Diversification of the technology of juice making from black berry grape varieties with the utilization of increased biologically active substances

GRIZA, Ina

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dc.contributor.author	GRIZA, Ina
dc.date.accessioned	2023-12-12T09:49:40Z
dc.date.available	2023-12-12T09:49:40Z
dc.date.issued	2023
dc.identifier.citation	GRIZA, Ina. Diversification of the technology of juice making from black berry grape varieties with the utilization of increased biologically active substances. In: Smart Life Sciences and Technology for Sustainable Development: The 13th CASEE Conference, June 28‐30, 2023: Book of abstracts. Chişinău: Tehnica‐UTM, 2023, p. 45. ISBN 978‐9975‐64‐363‐4.	en_US
dc.identifier.isbn	978‐9975‐64‐363‐4
dc.identifier.uri	http://repository.utm.md/handle/5014/25299
dc.description.abstract	This research is focused on studying the processes of obtaining grape must through competitive achievements: the analysis of the intensive technological regime through thermal-processing in different regimes (for 10-20 minutes), the hydraulic (pneumatic) pressing of whole grapes and the separation of the pigmented red must in the production process.	en_US
dc.language.iso	en	en_US
dc.publisher	Technical University of Moldova	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	grape juice	en_US
dc.subject	processing technology	en_US
dc.subject	suc de struguri	en_US
dc.subject	proces tehnologic	en_US
dc.title	Diversification of the technology of juice making from black berry grape varieties with the utilization of increased biologically active substances	en_US
dc.type	Article	en_US