dc.contributor.author | SCUTARU, Iury | |
dc.contributor.author | SCLIFOS, Aliona | |
dc.contributor.author | ARHIP, Vasile | |
dc.date.accessioned | 2022-11-16T12:22:51Z | |
dc.date.available | 2022-11-16T12:22:51Z | |
dc.date.issued | 2022 | |
dc.identifier.citation | SCUTARU, Iury, SCLIFOS, Aliona, ARHIP, Vasile. Reduction of the impact of gray rot of Cabernet-Sauvignon and Pinot Gris grapes on the fermenting must with the help of active 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. 90. ISBN 978-9975-45-851-1. | en_US |
dc.identifier.isbn | 978-9975-45-851-1 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/21694 | |
dc.description.abstract | In this article, the impact of the additions of experimental active carbon AC-C on the gray rot of Cabernet-Sauvignon and Pinot Gris grapes in the fermentation must was investigated, using different doses, allowed by the OIV. Fermentation kinetics and some important physico-chemical parameters were monitored. AC-C has been shown to be effective in removing mold and related green pigments from wine. | 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 | must | en_US |
dc.subject | wines | en_US |
dc.subject | Cabernet Sauvignon grapes | en_US |
dc.subject | Pinot Gris grapes | en_US |
dc.title | Reduction of the impact of gray rot of Cabernet-Sauvignon and Pinot Gris grapes on the fermenting must with the help of active carbon AC-C | en_US |
dc.type | Article | en_US |
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