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HPLC methodology in comparative characteristics of wine type “Sauvignon-Blanc”

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dc.contributor.author LOZACOVICI, Olga
dc.date.accessioned 2019-07-28T12:51:06Z
dc.date.available 2019-07-28T12:51:06Z
dc.date.issued 2011
dc.identifier.citation LOZACOVICI, Olga. HPLC methodology in comparative characteristics of wine type “Sauvignon-Blanc”. In: Conferința Tehnico-Științifică a Colaboratorilor, Doctoranzilor și Studenților, Universitatea Tehnică a Moldovei, 17 – 19 noiembrie, 2010. Chișinău, 2011, vol. 2, pp. 81-84. ISBN 978-9975-45-065-2. ISBN 978-9975-45-159-8 (Vol.2). en_US
dc.identifier.isbn 978-9975-45-065-2
dc.identifier.uri http://repository.utm.md/handle/5014/3878
dc.description.abstract A lot of different sorts of grapes are used for making wine. Nevertheless wine, made from the same sort of grape have their common characteristic features despite differences in production technology and place and conditions, where the grape was grown. We examined two wines type Sauvignon-Blanc. These samples will be called Proba 1 and Proba 2 further. In this article we compare sugars and acids composition, mineral composition and aroma-compounds characteristic for this type of wine. en_US
dc.language.iso ro en_US
dc.publisher Tehnica UTM 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 wine en_US
dc.subject Sauvignon-Blanc en_US
dc.subject aroma-compounds en_US
dc.title HPLC methodology in comparative characteristics of wine type “Sauvignon-Blanc” en_US
dc.type Article en_US


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