Browsing Food Science electronic theses and dissertations (MU) by Title "Combating high pH/high TA Missouri wines and its impact on non-volatile and sensory characteristics"
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Combating high pH/high TA Missouri wines and its impact on non-volatile and sensory characteristics
(University of Missouri--Columbia, 2015)[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Cation exchange treatment has been known to be an effective method to lower wine pH since at least the 1950s; however, it is often avoided due to ...