The antioxidant properties dynamic of aged red wines

dc.contributor.author	MUSTEAŢĂ, Grigore
dc.contributor.author	GHERCIU-MUSTEAŢĂ, Lidia
dc.contributor.author	POPOV, Vasilina
dc.contributor.author	URSU, Sorina
dc.date.accessioned	2019-11-06T10:25:06Z
dc.date.available	2019-11-06T10:25:06Z
dc.date.issued	2012
dc.identifier.citation	MUSTEAŢĂ, Grigore, GHERCIU-MUSTEAŢĂ, Lidia, POPOV, Vasilina, URSU, Sorina. The antioxidant properties dynamic of aged red wines. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 16-21. ISBN 978-9975-80-645-6.	en_US
dc.identifier.isbn	978-9975-80-645-6
dc.identifier.uri	http://repository.utm.md/handle/5014/6196
dc.description.abstract	This article presents the results of experiments that established the influence of the storage method of Cabernet Sauvignon and Merlot red wines on the phenolic complex and chromatic indices. The wines were kept in the bottle, moldavian and french oak shavings and oak barrel for a period of 275 days.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	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	reduction capacity	en_US
dc.subject	chromatic indices	en_US
dc.subject	phenolic complex	en_US
dc.subject	red wine	en_US
dc.title	The antioxidant properties dynamic of aged red wines	en_US
dc.type	Article	en_US