dc.creatorGodinho, O E
dc.creatorCoelho, J A
dc.creatorChagas, A P
dc.creatorAleixo, L M
dc.date1984-Mar
dc.date2015-11-27T12:09:56Z
dc.date2015-11-27T12:09:56Z
dc.date.accessioned2018-03-29T00:50:27Z
dc.date.available2018-03-29T00:50:27Z
dc.identifierTalanta. v. 31, n. 3, p. 218-20, 1984-Mar.
dc.identifier0039-9140
dc.identifier
dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/18963573
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/193572
dc.identifier18963573
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1293805
dc.descriptionThe use of thermometric titrimetry in the determination of acidic substances in red wine is described. The titration curve obtained in the thermometric titration of red wine with strong base presents two inflections. The stoichiometry corresponding to the first inflection presents good agreement with the so-called total acidity of wine, and is proposed for its determination. The second inflection is related to the content of phenolic substances in red wine.
dc.description31
dc.description218-20
dc.languageeng
dc.relationTalanta
dc.relationTalanta
dc.rightsfechado
dc.rights
dc.sourcePubMed
dc.titleInvestigation Of The Use Of Thermometric Titrimetry For The Determination Of Acidic Substances In Wine.
dc.typeArtículos de revistas


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