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Pinking effect in white wines and its removal with experimental activated carbon AC-C

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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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    20–22 October, 2022

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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