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Thermodynamic indices of tartaric crystallization during the stabilization of young white wines

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dc.contributor.author STURZA, R.
dc.contributor.author COVACI, E.
dc.date.accessioned 2019-11-15T14:40:54Z
dc.date.available 2019-11-15T14:40:54Z
dc.date.issued 2014
dc.identifier.citation STURZA, R. COVACI, E. Thermodynamic indices of tartaric crystallization during the stabilization of young white wines. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 377-382. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/6954
dc.description.abstract Clarity is an essential quality required by consumers, especially for white wines in clear glass bottles. The present work was undertaken to study the effect of the industrial stabilization process on the potassium bitartrate stability and composition of white wines. Under laboratory conditions of refrigeration were tested and monitored before and after the refrigeration test. According to achieved results was observed a decrease of stabilization time by 4-6 days, the thermodynamic concentration product (PCT) of potassium ions and bitartrate had diminished in proportion of 20,8÷28,07 %. In terms of organoleptics, the treatment of wines enhances the aroma expression, the flavor persistence and specific color for this type of wine. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova 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 white wines en_US
dc.subject crystalline stabilization en_US
dc.subject refrigeration en_US
dc.title Thermodynamic indices of tartaric crystallization during the stabilization of young white wines en_US
dc.type Article en_US


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