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Oxidation of aromatic white wines under the influence of controllable technological factors

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dc.contributor.author COVACI, Ecaterina
dc.contributor.author VLADEI, Natalia
dc.contributor.author COCU, Aurelia
dc.date.accessioned 2022-04-15T07:44:50Z
dc.date.available 2022-04-15T07:44:50Z
dc.date.issued 2021
dc.identifier.citation COVACI, Ecaterina, VLADEI, Natalia, COCU, Aurelia. Oxidation of aromatic white wines under the influence of controllable technological factors. 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, p. 97. ISSN 1843-5114. en_US
dc.identifier.issn 1843-5114
dc.identifier.uri http://repository.utm.md/handle/5014/20144
dc.description Only Abstract en_US
dc.description.abstract Generalizing the results of the experimental and applied presented study, it is revealed that the decomposition rates of oxygen in wines described a good correlation with the total concentration of exogenous copper and iron in the wine samples, both for total and residual concentrations compared to decomposition oxygen rates. In summary, it can be noted that the results obtained from this research are the first to show the influence of the administered concentration of exogenous copper and iron species in dry white wines. 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 exogenous copper and iron species en_US
dc.subject white wines en_US
dc.subject wines en_US
dc.subject wine oxidation en_US
dc.title Oxidation of aromatic white wines under the influence of controllable technological factors en_US
dc.type Article en_US


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