Conţinutul numărului revistei |
Articolul precedent |
Articolul urmator |
341 6 |
Ultima descărcare din IBN: 2023-04-25 14:32 |
Căutarea după subiecte similare conform CZU |
663.227 (3) |
Vin. Producerea vinului. Oenologie (442) |
SM ISO690:2012 OBADĂ, Leonora, CIBUC, Mariana, GOLENCO, Lidia, GROSU (COVALCIUC), Olga, NEMŢEANU, Silvia. Potenţialul compuşilor fenolici ai vinurilor roşii din soiuri autohtone. In: Pomicultura, Viticultura şi Vinificaţia, 2013, nr. 4(46), pp. 22-23. ISSN 1857-3142. |
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Pomicultura, Viticultura şi Vinificaţia | ||||||
Numărul 4(46) / 2013 / ISSN 1857-3142 | ||||||
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CZU: 663.227 | ||||||
Pag. 22-23 | ||||||
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Rezumat | ||||||
For widening assortment of red wines,on study the possibility of using local red varieties. Signifi cant for red wines is content in phenolic compounds – antocyans and phenolic substances. In this context to the study were subjected wines made of 11 local varieties (Fetească Neagră, Rară Neagră, Codrinschi etc.) and cosmopolitan Merlot varieties under classic technology. The wines subject to investigations determined content of phenolic substances and antocyans initially and over 6 and 11 months of storage. Research has shown that the initial content of phenolic substances depending on the variety ranges from 936 up to 3159 mg/l, and antocyans – from 90 up to 793mg/l. In all samples investigated, including the wine –- Merlot witness, loss of phenolic substances predominate in the fi rst 6 months of storage and then decreased intensity of this essential process. Unlike phenolic substances, decrease of anthocyans in investigated wines, and in wine witness –- Merlot has a higher intensity during storage at 6-11 months. |
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Cuvinte-cheie local varieties, Phenolic compounds, antocyans, phenolic substances, soiuri autohtone, Compuşi fenolici, antocieni, substanțe fenolice |
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