| Conţinutul numărului revistei |
| Articolul precedent |
| Articolul urmator |
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 481 2 |
| Ultima descărcare din IBN: 2023-12-27 21:45 |
| Căutarea după subiecte similare conform CZU |
| 663.2 (456) |
| Wine. Winemaking. Oenology (442) |
 SM ISO690:2012ХРИСТЕВА, Оксана. Влияние различных технологических схем приготовления виноматериалов на физико-химические показатели и стабильность белых сухих вин шардоне. In: Pomicultura, Viticultura şi Vinificaţia, 2017, nr. 4(70), pp. 25-29. ISSN 1857-3142. |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
| Pomicultura, Viticultura şi Vinificaţia | ||||||
| Numărul 4(70) / 2017 / ISSN 1857-3142 | ||||||
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| CZU: 663.2 | ||||||
| Pag. 25-29 | ||||||
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In the article the infl uence of diff erent maceration regimes on stability of white dry wines were studied. According to obtained results the period of maceration during 2 hours is the optimal for production of quality dry white wines. But increasing of the period of maceration leads to increasing of reduced extract, mass concentrations of protein and phenolic substances, potassium and calcium metals. |
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| Cuvinte-cheie maceration, dry white wine, Quality, stability |
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