Dynamics of white wine oxidability depending on technological factors: sulfur dioxide, iron and copper ions

COVACI, Ecaterina; STURZA, Rodica; DRUȚĂ, Raisa; SUBOTIN, Iurie

dc.contributor.author	COVACI, Ecaterina
dc.contributor.author	STURZA, Rodica
dc.contributor.author	DRUȚĂ, Raisa
dc.contributor.author	SUBOTIN, Iurie
dc.date.accessioned	2022-03-24T10:45:41Z
dc.date.available	2022-03-24T10:45:41Z
dc.date.issued	2022
dc.identifier.citation	COVACI, Ecaterina, STURZA, Rodica, DRUȚĂ, Raisa. Dynamics of white wine oxidability depending on technological factors: sulfur dioxide, iron and copper ions. In: Ecological and Environmental Chemistry-2022: proc. of the 7th intern. conf. dedic. to the 70th Anniversary of Academician, Professor Gheorghe Duca, 3-4 March. 2022, Chisinau, Republica Moldova, 2022: Abstract Book, V. 1, pp. 161-162. ISBN 978-9975-159-07-4.	en_US
dc.identifier.isbn	978-9975-159-07-4
dc.identifier.uri	http://repository.utm.md/handle/5014/19861
dc.description	Only Abstract	en_US
dc.description.abstract	The aim of this project is to carry out a detailed study of sulfur dioxide (SO2), copper (Cu2+) and iron (Fe3+) ions distribution and concentrations in wine and their effect on the wine‘s quality and characteristics throughout different stages of the winemaking process.	en_US
dc.language.iso	en	en_US
dc.publisher	Institute of Chemistry, Chisinau, AŞM	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	sulfur dioxide	en_US
dc.subject	white wines	en_US
dc.title	Dynamics of white wine oxidability depending on technological factors: sulfur dioxide, iron and copper ions	en_US
dc.type	Article	en_US