Conținutul unor substanțe biologic active în vinurile albe şi roşii seci în funcție de diferiți factori tehnologici la prelucrarea strugurilor
2024
TARAN, Nicolae | SCORBANOV, Elena | DEGTEARI, Natalia | RÎNDA, Parascovia | EFREMOV, Egor
The content of several biologically active substances (BAS) in dry white and red wines from different varieties and areas of the Republic of Moldova was studied using the high-pressure liquid chromatography (HPLC) method. The influence of grapes ripening degree and variety on the content of biologically active substances was established. The technological process of longterm maceration-fermentation contributes to the increase in the BAS content in white wines. In dry red wines the BAS content is influenced significantly by grape growing area. The HPLC method OIV-MA-AS315-11 was used for quantitative determination, the calculation was performed using the external calibration method with internal standards.
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