Technology development for production of red dry wines with advanced content of biological active compounds
2018
TARAN, Nicolae | SOLDATENCO, Eugenia | SOLDATENCO, Olga | BOSTAN, Victor | CHIOSA, Nicolae | VASIUCOVICI, Svetlana | MORARI, Boris | CICHIR, Liudmila
In the article the results regarding the content of biological active compounds (BAC) in different red dry wines obtained at “Purcari Winery” were presented. The dynamic of BAC evaluation during the maturation of Cabernet Sauvignon grapes and development of new technological processes for production of red dry wines with advanced BAS content was studied.
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Библиографическая информация
Эту запись предоставил Technical University of Moldova