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Study on reducing the calcium concentration in white wines

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dc.contributor.author OBADĂ, Leonora
dc.contributor.author GOLENCO, Lidia
dc.contributor.author MÎNDRU, Anatol
dc.contributor.author COVALCIUC, Olga
dc.contributor.author CIBUC, Mariana
dc.contributor.author NEDOV, Serghei
dc.date.accessioned 2019-11-06T10:39:32Z
dc.date.available 2019-11-06T10:39:32Z
dc.date.issued 2012
dc.identifier.citation OBADĂ, Leonora, GOLENCO, Lidia, MÎNDRU, Anatol, COVALCIUC, Olga, CIBUC, Mariana, NEDOV, Serghei. Study on reducing the calcium concentration in white wines. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 28-31. ISBN 978-9975-80-645-6. en_US
dc.identifier.isbn 978-9975-80-645-6
dc.identifier.uri http://repository.utm.md/handle/5014/6201
dc.description.abstract The article presents results of research on the comparative study of the reduction of calcium content of white dry wine material treated Aligote, harvest in 2008 by chemical methods. Data are presented for carrying out the process at different temperatures and the process. Reduction was performed with use of calcium preparations "Decalcic" and "Crystal-ex. Proved that temperature of 18-22°С reduction of calcium content about 25 mg/dm3 occurs within 12 days of preparation “Decalcic” and the “Crystal-ex” - within 30 days. To decrease the calcium content of 50 mg/dm3 at the same temperature better use of preparation “Crystal-ex”. Spending process at a temperature of minus 3° С allows reducing the duration of treatment up to 2-3 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 chemical reduction en_US
dc.subject preparations “Decalcic” and “Crystal-ex “ en_US
dc.subject process en_US
dc.title Study on reducing the calcium concentration in white wines en_US
dc.type Article en_US


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