Redox processes in wines - measures to reduce the effects of oxidation

dc.contributor.author	STURZA, Rodica
dc.date.accessioned	2023-12-13T12:30:30Z
dc.date.available	2023-12-13T12:30:30Z
dc.date.issued	2023
dc.identifier.citation	STURZA, Rodica. Redox processes in wines - measures to reduce the effects of oxidation. 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. 57. ISBN 978‐9975‐64‐363‐4.	en_US
dc.identifier.isbn	978‐9975‐64‐363‐4
dc.identifier.uri	http://repository.utm.md/handle/5014/25351
dc.description.abstract	The objective of this paper is to elucidate the redox processes that occur throughout the winemaking process, their role on 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	oxidation	en_US
dc.subject	oxidoreductions	en_US
dc.subject	wine quality	en_US
dc.title	Redox processes in wines - measures to reduce the effects of oxidation	en_US
dc.type	Article	en_US