The possibility and necessity to production of tartaric acid in Republic of Moldova
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2022-01-12 22:04
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MUSTEATSA , Grigore; BALANUŢĂ, Anatol; SCUTARU, Iurie; COVACI, Ecaterina; CODREAN (SCLIFOS), Aliona; ARHIP, Vasile. The possibility and necessity to production of tartaric acid in Republic of Moldova. In: Intelligent Valorisation of Agro-Food Industrial Wastes. 7-8 octombrie 2021, Chişinău. Chişinău: Tipografie „MS Logo” SRL, 2021, p. 73. ISBN 978-9975-3464-2-9.
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Intelligent Valorisation of Agro-Food Industrial Wastes 2021
Conferința "Intelligent Valorisation of Agro-Food Industrial Wastes"
Chişinău, Moldova, 7-8 octombrie 2021

The possibility and necessity to production of tartaric acid in Republic of Moldova


Pag. 73-73

Musteatsa Grigore, Balanuţă Anatol, Scutaru Iurie, Covaci Ecaterina, Codrean (Sclifos) Aliona, Arhip Vasile
 
Technical University of Moldova
 
Disponibil în IBN: 19 octombrie 2021


Rezumat

The wine industry has been and is a source of tartaric acid in wine technology. The main wastes from which are possible to obtain tartaric acid: grape marcs, yeast, vinasa, wine stone, sediments from cold treatment. But the use of this waste are limited only to the production of tartaric acid lime (calcium tartrate) and wine stone, which were shipped to Ukraine and Armenia where the finished product is obtained tartaric acid, as well as some salts of this acid. At the present, tartaric acid is used in considerable quantities in winemaking and the food industry, being a rather expensive import product. The Department of Oenology and Chemistry has developed a complete technological scheme for the use of wine waste with the obtaining of the finished product - tartaric acid. For the country's economy the implementation of propose tartaric acid production in the Republic of Moldova has an essential significance. It does not require large investments. The wineries can also participate in the organization of tartaric acid production by supplying calcium tartrate, wine stone, and sediments from cold wine stabilization, which will provide the necessary amount of this acid.

Cuvinte-cheie
wine technology, yeast, sediments, wine stone, calcium tartrate