Technology development for production of red dry wines with advanced content of biological active compounds
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2020-02-03 21:10
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TARAN, Nicolae; SOLDATENCO, Eugenia; SOLDATENCO, Olga; BOSTAN, Victor; CHIOSA, Nicolae; STOLEICOVA (VASIUCOVICI), Svetlana; MORARI, Boris; CICHIR, Liudmila. Technology development for production of red dry wines with advanced content of biological active compounds. In: Modern Technologies in the Food Industry. 18-20 octombrie 2018, Chişinău. Chișinău, Republica Moldova: 2018, pp. 193-197. 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

Technology development for production of red dry wines with advanced content of biological active compounds


Pag. 193-197

Taran Nicolae1, Soldatenco Eugenia2, Soldatenco Olga2, Bostan Victor3, Chiosa Nicolae3, Stoleicova (Vasiucovici) Svetlana3, Morari Boris2, Cichir Liudmila3
 
1 Technical University of Moldova,
2 Practical Scientific Institute of Horticulture and Food Technology,
3 ÎM Vinăria Purcari S.R.L. Ştefan Vodă
 
Disponibil în IBN: 4 iulie 2019


Rezumat

In the article the results regarding the content of biological active compounds (BAC) in different red dry wines obtained at “Purcari Winery” were presented. The dynamic of BAC evaluation during the maturation of Cabernet Sauvignon grapes and development of new technological processes for production of red dry wines with advanced BAS content was studied.

Cuvinte-cheie
red dry wines, proanthocyanidins, biologically active compounds