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448 10 |
Ultima descărcare din IBN: 2024-03-24 17:44 |
Căutarea după subiecte similare conform CZU |
579.67:663.2 (1) |
Прикладная микробиология (368) |
Виноделие. Энология. Виноградные вина (443) |
SM ISO690:2012 TARAN, Nicolae, MORARI, Boris, SOLDATENCO (GRIGOREAN), Olga. Influența diferitor procedee tehnologice asupra conținutului substanțelor biologic active la producerea vinului roșu sec din soiul Cabernet Sauvignon. In: Revista de Ştiinţă, Inovare, Cultură şi Artă „Akademos”, 2021, nr. 1(60), pp. 63-67. ISSN 1857-0461. DOI: https://doi.org/10.52673/18570461.21.1-60.08 |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Revista de Ştiinţă, Inovare, Cultură şi Artă „Akademos” | ||||||
Numărul 1(60) / 2021 / ISSN 1857-0461 /ISSNe 2587-3687 | ||||||
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DOI:https://doi.org/10.52673/18570461.21.1-60.08 | ||||||
CZU: 579.67:663.2 | ||||||
Pag. 63-67 | ||||||
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This research was focused on the influence of different fermentation-maceration processes for the optimization of the extraction of anthocyanins, tannins and biologically active substances from grapes of the Cabernet Sauvignon variety and their impact on the quality during dry red wine production. It was determined that increasing the duration of the fermentation-maceration process and extracting 20 % of the juice from the must allow the production of dry red wines with high proanthocyanidin content. |
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Cuvinte-cheie Anthocyanins, biologically active substances (BAS), fermentation-maceration, proanthocyanidins, red wines, thermomaceration, antociani, fermentare-macerare, proantocianidine, substanțe biologic active (SBA), termo-macerare, vinuri roșii |
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