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SM ISO690:2012 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 | |||||
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Pag. 318-323 | |||||
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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. |
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Cuvinte-cheie dealcoholization process, temperature, volatile complex, Quality |
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