The aim of this study is to investigate the impact of different
technological operations on dissolved oxygen amount. The concentration of
oxygen is measured before and after different operations (ranking, earth
filtration, tangential filtration, cadridgue filtration, and bottling) in
cellar IQQDAR of company LES CELLIERES DE MEKNES, Morroco. It showed that all
treatment increase significantly (p<0, 05) the dissolved oxygen amount in
the red wine. The greatest increase has been observed during ranking (reception
of wine) and bottling of wine, 1,81 and 2,7 mg/L,respectively. - See more at:
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