Patrícia A.M.H. Soares, Vítor Geraldes, Cristina Fernandes, Paulo Cameira dos Santos, Maria Norberta de Pinho
Am J Enol Vitic. 2009 60: 183-188 ; DOI: 10.5344/ajev.2009.60.2.183
Patrícia A.M.H. Soares
1Technical University of Lisbon, Instituto Superior Técnico, Department of Chemical and Biological Engineering, Av. Rovisco Pais, 1, 1049-001 Lisbon, Portugal; and 2INRB, L-INIA, Quinta do Marquês, 2784-505 Oeiras, Portugal.
Vítor Geraldes
1Technical University of Lisbon, Instituto Superior Técnico, Department of Chemical and Biological Engineering, Av. Rovisco Pais, 1, 1049-001 Lisbon, Portugal; and 2INRB, L-INIA, Quinta do Marquês, 2784-505 Oeiras, Portugal.
Cristina Fernandes
1Technical University of Lisbon, Instituto Superior Técnico, Department of Chemical and Biological Engineering, Av. Rovisco Pais, 1, 1049-001 Lisbon, Portugal; and 2INRB, L-INIA, Quinta do Marquês, 2784-505 Oeiras, Portugal.
Paulo Cameira dos Santos
1Technical University of Lisbon, Instituto Superior Técnico, Department of Chemical and Biological Engineering, Av. Rovisco Pais, 1, 1049-001 Lisbon, Portugal; and 2INRB, L-INIA, Quinta do Marquês, 2784-505 Oeiras, Portugal.
Maria Norberta de Pinho
1Technical University of Lisbon, Instituto Superior Técnico, Department of Chemical and Biological Engineering, Av. Rovisco Pais, 1, 1049-001 Lisbon, Portugal; and 2INRB, L-INIA, Quinta do Marquês, 2784-505 Oeiras, Portugal.
You have accessRestricted access
Wine Tartaric Stabilization by Electrodialysis: Prediction of Required Deionization Degree
Patrícia A.M.H. Soares, Vítor Geraldes, Cristina Fernandes, Paulo Cameira dos Santos, Maria Norberta de Pinho
Am J Enol Vitic. 2009 60: 183-188 ; DOI: 10.5344/ajev.2009.60.2.183
Patrícia A.M.H. Soares
1Technical University of Lisbon, Instituto Superior Técnico, Department of Chemical and Biological Engineering, Av. Rovisco Pais, 1, 1049-001 Lisbon, Portugal; and 2INRB, L-INIA, Quinta do Marquês, 2784-505 Oeiras, Portugal.
Vítor Geraldes
1Technical University of Lisbon, Instituto Superior Técnico, Department of Chemical and Biological Engineering, Av. Rovisco Pais, 1, 1049-001 Lisbon, Portugal; and 2INRB, L-INIA, Quinta do Marquês, 2784-505 Oeiras, Portugal.
Cristina Fernandes
1Technical University of Lisbon, Instituto Superior Técnico, Department of Chemical and Biological Engineering, Av. Rovisco Pais, 1, 1049-001 Lisbon, Portugal; and 2INRB, L-INIA, Quinta do Marquês, 2784-505 Oeiras, Portugal.
Paulo Cameira dos Santos
1Technical University of Lisbon, Instituto Superior Técnico, Department of Chemical and Biological Engineering, Av. Rovisco Pais, 1, 1049-001 Lisbon, Portugal; and 2INRB, L-INIA, Quinta do Marquês, 2784-505 Oeiras, Portugal.
Maria Norberta de Pinho
1Technical University of Lisbon, Instituto Superior Técnico, Department of Chemical and Biological Engineering, Av. Rovisco Pais, 1, 1049-001 Lisbon, Portugal; and 2INRB, L-INIA, Quinta do Marquês, 2784-505 Oeiras, Portugal.