Influenţa duratei de macerare-fermentare în roşu asupra conţinutului de compuşi fenolici şi stabilitatea lor

RUSU, Emilian; OBADĂ, Leonora; GOLENCO, Lidia; CIBUC, Mariana; NEMŢEANU, Silvia

dc.contributor.author	RUSU, Emilian
dc.contributor.author	OBADĂ, Leonora
dc.contributor.author	GOLENCO, Lidia
dc.contributor.author	CIBUC, Mariana
dc.contributor.author	NEMŢEANU, Silvia
dc.date.accessioned	2020-12-10T18:09:03Z
dc.date.available	2020-12-10T18:09:03Z
dc.date.issued	2014
dc.identifier.citation	RUSU, Emilian, OBADĂ, Leonora, GOLENCO, Lidia, CIBUC, Mariana, NEMŢEANU, Silvia. Influenţa duratei de macerare-fermentare în roşu asupra conţinutului de compuşi fenolici şi stabilitatea lor. In: Pomicultura, Viticultura şi Vinificaţia. 2014, nr. 1(49), pp. 17-22. ISSN 1857-3142.	en_US
dc.identifier.uri	http://repository.utm.md/handle/5014/12061
dc.description.abstract	Was studied duration of maceration-fermentation for Merlot and Codrinschi varieties. Extracting dyestuff s for both investigated varieties reach maximum aﬅ er 6-7 days of contact and phenolic substances aﬅ er 10 days of maceration-fermentation. Stability of phenolic compounds over time depend more on the used variety. In the wines made from the variety Codrinschi loss of dyestuff s and phenolic substances are lower in comparison with those of Merlot.	en_US
dc.language.iso	ro	en_US
dc.publisher	Institutul Ştiinţifico-Practic de Horticultură şi 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	duration	en_US
dc.subject	maceration-fermentation	en_US
dc.subject	dyestuffs	en_US
dc.subject	phenolic substances	en_US
dc.subject	stability	en_US
dc.title	Influenţa duratei de macerare-fermentare în roşu asupra conţinutului de compuşi fenolici şi stabilitatea lor	en_US
dc.type	Article	en_US