Influence of dealcoholization process temperature on the quality of white wine Chardonnay
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2023-11-28 18:08
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TARAN, Nicolae, SOLDATENCO, Eugenia, STOLEICOVA (VASIUCOVICI), Svetlana, SOLDATENCO (GRIGOREAN), Olga. Influence of dealcoholization process temperature on the quality of white wine Chardonnay. In: Modern Technologies in the Food Industry, Ed. 3, 20-22 octombrie 2016, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2016, pp. 318-323.
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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

Influence of dealcoholization process temperature on the quality of white wine Chardonnay


Pag. 318-323

Taran Nicolae, Soldatenco Eugenia, Stoleicova (Vasiucovici) Svetlana, Soldatenco (Grigorean) Olga
 
Practical Scientific Institute of Horticulture and Food Technology
 
Disponibil în IBN: 26 iulie 2019


Rezumat

Detailed examination of existing technologies for low-alcohol wine production has shown that process of alcohol reduction leads to significant losses of aroma compounds from wine that exert a detrimental effect on wine quality. In this article the influence of dealcoholization process temperature using vacuum distillation method on the quality of white wine Chardonnay was studied. Obtained results demonstrated the major influence of temperature 40°C on the wine quality especially a significant depletion of wine aroma.

Cuvinte-cheie
dealcoholization process, temperature, volatile complex, Quality