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<creators>
<creator>
<creatorName>Iancu, M.</creatorName>
<affiliation>Universitatea „Lucian Blaga“, Sibiu, România</affiliation>
</creator>
<creator>
<creatorName>Chiriac, O.</creatorName>
<affiliation>Universitatea „Lucian Blaga“, Sibiu, România</affiliation>
</creator>
<creator>
<creatorName>Moise, A.</creatorName>
<affiliation>Universitatea „Lucian Blaga“, Sibiu, România</affiliation>
</creator>
<creator>
<creatorName>Coceban, E.</creatorName>
<affiliation>Universitatea „Lucian Blaga“, Sibiu, România</affiliation>
</creator>
<creator>
<creatorName>Giubega, I.</creatorName>
<affiliation>Universitatea „Lucian Blaga“, Sibiu, România</affiliation>
</creator>
</creators>
<titles>
<title xml:lang='en'>The relative influence score methods, the determination of the alcoholic strength of recaş wine. Correlation index</title>
</titles>
<publisher>Instrumentul Bibliometric National</publisher>
<publicationYear>2014</publicationYear>
<relatedIdentifier relatedIdentifierType='ISBN' relationType='IsPartOf'></relatedIdentifier>
<subjects>
<subject>wine alcohol</subject>
<subject>ethanol</subject>
<subject>densimetric analysis</subject>
<subject>procedure sample distillations</subject>
<subject>pretratament procedures</subject>
</subjects>
<dates>
<date dateType='Issued'>2014</date>
</dates>
<resourceType resourceTypeGeneral='Text'>Conference Paper</resourceType>
<descriptions>
<description xml:lang='en' descriptionType='Abstract'><p>Direct, indirect, simple, elaborate or rapid methods for determining the alcoholic strength of wines were analyzed in this study were established correlation between values obtained with: using physical methods of direct and indirect variant producing results, the technique of obtaining sample for analysis in indirect methods, principle of operation of the apparatus used to determine correlations between direct and variant principle of the direct method and the indirect infiltration stage of sample preparation that is specific for alcoholic extract. Important parameter value alcohol concentration generally well correlated: R2 = 0.9409, white wine and R2 = 0.9146 for red wine for all methods used in this study. For critical points, such as distillation separation of the alcohol as a method of correlation of R2 = 0.9957 was white wine and red wines R2 = 0.9146. In general it can be said that the law of the vineyard and wine label must include the value of this flag, so the data obtained can use any value obtained by any of the methods used in this study and developed equations can be used to predict concentration values using homologous method.</p></description>
</descriptions>
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<format>application/pdf</format>
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