Influence of technological treatments on phenolic complex and colors indices in raw red wines
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2021-08-10 09:49
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TARAN, Nicolae; SOLDATENCO, Eugenia; MORARI, Boris; STOLEICOVA (VASIUCOVICI), Svetlana; SOLDATENCO, Olga. Influence of technological treatments on phenolic complex and colors indices in raw red wines. In: Modern Technologies in the Food Industry. Volume II, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, pp. 314-318. ISBN 978-9975-87-428-1.
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Modern Technologies in the Food Industry
Volume II, 2012
Conferința "Modern Technologies in the Food Industry"
Chişinău, Moldova, 1-3 noiembrie 2012

Influence of technological treatments on phenolic complex and colors indices in raw red wines


Pag. 314-318

Taran Nicolae, Soldatenco Eugenia, Morari Boris, Stoleicova (Vasiucovici) Svetlana, Soldatenco Olga
 
Practical Scientific Institute of Horticulture and Food Technology
 
Disponibil în IBN: 5 octombrie 2020


Rezumat

The present work was performed study of the influence different strains of yeast from the National Collection of Microorganisms for Wine Industry, the physico-chemical parameters, content of phenolic substances and color indices of red sparkling wines. Saccharomyces yeasts affect the content of phenolic substances and anthocyaninsduring alcoholic fermentation, which causes polyphenolic complex content reduction.Concomitantly it was established that yeasts are responsible for the enzymatic mediumthat catalyzes the oxidative condensation of phenolic substances.

Cuvinte-cheie
local yeast, dry raw red wine, phenolic substances, sparkling wine

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