Noi procedee tehnologice de fabricare a vinurilor roșii seci cu conținut avansat de substanțe biologic active
Taran, N. (Academy of Sciences of Moldova. Research Institute for Horticulture and Alimentary Technologies, Chisinau (Republic of Moldova) | Soldatenco, E. (Academy of Sciences of Moldova. Research Institute for Horticulture and Alimentary Technologies, Chisinau (Republic of Moldova) | Soldatenco, O. (Academy of Sciences of Moldova. Research Institute for Horticulture and Alimentary Technologies, Chisinau (Republic of Moldova) | Bostan, V. (Academy of Sciences of Moldova. Research Institute for Horticulture and Alimentary Technologies, Chisinau (Republic of Moldova) | Chiosa, N. (Academy of Sciences of Moldova. Research Institute for Horticulture and Alimentary Technologies, Chisinau (Republic of Moldova) | Morari, B. (Academy of Sciences of Moldova. Research Institute for Horticulture and Alimentary Technologies, Chisinau (Republic of Moldova) | Stoleicova (Vasiucovici), S. (Academy of Sciences of Moldova. Research Institute for Horticulture and Alimentary Technologies, Chisinau (Republic of Moldova) | Cichir, L. (Academy of Sciences of Moldova. Research Institute for Horticulture and Alimentary Technologies, Chisinau (Republic of Moldova)
The paper presents the results of the study on technological processes for the manufacture of dry red wines on the content of biologically active substances. It has been shown that in the process of ripening grapes of red varieties there is an increase in the concentrations of biologically active substances in dry red wines. The increase of the fermentation-maceration duration in the technological process of manufacturing dry red wines contributes to the increase of the proanthocyanidin content.
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