Влияние различных технологических схем приготовления виноматериалов на физико-химические показатели и стабильность белых сухих вин шардоне
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2019-06-16 09:54
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663.2 (375)
Vin. Producerea vinului. Oenologie (371)
SM ISO690:2012
ХРИСТЕВА, Оксана. Влияние различных технологических схем приготовления виноматериалов на физико-химические показатели и стабильность белых сухих вин шардоне. In: Pomicultura, Viticultura şi Vinificaţia. 2017, nr. 4(70), pp. 25-29. ISSN 1857-3142.
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Pomicultura, Viticultura şi Vinificaţia
Numărul 4(70) / 2017 / ISSN 1857-3142

Влияние различных технологических схем приготовления виноматериалов на физико-химические показатели и стабильность белых сухих вин шардоне

Influence of different technological schemes of preparation of wine materials on physical and chemical characteristics and the stability

CZU: 663.2

Pag. 25-29

Христева Оксана
 
Научно-исследовательский институт садоводства и пищевых технологий
 
Disponibil în IBN: 14 iunie 2019


Rezumat

In the article the infl uence of diff erent maceration regimes on stability of white dry wines were studied. According to obtained results the period of maceration during 2 hours is the optimal for production of quality dry white wines. But increasing of the period of maceration leads to increasing of reduced extract, mass concentrations of protein and phenolic substances, potassium and calcium metals.

Cuvinte-cheie
maceration, dry white wine, Quality, stability