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The impact of the various technogical prosesses on the phenolic complex of red wines
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| dc.contributor.author | LESHANU, Alexandra | |
| dc.contributor.author | SCLIFOS, Aliona | |
| dc.contributor.author | SCUTARU, Yury | |
| dc.contributor.author | ZGARDAN, Dan | |
| dc.date.accessioned | 2019-07-22T09:21:35Z | |
| dc.date.available | 2019-07-22T09:21:35Z | |
| dc.date.issued | 2018 | |
| dc.identifier.citation | LESHANU, Alexandra, SCLIFOS, Aliona, SCUTARU, Yury et al. The impact of the various technogical prosesses on the phenolic complex of red wines. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 203-206. ISBN 978-9975-87-428-1. | en_US |
| dc.identifier.isbn | 978-9975-87-428-1 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/3714 | |
| dc.description.abstract | Phenolic compounds play an important role in the composition and quality of red wines. In this research have been studied various technological processes of the production of red wines and its impact on the phenolic complex. It has been found that the maximum content of phenolic substances and anthocyanins is present in the raw wines produced by the thermomaceration method. | 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 raw wine | en_US |
| dc.subject | maceration | en_US |
| dc.subject | alcoholic fermentation | en_US |
| dc.subject | phenolic complex | en_US |
| dc.subject | anthocyanin compounds | en_US |
| dc.subject | must | en_US |
| dc.subject | vin roșu brut | en_US |
| dc.subject | macerare | en_US |
| dc.subject | fermentație alcoolică | en_US |
| dc.subject | complex fenolic | en_US |
| dc.subject | compuși antocianici | en_US |
| dc.title | The impact of the various technogical prosesses on the phenolic complex of red wines | en_US |
| dc.type | Article | en_US |
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