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| 663.221 (21) |
| Vin. Producerea vinului. Oenologie (448) |
 SM ISO690:2012TARAN, Nicolae, STOLEICOVA (VASIUCOVICI), Svetlana, ADAJUC, Victoria, SOLDATENCO (GRIGOREAN), Olga, MORARI, Boris, TARAN, Marina. Influenţa duratei procesului de dealcoolizare asupra indicilor fizico-chimici a vinurilor albe seci. In: Horticultură, Viticultură şi vinificaţie, Silvicultură şi grădini publice, Protecţia plantelor, 27 septembrie 2013, Chișinău. Chișinău, Republica Moldova: Universitatea Agrară de Stat din Moldova, 2013, Vol. 36 (1), pp. 433-436. ISBN 978-9975-64-248-4. |
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| Horticultură, Viticultură şi vinificaţie, Silvicultură şi grădini publice, Protecţia plantelor Vol. 36 (1), 2013 |
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Simpozionul "Agricultura Modernă – Realizări şi Perspective" Chișinău, Moldova, 27 septembrie 2013 | |
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| CZU: 663.221 | |
| Pag. 433-436 | |
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Dealcoholization of wine is a process of partial or complete removal of the alcohol from the wine using allowed methods. The purpose of this process is obtaining a product with a reduced or low alcohol content. In this work, the influence of the process time of dealcoholization using the method of vacuum distillation of the physico-chemical properties of dry white wines was studied. |
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| Cuvinte-cheie dealcoholization, wine, influence, temperature, physico-chemical parametres |
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Dublin Core Export
<?xml version='1.0' encoding='utf-8'?> <oai_dc:dc xmlns:dc='http://purl.org/dc/elements/1.1/' xmlns:oai_dc='http://www.openarchives.org/OAI/2.0/oai_dc/' xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xsi:schemaLocation='http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd'> <dc:creator>Taran, N.G.</dc:creator> <dc:creator>Stoleicova (Vasiucovici), S.S.</dc:creator> <dc:creator>Adajuc, V.A.</dc:creator> <dc:creator>Soldatenco (Grigorean), O.V.</dc:creator> <dc:creator>Morari, B.G.</dc:creator> <dc:creator>Taran, M.N.</dc:creator> <dc:date>2013</dc:date> <dc:description xml:lang='en'><p>Dealcoholization of wine is a process of partial or complete removal of the alcohol from the wine using allowed methods. The purpose of this process is obtaining a product with a reduced or low alcohol content. In this work, the influence of the process time of dealcoholization using the method of vacuum distillation of the physico-chemical properties of dry white wines was studied.</p></dc:description> <dc:source>Horticultură, Viticultură şi vinificaţie, Silvicultură şi grădini publice, Protecţia plantelor (Vol. 36 (1)) 433-436</dc:source> <dc:subject>dealcoholization</dc:subject> <dc:subject>wine</dc:subject> <dc:subject>influence</dc:subject> <dc:subject>temperature</dc:subject> <dc:subject>physico-chemical parametres</dc:subject> <dc:title>Influenţa duratei procesului de dealcoolizare asupra indicilor fizico-chimici a vinurilor albe seci</dc:title> <dc:type>info:eu-repo/semantics/article</dc:type> </oai_dc:dc>
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