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Bazele teoretice și analitice de fabricare și păstrare a mustului de struguri sulfitat-acidifiat

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dc.contributor.author PRIDA, Ion
dc.contributor.author IALOVAIA, Antonina
dc.contributor.author KRAJEVSKAIA, Alla
dc.contributor.author STURZA, Rodica
dc.contributor.author GĂINĂ, Boris
dc.date.accessioned 2020-09-30T08:30:30Z
dc.date.available 2020-09-30T08:30:30Z
dc.date.issued 2014
dc.identifier.citation PRIDA, Ion, IALOVAIA, Antonina, KRAJEVSKAIA, Alla, STURZA, Rodica, GĂINĂ, Boris. Bazele teoretice și analitice de fabricare și păstrare a mustului de struguri sulfitat-acidifiat. In: Revista de Ştiinţă, Inovare, Cultură şi Artă „Akademos”. 2014, nr. 3(34), pp. 86-92. ISSN 1857-0461. en_US
dc.identifier.issn 1857-0461
dc.identifier.uri http://repository.utm.md/handle/5014/10155
dc.description.abstract The paper reviews the theoretical and analytical principle of innovative technology of production and storage of grape juice aci-difi ed and sulfured. Technology enables long-term storage of grape juice, sufured to sulphur dioxide concentrations up to 200-300 mg/dm3 and acidifi ed to pH values below 2.8, under normal circumstances, the wine-making enterprises. The use of such grape juice in the production of wines with a residual sugar helps reduce their costs and improve their quality. en_US
dc.language.iso ro en_US
dc.publisher Academia de Științe 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 storage of grape juice en_US
dc.subject sulfiting en_US
dc.subject acidification en_US
dc.subject active acidity en_US
dc.subject sulphur dioxide molecular en_US
dc.title Bazele teoretice și analitice de fabricare și păstrare a mustului de struguri sulfitat-acidifiat en_US
dc.type Article en_US


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