Aprecierea influenței tratărilor tehnologice asupra potențialului de spumare a vinurilor materie primă roșii
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Vin. Producerea vinului. Oenologie (296)
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MORARI, Boris. Aprecierea influenței tratărilor tehnologice asupra potențialului de spumare a vinurilor materie primă roșii. In: Horticultură, Viticultură şi vinificaţie, Silvicultură şi grădini publice, Protecţia plantelorSimpozionului Ştiinţific Internaţional „Horticultura modernă – realizări şi perspective”. Vol. 42 (2), 1-2 octombrie 2015, Chișinău. Chișinău, Republica Moldova: Universitatea Agrară de Stat din Moldova, 2015, pp. 265-270. ISBN 978-9975-64-273-6..
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Dublin Core
Horticultură, Viticultură şi vinificaţie, Silvicultură şi grădini publice, Protecţia plantelor
Vol. 42 (2), 2015
Conferința "Horticultură, Viticultură şi vinificaţie, Silvicultură şi grădini publice, Protecţia plantelor"
Chișinău, Moldova, 1-2 octombrie 2015

Aprecierea influenței tratărilor tehnologice asupra potențialului de spumare a vinurilor materie primă roșii

Assessing the influence of technological treatment on the foam potential of raw material red wines


CZU: 663.222
Pag. 265-270

Morari Boris
 
Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare
 
Disponibil în IBN: 27 martie 2019


Rezumat

An important process at the production of dry red wines for red sparkling wines production are technological treating with adjuvant materials, which are administered in order to facilitate clarification and stabilization of wine. Today there is a complex of adjuvant materials that are used in the wine industry, distinguished by their nature and specific properties. Most macromolecular compounds adsorbed on their surface or facilitate formation of conglomeration, what it brings to their sedimentation and therefore the wine is clarified quickly, and protected from disturbances. But many influential studies on different technological treatments of raw material red wines for sparkling wines production with adjuvant materials were intended in studying change of certain physicochemical parameters without determining their role on foaming properties.

Cuvinte-cheie
Red sparkling wines, adjuvant materials, foaming properties, raw materials red wines, phenol content

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<dc:creator>Morari, B.G.</dc:creator>
<dc:date>2015</dc:date>
<dc:description xml:lang='en'><p>An important process at the production of dry red wines for red sparkling wines production are technological treating with adjuvant materials, which are administered in order to facilitate clarification and stabilization of wine. Today there is a complex of adjuvant materials that are used in the wine industry, distinguished by their nature and specific properties. Most macromolecular compounds adsorbed on their surface or facilitate formation of conglomeration, what it brings to their sedimentation and therefore the wine is clarified quickly, and protected from disturbances. But many influential studies on different technological treatments of raw material red wines for sparkling wines production with adjuvant materials were intended in studying change of certain physicochemical parameters without determining their role on foaming properties.</p></dc:description>
<dc:source>Horticultură, Viticultură şi vinificaţie, Silvicultură şi grădini publice, Protecţia plantelor (Vol. 42 (2)) 265-270</dc:source>
<dc:subject>Red sparkling wines</dc:subject>
<dc:subject>adjuvant materials</dc:subject>
<dc:subject>foaming properties</dc:subject>
<dc:subject>raw materials red wines</dc:subject>
<dc:subject>phenol content</dc:subject>
<dc:title><p>Aprecierea influenței tratărilor tehnologice asupra potențialului de spumare a vinurilor materie primă roșii</p></dc:title>
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