Influence of dealcoholization process temperature on the quality of white wine chardonnay

TARAN, N.; SOLDATENCO, E.; VASIUCOVICI, S.; SOLDATENCO, O.

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dc.contributor.author	TARAN, N.
dc.contributor.author	SOLDATENCO, E.
dc.contributor.author	VASIUCOVICI, S.
dc.contributor.author	SOLDATENCO, O.
dc.date.accessioned	2019-11-16T13:48:04Z
dc.date.available	2019-11-16T13:48:04Z
dc.date.issued	2016
dc.identifier.citation	TARAN, N., SOLDATENCO, E., VASIUCOVICI, S. et al. Influence of dealcoholization process temperature on the quality of white wine chardonnay. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 318-323. ISBN 978-9975-87-138-9.	en_US
dc.identifier.isbn	978-9975-87-138-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6998
dc.description.abstract	Detailed examination of existing technologies for low-alcohol wine production has shown that process of alcohol reduction leads to significant losses of aroma compounds from wine that exert a detrimental effect on wine quality. In this article the influence of dealcoholization process temperature using vacuum distillation method on the quality of white wine Chardonnay was studied. Obtained results demonstrated the major influence of temperature 40°C on the wine quality especially a significant depletion of wine aroma.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	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	dealcoholization process	en_US
dc.subject	temperature	en_US
dc.subject	volatile complex	en_US
dc.title	Influence of dealcoholization process temperature on the quality of white wine chardonnay	en_US
dc.type	Article	en_US