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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