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Influence of dealcoholization process temperature on the quality of white wine chardonnay

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dc.contributor.author TARAN, N.
dc.contributor.author SOLDATENCO, E.
dc.contributor.author VASIUCOVICI, S.
dc.contributor.author SOLDATENCO, O.
dc.date.accessioned 2019-11-16T13:48:04Z
dc.date.available 2019-11-16T13:48:04Z
dc.date.issued 2016
dc.identifier.citation TARAN, N., SOLDATENCO, E., VASIUCOVICI, S. et al. Influence of dealcoholization process temperature on the quality of white wine chardonnay. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 318-323. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6998
dc.description.abstract Detailed examination of existing technologies for low-alcohol wine production has shown that process of alcohol reduction leads to significant losses of aroma compounds from wine that exert a detrimental effect on wine quality. In this article the influence of dealcoholization process temperature using vacuum distillation method on the quality of white wine Chardonnay was studied. Obtained results demonstrated the major influence of temperature 40°C on the wine quality especially a significant depletion of wine aroma. 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 dealcoholization process en_US
dc.subject temperature en_US
dc.subject volatile complex en_US
dc.title Influence of dealcoholization process temperature on the quality of white wine chardonnay en_US
dc.type Article en_US


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