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Technology development for production of red dry wines with advanced content of biological active compounds

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dc.contributor.author TARAN, Nicolae
dc.contributor.author SOLDATENCO, Eugenia
dc.contributor.author SOLDATENCO, Olga
dc.contributor.author BOSTAN, Victor
dc.contributor.author CHIOSA, Nicolae
dc.contributor.author VASIUCOVICI, Svetlana
dc.contributor.author MORARI, Boris
dc.contributor.author CICHIR, Liudmila
dc.date.accessioned 2019-07-22T08:51:27Z
dc.date.available 2019-07-22T08:51:27Z
dc.date.issued 2018
dc.identifier.citation TARAN, Nicolae, SOLDATENCO, Eugenia, SOLDATENCO, Olga et al. Technology development for production of red dry wines with advanced content of biological active compounds. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 193-197. ISBN 978-9975-87-428-1. en_US
dc.identifier.isbn 978-9975-87-428-1
dc.identifier.uri http://repository.utm.md/handle/5014/3712
dc.description.abstract In the article the results regarding the content of biological active compounds (BAC) in different red dry wines obtained at “Purcari Winery” were presented. The dynamic of BAC evaluation during the maturation of Cabernet Sauvignon grapes and development of new technological processes for production of red dry wines with advanced BAS content was studied. en_US
dc.language.iso en en_US
dc.publisher Tehnica–Info 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 red dry wines en_US
dc.subject wines en_US
dc.subject proanthocyanidins en_US
dc.subject biologically active compounds en_US
dc.subject vinuri rosii uscate en_US
dc.subject compuși biologic activi en_US
dc.title Technology development for production of red dry wines with advanced content of biological active compounds en_US
dc.type Article en_US


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