Stability Testing for Commercial Wine Production 1988 Public Deposited

http://ir.library.oregonstate.edu/concern/technical_reports/td96k395h

Presented at OSU Wine Chemistry and Stability Workshop June 10, 1988, Department of Food Science and Technology.

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  • Wines are stabilized during processing to attain a chemical balance necessary to avoid undesirable changes after bottling. The most common chemical stability problems in table wines are oxidative and color instability, protein and heat instability, and cold and tartrate instability. Stability testing is done to help predict the future stability of a wine under the conditions which we may reasonably expect it to encounter after bottling in the market place. Tests used to predict stability include subjecting wine to specified conditions of heat, cold, and exposure to air, and the addition of fining agents followed by storage under the same conditions.
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  • Watson, B. (1988). Stability Testing for Commercial Wine Production 1988. Oregon Wine Advisory Board Research Progress Report.
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  • description.provenance : Made available in DSpace on 2016-02-10T20:53:15Z (GMT). No. of bitstreams: 1 Stability Testing for Commercial Wine Production.pdf: 26618 bytes, checksum: e647d6b47b6cf7deaa6a5a08d0fb73b4 (MD5) Previous issue date: 1988
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  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-10T20:52:45Z No. of bitstreams: 1 Stability Testing for Commercial Wine Production.pdf: 26618 bytes, checksum: e647d6b47b6cf7deaa6a5a08d0fb73b4 (MD5)

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