Activation process of food ion exchange resin for reducing amount of sulfites of wine

摘要

method for activation of potravinu00e1rsku00e9ho anexu snizovu00e1nu00ed content siricitanu from wine,in the first stage of anex is activated beznu00fdm way aktivacnu00edm solution anex and figure below in second stage activates aktivacnu00edm solution acidityin the second stage, while allowing aktivacnu00edm rule jablecnu00e9 and tartaric acid solution now 0: 1 to 1: 0 with the total content of organic acids of 10 to 50 g.l.sup. - 1.n.this procedure will give you a feeling of the minimisation of acidity in vu00edne.