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The influence of the fungus Botrytis cinerea on the production of sweet wines

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dc.contributor.author COVACI, Ecaterina
dc.contributor.author PODREZ, Anastasia
dc.date.accessioned 2024-05-02T07:28:59Z
dc.date.available 2024-05-02T07:28:59Z
dc.date.issued 2021
dc.identifier.citation COVACI, Ecaterina, PODREZ, Anastasia. The influence of the fungus Botrytis cinerea on the production of sweet wines. In: The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field: conf. proc. OPROTEH 2021, 25-27 May. 2021, Bacau, România: Abstracts, Bacau 2021 p. 95. ISSN 2457-3388. en_US
dc.identifier.issn 2457-3388
dc.identifier.uri http://repository.utm.md/handle/5014/26992
dc.description.abstract The fungus Botrytis cinerea attacks grape berries with the so-called “noble rot”. After the rot attacks the grapes, it begins to dry gradually out. They have turned into shriveled balls covered in fluffy mold. This fungus naturally changes the ratio of water to sugar in the berry, making it an ideal base for creating sweet wines. The process of drying out the berry and increasing its juice concentration changes the metabolism of Botrytis mold and stabilizes its development. en_US
dc.language.iso en en_US
dc.publisher "Alma Mater" Publishing House, Bacau en_US
dc.relation.ispartofseries The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field, OPROTEH 2021;25-27 May. 2021, Bacau, România
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject Botrytis cinerea fungus en_US
dc.subject grapes wines en_US
dc.subject sweet wines en_US
dc.title The influence of the fungus Botrytis cinerea on the production of sweet wines en_US
dc.type Article en_US


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