DSpace Repository
Influence of technological treatments on phenolic complex and colors indices in raw red wines
JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | TARAN, N. | |
| dc.contributor.author | SOLDATENCO, E. | |
| dc.contributor.author | MORARI, B. | |
| dc.contributor.author | STOLEICOVA, S. | |
| dc.contributor.author | SOLDATENCO, O. | |
| dc.date.accessioned | 2019-11-07T07:28:25Z | |
| dc.date.available | 2019-11-07T07:28:25Z | |
| dc.date.issued | 2012 | |
| dc.identifier.citation | TARAN, N., SOLDATENCO, E., MORARI, B., STOLEICOVA, S., SOLDATENCO, O. Influence of technological treatments on phenolic complex and colors indices in raw red wines. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 319-323. ISBN 978-9975-80-645-6. | en_US |
| dc.identifier.isbn | 978-9975-80-645-6 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/6290 | |
| dc.description.abstract | The present work was performed study of the influence different strains of yeast from the National Collection of Microorganisms for Wine Industry, the physico-chemical parameters, content of phenolic substances and color indices of red sparkling wines. Saccharomyces yeasts affect the content of phenolic substances and anthocyaninsduring alcoholic fermentation, which causes polyphenolic complex content reduction.Concomitantly it was established that yeasts are responsible for the enzymatic mediumthat catalyzes the oxidative condensation of phenolic substances. | 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 | local yeast | en_US |
| dc.subject | dry raw red wine | en_US |
| dc.subject | phenolic substances | en_US |
| dc.subject | sparkling wine | en_US |
| dc.title | Influence of technological treatments on phenolic complex and colors indices in raw red wines | en_US |
| dc.type | Article | en_US |
Files in this item
The following license files are associated with this item:
This item appears in the following Collection(s)
-
Conferinţa "Modern technologies, in the food industry" – 2012
Proceedings of the International Conference MODERN TECHNOLOGIES, IN THE FOOD INDUSTRY – 2012
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States