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The antioxidant properties dynamic of aged red wines

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dc.contributor.author MUSTEAŢĂ, Grigore
dc.contributor.author GHERCIU-MUSTEAŢĂ, Lidia
dc.contributor.author POPOV, Vasilina
dc.contributor.author URSU, Sorina
dc.date.accessioned 2019-11-06T10:25:06Z
dc.date.available 2019-11-06T10:25:06Z
dc.date.issued 2012
dc.identifier.citation MUSTEAŢĂ, Grigore, GHERCIU-MUSTEAŢĂ, Lidia, POPOV, Vasilina, URSU, Sorina. The antioxidant properties dynamic of aged red wines. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 16-21. ISBN 978-9975-80-645-6. en_US
dc.identifier.isbn 978-9975-80-645-6
dc.identifier.uri http://repository.utm.md/handle/5014/6196
dc.description.abstract This article presents the results of experiments that established the influence of the storage method of Cabernet Sauvignon and Merlot red wines on the phenolic complex and chromatic indices. The wines were kept in the bottle, moldavian and french oak shavings and oak barrel for a period of 275 days. 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 reduction capacity en_US
dc.subject chromatic indices en_US
dc.subject phenolic complex en_US
dc.subject red wine en_US
dc.title The antioxidant properties dynamic of aged red wines en_US
dc.type Article en_US


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