The effects of bentonite application on wine mineral content

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dc.contributor.advisorRakonczás, Nándor
dc.contributor.authorVolosanovschi, Filip
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2022-05-03T13:18:13Z
dc.date.available2022-05-03T13:18:13Z
dc.date.created2022-04-19
dc.description.abstractThe composition and structure of bentonites have been examined in relation to their protein adsorption capabilities. However, there hasn't been any similar research done on how wine's microelements grow or decrease, except for rare earth elements. Winemakers and technologists often leave the vine over the sedimented bentonite for more months. Although, it is recommended that it be racked within two weeks. It is well known that racking physically harms the wine, and lowers the complexity, flavor, aroma, and quality. This research would provide the answer to the question: What happens to minerals when the wine is left over the sedimented bentonite?hu_HU
dc.description.courseBSc Food Engineeringhu_HU
dc.description.degreeBSc/BAhu_HU
dc.format.extent30hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/332193
dc.language.isoenhu_HU
dc.subjectwinehu_HU
dc.subjectmineralshu_HU
dc.subjectbentonitehu_HU
dc.subjectsoilhu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleThe effects of bentonite application on wine mineral contenthu_HU
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