Study on reducing the calcium concentration in white wines
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2022-03-15 11:45
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OBADĂ, Leonora, GOLENCO, Lidia, MÎNDRU, Anatolii, COVALCIUC, Olga, CIBUC, Mariana, NEDOV, Serghei. Study on reducing the calcium concentration in white wines. In: Modern Technologies in the Food Industry, Ed. 1, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, Vol.2, pp. 28-31. ISBN 978-9975-87-428-1.
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Dublin Core
Modern Technologies in the Food Industry
Vol.2, 2012
Conferința "Modern Technologies in the Food Industry"
1, Chişinău, Moldova, 1-3 noiembrie 2012

Study on reducing the calcium concentration in white wines


Pag. 28-31

Obadă Leonora, Golenco Lidia, Mîndru Anatolii, Covalciuc Olga, Cibuc Mariana, Nedov Serghei
 
Practical Scientific Institute of Horticulture and Food Technology
 
Disponibil în IBN: 2 octombrie 2020


Rezumat

The article presents results of research on the comparative study of the reduction of calcium content of white dry wine material treated Aligote, harvest in 2008 by chemical methods. Data are presented for carrying out the process at different temperatures and the process. Reduction was performed with use of calcium preparations "Decalcic" and "Crystal-ex. Proved that temperature of 18-22°С reduction of calcium content about 25 mg/dm3 occurs within 12 days of preparation “Decalcic” and the “Crystal-ex” - within 30 days. To decrease the calcium content of 50 mg/dm3 at the same temperature better use of preparation “Crystal-ex”. Spending process at a temperature of minus 3° С allows reducing the duration of treatment up to 2-3 days.

Cuvinte-cheie
chemical reduction, preparations “Decalcic” and “Crystal-ex”, temperature, process