Conţinutul numărului revistei |
Articolul precedent |
Articolul urmator |
185 0 |
SM ISO690:2012 TARAN, Nicolae, SOLDATENCO (GRIGOREAN), Olga, STOLEICOVA (VASIUCOVICI), Svetlana, MORARI, Boris, SOLDATENCO, Eugenia. Optimization of blend components for the production of sparkling white wines. In: Journal of Agroalimentary Processes and Technologies, 2014, nr. 20(2), pp. 188-191. ISSN 2069-0053. |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Journal of Agroalimentary Processes and Technologies | ||||||
Numărul 20(2) / 2014 / ISSN 2069-0053 /ISSNe 1453-1399 | ||||||
|
||||||
Pag. 188-191 | ||||||
|
||||||
Rezumat | ||||||
Currently winemaking sector highlighted the necessity of investigating and promotion of the grape varieties of new selection and classic european varieties to produce high quality sparkling wines. Therefore it was necessary to specify the optimal composition of blends based on raw white wines using classic european varieties and varieties of new selection. In this paper in capacity of blend components classical european varieties: Chardonnay, Riesling, Aligote, Sauvignon, Pinot blanc, Pinot gris and varieties of new selection: Muscat de Ialoveni, Floricica, Viorica, Hibernal were studied. It was determined, that the use of raw wines from classic european varieties and varieties of new selection as a blend component influences to different extents on the quality of the finished product. |
||||||
Cuvinte-cheie sparkling wine, blend components, classic varieties, varieties of new selection |
||||||
|
DataCite XML Export
<?xml version='1.0' encoding='utf-8'?> <resource xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xmlns='http://datacite.org/schema/kernel-3' xsi:schemaLocation='http://datacite.org/schema/kernel-3 http://schema.datacite.org/meta/kernel-3/metadata.xsd'> <creators> <creator> <creatorName>Taran, N.G.</creatorName> <affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation> </creator> <creator> <creatorName>Soldatenco (Grigorean), O.V.</creatorName> <affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation> </creator> <creator> <creatorName>Stoleicova (Vasiucovici), S.S.</creatorName> <affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation> </creator> <creator> <creatorName>Morari, B.G.</creatorName> <affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation> </creator> <creator> <creatorName>Soldatenco, E.V.</creatorName> <affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation> </creator> </creators> <titles> <title xml:lang='en'>Optimization of blend components for the production of sparkling white wines</title> </titles> <publisher>Instrumentul Bibliometric National</publisher> <publicationYear>2014</publicationYear> <relatedIdentifier relatedIdentifierType='ISSN' relationType='IsPartOf'>2069-0053</relatedIdentifier> <subjects> <subject>sparkling wine</subject> <subject>blend components</subject> <subject>classic varieties</subject> <subject>varieties of new selection</subject> </subjects> <dates> <date dateType='Issued'>2014-07-01</date> </dates> <resourceType resourceTypeGeneral='Text'>Journal article</resourceType> <descriptions> <description xml:lang='en' descriptionType='Abstract'><p>Currently winemaking sector highlighted the necessity of investigating and promotion of the grape varieties of new selection and classic european varieties to produce high quality sparkling wines. Therefore it was necessary to specify the optimal composition of blends based on raw white wines using classic european varieties and varieties of new selection. In this paper in capacity of blend components classical european varieties: Chardonnay, Riesling, Aligote, Sauvignon, Pinot blanc, Pinot gris and varieties of new selection: Muscat de Ialoveni, Floricica, Viorica, Hibernal were studied. It was determined, that the use of raw wines from classic european varieties and varieties of new selection as a blend component influences to different extents on the quality of the finished product.</p></description> </descriptions> <formats> <format>application/pdf</format> </formats> </resource>