dc.contributor.author | SCUTARU, Iury | |
dc.contributor.author | PUȘCĂ, Ion | |
dc.date.accessioned | 2022-11-16T12:15:46Z | |
dc.date.available | 2022-11-16T12:15:46Z | |
dc.date.issued | 2022 | |
dc.identifier.citation | SCUTARU, Iury, PUȘCĂ, Ion. Pinking effect in white wines and its removal with experimental activated carbon AC-C. In: Modern Technologies in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 89. ISBN 978-9975-45-851-1. | en_US |
dc.identifier.isbn | 978-9975-45-851-1 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/21693 | |
dc.description.abstract | The pinking effect of white wines, known for more than 4 decades, is associated with reductive winemaking, applied with the aim of significant decrease of the oxygen content in wines and, thereby, the unwanted oxidative processes. Oenologists also use these technologies to preserve the aromatic profile of the grapes, for superior organoleptic qualities. As a result, some wines develop a noticeable pink color at various stages of winemaking and storage, including after bottling. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Universitatea Tehnică a Moldovei | 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 | white wines | en_US |
dc.subject | reductive winemaking | en_US |
dc.subject | proantocianidine | en_US |
dc.subject | pinking tests | en_US |
dc.subject | spectrophotometry | en_US |
dc.title | Pinking effect in white wines and its removal with experimental activated carbon AC-C | en_US |
dc.type | Article | en_US |
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