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The oxidation behavior of hydroxycinnamates of white wines produced from european and indigenous grape varietes

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dc.contributor.author RABACU, Ana
dc.contributor.author SCUTARU, Yury
dc.contributor.author BALANUTA, Anatol
dc.contributor.author ZGARDAN, Dan
dc.date.accessioned 2019-07-23T08:13:08Z
dc.date.available 2019-07-23T08:13:08Z
dc.date.issued 2018
dc.identifier.citation RABACU, Ana, SCUTARU, Yury, BALANUTA, Anatol et al. The oxidation behavior of hydroxycinnamates of white wines produced from european and indigenous grape varietes. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 261-265. ISBN 978-9975-87-428-1. en_US
dc.identifier.isbn 978-9975-87-428-1
dc.identifier.uri http://repository.utm.md/handle/5014/3729
dc.description.abstract The browning processes of experimental wines produced from indigenous grape varieties Legenda, Viorica and European grapes Chardonnay, Sauvignon have been studied. The browning processes are corelated with oxidation of the most important group of phenolic compounds of white wines - hydroxycinnamates (hydroxycinnamic acids and their tartaric esters, HCA). The degree of alteration of wine colour have been appreciated by using POM-test. The comparative antioxidant capacity of wines have been determined using method of kinetics competition of Crocin oxidative fading (Crocin Bleaching Assay) through peroxy radicals generated by 2,2’-Azo-bis 2-amidinopropan-diidroclorid (AAPH). 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 white wines en_US
dc.subject hydroxycinnamates en_US
dc.subject oxidation en_US
dc.subject spectrophotometry en_US
dc.subject POM-test en_US
dc.subject Crocin Bleachig Assay en_US
dc.subject vinuri albe en_US
dc.subject oxidare en_US
dc.subject spectrofotometrie en_US
dc.subject testу POM en_US
dc.subject crocină albă en_US
dc.title The oxidation behavior of hydroxycinnamates of white wines produced from european and indigenous grape varietes en_US
dc.type Article en_US


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