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Reduction of the impact of gray rot of Cabernet-Sauvignon and Pinot Gris grapes on the fermenting must with the help of active carbon AC-C

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dc.contributor.author SCUTARU, Iury
dc.contributor.author SCLIFOS, Aliona
dc.contributor.author ARHIP, Vasile
dc.date.accessioned 2022-11-16T12:22:51Z
dc.date.available 2022-11-16T12:22:51Z
dc.date.issued 2022
dc.identifier.citation SCUTARU, Iury, SCLIFOS, Aliona, ARHIP, Vasile. Reduction of the impact of gray rot of Cabernet-Sauvignon and Pinot Gris grapes on the fermenting must with the help of active carbon AC-C. In: Modern Technologies in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 90. ISBN 978-9975-45-851-1. en_US
dc.identifier.isbn 978-9975-45-851-1
dc.identifier.uri http://repository.utm.md/handle/5014/21694
dc.description.abstract In this article, the impact of the additions of experimental active carbon AC-C on the gray rot of Cabernet-Sauvignon and Pinot Gris grapes in the fermentation must was investigated, using different doses, allowed by the OIV. Fermentation kinetics and some important physico-chemical parameters were monitored. AC-C has been shown to be effective in removing mold and related green pigments from wine. en_US
dc.language.iso en en_US
dc.publisher Universitatea Tehnică 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 must en_US
dc.subject wines en_US
dc.subject Cabernet Sauvignon grapes en_US
dc.subject Pinot Gris grapes en_US
dc.title Reduction of the impact of gray rot of Cabernet-Sauvignon and Pinot Gris grapes on the fermenting must with the help of active carbon AC-C en_US
dc.type Article en_US


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  • 2022
    20–22 October, 2022

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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