Optimizarea valorificării potențialului fenolic al strugurilor feteasca neagră și rara neagră în timpul fermentării-macerării
2022
Adomnița, Mihai
The article reflects the experimental results related to the exploitation of the phenolic potential of Black Feteasca and Black Rara grapes, which largely determine the biological value of the wines. Relevant results are presented on the extraction of natural grape pigments-substances with valuable biological effects, including anti-cancer, facilitated by preferential maceration, alcoholic fermentation, thermal regime and stirring, pectolytic enzymes, sulphur dioxide additions and other factors. In order to elucidate the importance of alcoholic fermentation conditions, the extractions of anthocyanins, but also of total phenols, flavonoids, cinnamates, were followed in dynamics, as carbohydrates were converted into ethyl alcohol and other metabolites, including the evolution of the sugar content (ᵒBrix) and the modification of the relative density of musts.
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Библиографическая информация
Издатель Technical University of Moldova
Эту запись предоставил Technical University of Moldova