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Eliminating the pinking effect in wines using activated charcoal

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dc.contributor.author SCUTARU, Iurie
dc.contributor.author SCLIFOS, Aliona
dc.contributor.author PUȘCĂ, Ion
dc.date.accessioned 2024-05-10T08:09:52Z
dc.date.available 2024-05-10T08:09:52Z
dc.date.issued 2023
dc.identifier.citation SCUTARU, Iurie, SCLIFOS, Aliona, PUȘCĂ, Ion. Eliminating the pinking effect in wines using activated charcoal. In: Insights of Future Foods - From concepts and challenges to technological innovations: 11th internat. symposium EURO-ALIMENT 2023, 19-20 Oct., 2023, Galaţi, Romania: book of abstracts, Galaţi, 2023, p. 126. ISSN 1843-5114. en_US
dc.identifier.issn 1843-5114
dc.identifier.uri http://repository.utm.md/handle/5014/27066
dc.description.abstract The use of reducing technologies in the production of white wines, aimed at preserving varietal aromas, fruitiness, and freshness while preventing their oxidation, may have an unexpected impact on their visual appearance - pinking. Although the mechanism of this phenomenon is not yet well understood, it is believed to be caused by the oxidative transformation of certain colorless proanthocyanidins into their respective red-colored cyanidins. Pinking can occur in wines stored in tanks as well as bottled wines. In the pre-bottling stage, pinking can be removed through various methods such as treatment with sorbents, addition of SO2, etc. en_US
dc.language.iso en en_US
dc.publisher Galaţi University Press en_US
dc.relation.ispartofseries The 11th international symposium EURO-ALIMENT 2023 "Insights of Future Foods - From concepts and challenges to technological innovations";19-20 Oct., 2023, Galaţi, Romania
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject white wines en_US
dc.subject must en_US
dc.subject polyphenol oxidase en_US
dc.subject activated charcoal en_US
dc.subject activated carbons en_US
dc.title Eliminating the pinking effect in wines using activated charcoal en_US
dc.type Article en_US


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