Conţinutul numărului revistei |
Articolul precedent |
Articolul urmator |
343 7 |
Ultima descărcare din IBN: 2023-09-04 12:56 |
Căutarea după subiecte similare conform CZU |
663.2+631.527:634.8 (1) |
Wine. Winemaking. Oenology (443) |
Agricultural operations (1228) |
Viticulture. Grape vines. Vineyards (628) |
SM ISO690:2012 TARAN, Nicolae, MORARI, Boris, SOLDATENCO (GRIGOREAN), Olga, PONOMARIOVA, Irina, NEMŢEANU, Silvia, GĂINĂ, Boris, VICOL (ŞMIGON), Crina. Potențialul oenologic al soiurilor de struguri autohtone și de selecție nouă . In: Revista de Ştiinţă, Inovare, Cultură şi Artă „Akademos”, 2022, nr. 4(67), pp. 58-65. ISSN 1857-0461. DOI: https://doi.org/10.52673/18570461.22.4-67.07 |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Revista de Ştiinţă, Inovare, Cultură şi Artă „Akademos” | |||||||
Numărul 4(67) / 2022 / ISSN 1857-0461 /ISSNe 2587-3687 | |||||||
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DOI:https://doi.org/10.52673/18570461.22.4-67.07 | |||||||
CZU: 663.2+631.527:634.8 | |||||||
Pag. 58-65 | |||||||
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Currently, in the Republic of Moldova the assortment of red wine grape varieties is dominated by the classic French varieties. In recent decades, however, there has been a growing interest in red wines produced from local varieties. This research shows the oenological potential of the local red wine grape varieties Negru de Causeni and Copceac and the new selection variety Codrinschii, while the local grape variety Feteasca Neagra was selected as a control one. The dynamics of the maceration-fermentation process and the accumulation of the phenolic complex and the oenological potential of the produced dry red wines were studied. Physical-chemical indices of the experimental red wines were identified, including organic acids, phenolic complex, and monomeric anthocyanins content. The research allowed to establish the prospect of producing dry red wines rich in phenolic and coloring substances from Copceac and Codrinschii grape varieties. |
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Cuvinte-cheie Red wine, grape variety, stum, fermentation-maceration, phenolic substances, Anthocyanins, Vin roșu, soi de struguri, mustuială, fermentare-macerare, substanțe fenolice, antocieni |
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