Articolul precedent |
Articolul urmator |
606 13 |
Ultima descărcare din IBN: 2024-04-24 11:00 |
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. |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Modern Technologies in the Food Industry 2016 | ||||||
Conferința "Modern Technologies in the Food Industry" 3, Chişinău, Moldova, 20-22 octombrie 2016 | ||||||
|
||||||
Pag. 318-323 | ||||||
|
||||||
Descarcă PDF | ||||||
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 |
||||||
|
DataCite XML Export
<?xml version='1.0' encoding='utf-8'?> <resource xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xmlns='http://datacite.org/schema/kernel-3' xsi:schemaLocation='http://datacite.org/schema/kernel-3 http://schema.datacite.org/meta/kernel-3/metadata.xsd'> <creators> <creator> <creatorName>Taran, N.G.</creatorName> <affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation> </creator> <creator> <creatorName>Soldatenco, E.V.</creatorName> <affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation> </creator> <creator> <creatorName>Stoleicova (Vasiucovici), S.S.</creatorName> <affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation> </creator> <creator> <creatorName>Soldatenco (Grigorean), O.V.</creatorName> <affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation> </creator> </creators> <titles> <title xml:lang='en'>Influence of dealcoholization process temperature on the quality of white wine Chardonnay</title> </titles> <publisher>Instrumentul Bibliometric National</publisher> <publicationYear>2016</publicationYear> <relatedIdentifier relatedIdentifierType='ISBN' relationType='IsPartOf'></relatedIdentifier> <subjects> <subject>dealcoholization process</subject> <subject>temperature</subject> <subject>volatile complex</subject> <subject>Quality</subject> </subjects> <dates> <date dateType='Issued'>2016</date> </dates> <resourceType resourceTypeGeneral='Text'>Conference Paper</resourceType> <descriptions> <description xml:lang='en' descriptionType='Abstract'><p>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.</p></description> </descriptions> <formats> <format>application/pdf</format> </formats> </resource>