Conţinutul numărului revistei |
Articolul precedent |
Articolul urmator |
781 24 |
Ultima descărcare din IBN: 2024-01-30 13:48 |
Căutarea după subiecte similare conform CZU |
663.21(478) (3) |
Vin. Producerea vinului. Oenologie (443) |
SM ISO690:2012 MUSTEAŢĂ, Grigore, FURTUNA-VLADEI, Natalia. Similitudini ale analizei senzoriale şi
olfactometrice a vinurilor obţinute din soiuri de struguri de selecţie autohtonă. In: Ştiinţa Agricolă, 2014, nr. 1, pp. 47-51. ISSN 1857-0003. |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Ştiinţa Agricolă | ||||||
Numărul 1 / 2014 / ISSN 1857-0003 /ISSNe 2587-3202 | ||||||
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CZU: 663.21(478) | ||||||
Pag. 47-51 | ||||||
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Rezumat | ||||||
The aroma compounds specific to a particular type of wine are very important for the wine quality. Therefore, we have studied the aroma compounds of dry white wines produced from three locally selected Moldavian grape varieties: Startovy, Viorica and Muscat de Ialoveni. We have performed both sensory and gas chromatography – olfactometry analyses of the wines. The sensory descriptive analysis revealed a number of aromatic properties and based on them we have developed some radar charts. In order to identify active aroma compounds, the wines were evaluated using the frequency detection method. The evaluators recorded totally 697 descriptors distributed in 126 aromatic zones, but only 565 of them (81%) were proved to be representative. |
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Cuvinte-cheie Vin, Complex aromatic, Analiză senzorială, Gaz-cromatografie-olfactometrie |
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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>Musteaţă, G.</creatorName> <affiliation>Universitatea Tehnică a Moldovei, Moldova, Republica</affiliation> </creator> <creator> <creatorName>Furtuna-Vladei, N.</creatorName> <affiliation>Universitatea Tehnică a Moldovei, Moldova, Republica</affiliation> </creator> </creators> <titles> <title xml:lang='ro'>Similitudini ale analizei senzoriale şi olfactometrice a vinurilor obţinute din soiuri de struguri de selecţie autohtonă</title> </titles> <publisher>Instrumentul Bibliometric National</publisher> <publicationYear>2014</publicationYear> <relatedIdentifier relatedIdentifierType='ISSN' relationType='IsPartOf'>1857-0003</relatedIdentifier> <subjects> <subject>Vin</subject> <subject>Complex aromatic</subject> <subject>Analiză senzorială</subject> <subject>Gaz-cromatografie-olfactometrie</subject> <subject schemeURI='http://udcdata.info/' subjectScheme='UDC'>663.21(478)</subject> </subjects> <dates> <date dateType='Issued'>2014-04-01</date> </dates> <resourceType resourceTypeGeneral='Text'>Journal article</resourceType> <descriptions> <description xml:lang='en' descriptionType='Abstract'>The aroma compounds specific to a particular type of wine are very important for the wine quality. Therefore, we have studied the aroma compounds of dry white wines produced from three locally selected Moldavian grape varieties: Startovy, Viorica and Muscat de Ialoveni. We have performed both sensory and gas chromatography – olfactometry analyses of the wines. The sensory descriptive analysis revealed a number of aromatic properties and based on them we have developed some radar charts. In order to identify active aroma compounds, the wines were evaluated using the frequency detection method. The evaluators recorded totally 697 descriptors distributed in 126 aromatic zones, but only 565 of them (81%) were proved to be representative.</description> <description xml:lang='ro' descriptionType='Abstract'>Un rol important la formarea calităţii vinurilor îl are complexul aromatic specific fiecărui tip de vin. În acest context au fost studiate compoziţiile aromatice ale vinurilor albe seci obţinute din soiurile de selecţie moldovenească Startovîi, Viorica şi Muscat de Ialoveni. Vinurile au fost supuse analizei senzoriale şi gaz cromatografiei – olfactometriei. Analiza senzorială descriptivă a generat un şir de caracteristici aromatice în baza cărora s-au construit diagrame de tip radar. Pentru identificarea compuşilor odoranţi activi, vinurile au mai fost evaluate prin metoda frecvenţelor de detecţie. Evaluatorii au generat în total 697 descriptori distribuiţi în 126 zone odorante, însă numai 565 (81 %) au fost validaţi ca fiind reprezentativi.</description> </descriptions> <formats> <format>application/pdf</format> </formats> </resource>