The impact of the various technogical prosesses on the phenolic complex of red wines

Lesanu Alexandra; Codrean (Sclifos) Aliona; Scutaru Iury; Zgardan Dan

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2024-01-23 10:00

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LESANU, Alexandra, CODREAN (SCLIFOS), Aliona, SCUTARU, Iury, ZGARDAN, Dan. The impact of the various technogical prosesses on the phenolic complex of red wines. In: Modern Technologies in the Food Industry, Ed. 4, 18-20 octombrie 2018, Chişinău. Chișinău, Republica Moldova: 2018, pp. 203-206. ISBN 978-9975-87-428-1.

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Modern Technologies in the Food Industry 2018

Conferința "Modern Technologies in the Food Industry"
4, Chişinău, Moldova, 18-20 octombrie 2018

The impact of the various technogical prosesses on the phenolic complex of red wines

Pag. 203-206

Lesanu Alexandra, Codrean (Sclifos) Aliona, Scutaru Iury, Zgardan Dan

Technical University of Moldova

Disponibil în IBN: 4 iulie 2019

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Rezumat

Phenolic compounds play an important role in the composition and quality of red wines. In this research have been studied various technological processes of the production of red wines and its impact on the phenolic complex. It has been found that the maximum content of phenolic substances and anthocyanins is present in the raw wines produced by the thermomaceration method.

Cuvinte-cheie
Must, red raw wine, variety, maceration, alcoholic fermentation, phenolic complex, anthocyanin compounds

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