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Influences to different extents on the quality of the finished product of sparkling white wines

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dc.contributor.author TARAN, Nicolae
dc.contributor.author SOLDATENCO, Olga
dc.contributor.author SOLDATENCO, Eugenia
dc.contributor.author ROSCA, Oleg
dc.date.accessioned 2019-10-24T08:06:03Z
dc.date.available 2019-10-24T08:06:03Z
dc.date.issued 2018
dc.identifier.citation TARAN, Nicolae, SOLDATENCO, Olga, SOLDATENCO, Eugenia, ROSCA, Oleg. Influences to different extents on the quality of the finished product of sparkling white wines. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 119-122. ISBN 978-9975-87-428-1. en_US
dc.identifier.isbn 978-9975-87-428-1
dc.identifier.uri http://repository.utm.md/handle/5014/5159
dc.description.abstract Currently winemaking sector highlighted the necessity of investigating and promotion of the grape varieties of new selection and classic european varieties to produce high quality sparkling wines. Therefore, it was necessary to specify the optimal composition of blends based on raw white wines using classic european varieties and varieties of new selection. In this paper in capacity of blend components classical european varieties: Chardonnay, Riesling, Aligote, Sauvignon, Pinot blanc, Pinot gris and varieties of new selection: Muscat de Ialoveni, Floricica, Viorica, Hibernal were studied. It was determined, that the use of raw wines from classic european varieties and varieties of new selection as a blend component influences to different extents on the quality of the finished product. en_US
dc.language.iso en 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 sparkling wine en_US
dc.subject blend components en_US
dc.subject classic varieties en_US
dc.title Influences to different extents on the quality of the finished product of sparkling white wines en_US
dc.type Article en_US


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