DSpace Repository

Role of enzymes in enhancing wine aroma

Show simple item record

dc.contributor.author VLADEI, Natalia
dc.date.accessioned 2023-12-13T12:25:11Z
dc.date.available 2023-12-13T12:25:11Z
dc.date.issued 2023
dc.identifier.citation VLADEI, Natalia. Role of enzymes in enhancing wine aroma. In: Smart Life Sciences and Technology for Sustainable Development: The 13th CASEE Conference, June 28‐30, 2023: Book of abstracts. Chişinău: Tehnica‐UTM, 2023, p. 56. ISBN 978‐9975‐64‐363‐4. en_US
dc.identifier.isbn 978‐9975‐64‐363‐4
dc.identifier.uri http://repository.utm.md/handle/5014/25350
dc.description.abstract Use of enzymes during maceration leads to increased efficiency due to increased content of compounds responsible for the profile and aromatic typicality of wines, which is reflected through a value increase of the wine quality en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova 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 wines en_US
dc.subject aroma en_US
dc.subject enzymes en_US
dc.title Role of enzymes in enhancing wine aroma en_US
dc.type Article en_US


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

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

Search DSpace


Advanced Search

Browse

My Account