dc.contributor.author | COVACI, Ecaterina | |
dc.contributor.author | SCLIFOS, Aliona | |
dc.contributor.author | BODRUG, Anastasia | |
dc.date.accessioned | 2022-04-15T07:36:37Z | |
dc.date.available | 2022-04-15T07:36:37Z | |
dc.date.issued | 2021 | |
dc.identifier.citation | COVACI, Ecaterina, SCLIFOS, Aliona, BODRUG, Anastasia. Quality indices of wine brandies in dependence of distillation methods used. In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, pp. 95-96. ISSN 1843-5114. | en_US |
dc.identifier.issn | 1843-5114 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/20143 | |
dc.description | Only Abstract | en_US |
dc.description.abstract | The general process by which brandy is obtained from grapes includes the main processes such as: grape → fermentation directly → submerged fermentation with pure culture of yeast → liquid-state distillation → aging in oak barrels. So, the research has shown that using different distillation methods has a major impact on the wine distillate quality and as a result, according to the study, the quality of the wine distillate obtained based on the discontinuous installation Charente has a higher level than that obtained at the continuous installation VAND-M-01. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Galati University Press | 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 | technological distillations | en_US |
dc.subject | brandy | en_US |
dc.subject | wine distillates | en_US |
dc.title | Quality indices of wine brandies in dependence of distillation methods used | en_US |
dc.type | Article | en_US |
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