Efectele levurilor non-saccharomyces asupra vinurilor albe naturale seci

POULARD, Alain; PASCARI, Xenia; GĂINĂ, Boris

dc.contributor.author	POULARD, Alain
dc.contributor.author	PASCARI, Xenia
dc.contributor.author	GĂINĂ, Boris
dc.date.accessioned	2020-10-02T09:53:07Z
dc.date.available	2020-10-02T09:53:07Z
dc.date.issued	2014
dc.identifier.citation	POULARD, Alain, PASCARI, Xenia, GĂINĂ, Boris. Efectele levurilor non-saccharomyces asupra vinurilor albe naturale seci. In: Pomicultura, Viticultura şi Vinificaţia. 2014, nr. 2(50), pp. 24-27. ISSN 1857-3142.	en_US
dc.identifier.issn	1857-3142
dc.identifier.uri	http://repository.utm.md/handle/5014/10342
dc.description.abstract	It was demonstrated a positive action of the non-Saccharomyces yeasts on the organoleptic properties of wines. Also, their participation in fermentation process did not involve an excessive accumulation of volatile acidity or other taste and aroma defects. The involvement of the non-Saccharomyces yeasts in practical oenology that keeps on recent achievements in oenological biotechnologies allow an increase of aromatic intensity (fl oral, fruitful etc.) in varietal wines and preserve the varietal identity of obtained wines.	en_US
dc.language.iso	ro	en_US
dc.publisher	Institutul Științifico-Practic de Horticultură și Tehnologii Alimentare	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	yeasts	en_US
dc.subject	non-Saccharomyces	en_US
dc.subject	Saccharomyces cerevisiae	en_US
dc.subject	alcoholic fermentation	en_US
dc.subject	white dry wines	en_US
dc.title	Efectele levurilor non-saccharomyces asupra vinurilor albe naturale seci	en_US
dc.type	Article	en_US