The influence of enzyme preparations on the stability of white dry wines to protein and colloidal cases

Taran Nicolae; Soldatenco Eugenia; Hristeva Oxana; Stoleicova (Vasiucovici) Svetlana; Soldatenco (Grigorean) Olga; Adajuc Victoria

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Articolul urmator

691

Ultima descărcare din IBN:
2024-03-15 11:59

SM ISO690:2012

TARAN, Nicolae, SOLDATENCO, Eugenia, HRISTEVA, Oxana, STOLEICOVA (VASIUCOVICI), Svetlana, SOLDATENCO (GRIGOREAN), Olga, ADAJUC, Victoria. The influence of enzyme preparations on the stability of white dry wines to protein and colloidal cases. In: Modern Technologies in the Food Industry, Ed. 3, 20-22 octombrie 2016, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2016, pp. 308-313.

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Modern Technologies in the Food Industry 2016

Conferința "Modern Technologies in the Food Industry"
3, Chişinău, Moldova, 20-22 octombrie 2016

The influence of enzyme preparations on the stability of white dry wines to protein and colloidal cases

Pag. 308-313

Taran Nicolae, Soldatenco Eugenia, Hristeva Oxana, Stoleicova (Vasiucovici) Svetlana, Soldatenco (Grigorean) Olga, Adajuc Victoria

Practical Scientific Institute of Horticulture and Food Technology

Disponibil în IBN: 26 iulie 2019

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This article includes the results regarding the influence of enzymes on the stability to protein and colloidal cases in technological treatment schemes in white dry wine materials of the season 2015. The use of highly active pectinase concentrated enzyme preparation Zymoclaire CG resulted in smaller doses of fining auxiliary materials. Thereby, the test on the presence of pectins was negative in white dry wine materials treated by means of the optimal technological scheme.

Cuvinte-cheie
enzymes, bentonite, Protein content, turbidity, white wine

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