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The influence of enzyme preparations on the stability of white dry wines to protein and colloidal cases
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| dc.contributor.author | TARAN, N. | |
| dc.contributor.author | SOLDATENCO, E. | |
| dc.contributor.author | HRISTEVA, O. | |
| dc.contributor.author | VASIUCOVICH, S. | |
| dc.contributor.author | SOLDATENCO, O. | |
| dc.contributor.author | ADAJUC, V. | |
| dc.date.accessioned | 2019-11-16T13:32:16Z | |
| dc.date.available | 2019-11-16T13:32:16Z | |
| dc.date.issued | 2016 | |
| dc.identifier.citation | TARAN, N., SOLDATENCO, E., HRISTEVA, O. et al. The influence of enzyme preparations on the stability of white dry wines to protein and colloidal cases. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 308-313. ISBN 978-9975-87-138-9. | en_US |
| dc.identifier.isbn | 978-9975-87-138-9 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/6996 | |
| dc.description.abstract | This article includes the results regarding the influence of enzymes on the stability to protein and colloidal cases in technological treatment schemes in white dry wine materials of the season 2015. The use of highly active pectinase concentrated enzyme preparation Zymoclaire CG resulted in smaller doses of fining auxiliary materials. Thereby, the test on the presence of pectins was negative in white dry wine materials treated by means of the optimal technological scheme. | 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 | enzymes | en_US |
| dc.subject | bentonite | en_US |
| dc.subject | protein content | en_US |
| dc.title | The influence of enzyme preparations on the stability of white dry wines to protein and colloidal cases | en_US |
| dc.type | Article | en_US |
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