Influenţa duratei procesului de dealcoolizare asupra indicilor fizico-chimici a vinurilor albe seci
2013
Taran, N. (Academy of Sciences of Moldova. Scientific and Practical Institute of Horticulture and Food Technologies, Chisinau (Republic of Moldova) | Stoleicova (Vasiucovici), S. (Academy of Sciences of Moldova. Scientific and Practical Institute of Horticulture and Food Technologies, Chisinau (Republic of Moldova) | Adajuc, V. (Academy of Sciences of Moldova. Scientific and Practical Institute of Horticulture and Food Technologies, Chisinau (Republic of Moldova) | Soldatenco (Grigorean), O. (Academy of Sciences of Moldova. Scientific and Practical Institute of Horticulture and Food Technologies, Chisinau (Republic of Moldova) | Morari, B. (Academy of Sciences of Moldova. Scientific and Practical Institute of Horticulture and Food Technologies, Chisinau (Republic of Moldova) | Taran, M. (Academy of Sciences of Moldova. Scientific and Practical Institute of Horticulture and Food Technologies, Chisinau (Republic of Moldova)
Dealcoholization of wine is a process of partial or complete removal of the alcohol from the wine using allowed methods. The purpose of this process is obtaining a product with a reduced or low alcohol content. In this work, the influence of the process time of dealcoholization using the method of vacuum distillation of the physico-chemical properties of dry white wines was studied.
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