Influences to different extents on the quality of the finished product of sparkling white wines
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2019-10-13 12:59
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TARAN, Nicolae; SOLDATENCO, Olga; SOLDATENCO, Eugenia; ROȘCA, Oleg. Influences to different extents on the quality of the finished product of sparkling white wines. In: Modern Technologies in the Food Industry. 18-20 octombrie 2018, Chişinău. Chișinău, Republica Moldova: 2018, pp. 119-122. ISBN 978-9975-87-428-1.
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Modern Technologies in the Food Industry 2018
Conferința "Modern Technologies in the Food Industry"
Chişinău, Moldova, 18-20 octombrie 2018

Influences to different extents on the quality of the finished product of sparkling white wines


Pag. 119-122

Taran Nicolae, Soldatenco Olga, Soldatenco Eugenia, Roșca Oleg
 
Practical Scientific Institute of Horticulture and Food Technology
 
Disponibil în IBN: 4 iulie 2019


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