Influence of different rootstoks on the physical-chemical indices and quality of winematerials for sparkling wine production

dc.contributor.author	TARAN, N.
dc.contributor.author	SOLDATENCO, E.
dc.contributor.author	ROȘCA, O.
dc.contributor.author	VASIUCOVICI, S.
dc.date.accessioned	2019-11-16T13:39:17Z
dc.date.available	2019-11-16T13:39:17Z
dc.date.issued	2016
dc.identifier.citation	TARAN, N., SOLDATENCO, E., ROȘCA, O. et al. Influence of different rootstoks on the physical-chemical indices and quality of winematerials for sparkling wine production. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 314-317. ISBN 978-9975-87-138-9.	en_US
dc.identifier.isbn	978-9975-87-138-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6997
dc.description.abstract	In the article obtained results regarding the influence of different rootstocks on physical-chemical indices, as well as on the quality of winematerials for sparkling wine production is presented. According to obtained results wines obtained on the rootstocks 101-14 are the highest quality.	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	rootstock	en_US
dc.subject	quality	en_US
dc.subject	wine	en_US
dc.title	Influence of different rootstoks on the physical-chemical indices and quality of winematerials for sparkling wine production	en_US
dc.type	Article	en_US