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Methods for producing low-alcohol wine I. Viticultural and pre-fermentation strategies

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dc.contributor.author Filimon, V. R.
dc.contributor.author Sandu-Ville, Șt.
dc.contributor.author Bora, F. D.
dc.contributor.author Tudor, Georgeta
dc.contributor.author Filimon, Roxana
dc.contributor.author Nechita, Ancuta
dc.contributor.author Damian, Doina
dc.date.accessioned 2021-06-11T10:25:25Z
dc.date.available 2021-06-11T10:25:25Z
dc.date.issued 2020
dc.identifier.citation Filimon V. R., Șt. Sandu-Ville, F. D. Bora, Georgeta Tudor, Roxana Filimon, Ancuța Nechita, Doina Damian. 2020. "Methods for producing low-alcohol wine I. Viticultural and pre-fermentation strategies". Lucrări Știinţifice USAMV – Iași Seria Horticultură, 63(1): 95-100.
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/1372
dc.description.abstract Wine is defined as a food product obtained exclusively by fermentation of grapes or grape must, with an alcoholic strength ofminimum 8.5%(v/v).Climate change, advanced viticultural practices, improved plant materialand modern vinification techniques lead to elevated sugar levels in grapes and furthermore to an increase in alcohol content of wine. Although wine showed notable health benefits, due tohigherethanolcontentobtained in recentyearswine consumptionis more often restricted. In this context,the aimof this workwas to present the currently known technologicalpossibilities for the production oflow-alcohol wines, with an emphasis onviticultural andpre-fermentationstrategies to reduce sugar concentrations in grapes and must. en_US
dc.language.iso en en_US
dc.publisher “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași en_US
dc.subject alcohol content en_US
dc.subject glucose oxidase en_US
dc.subject grape sugars en_US
dc.subject reverse osmosis en_US
dc.subject technological maturity en_US
dc.subject concentraţie alcoolică en_US
dc.subject glucozoxidaza en_US
dc.subject maturitate tehnologică en_US
dc.subject osmoză inversă en_US
dc.subject zaharuri din struguri en_US
dc.title Methods for producing low-alcohol wine I. Viticultural and pre-fermentation strategies en_US
dc.title.alternative Metode de producerea vinurilor cu grad alcoolic scăzut. I. Strategii viticole şi pre-fermentative en_US
dc.type Article en_US
dc.author.affiliation V. R. Filimon, R. Filimon, A. Nechita, D. Damian, Research and Development Station for Viticulture and Winemaking Iasi, Romania
dc.author.affiliation Șt. Sandu-Ville, University of Agricultural Sciences and Veterinary Medicine Iasi, Romania
dc.author.affiliation F. D. Bora, Research and Development Station for Viticulture and Winemaking Bujoru, Romania
dc.author.affiliation D. Damian, Research and Development Institute for Viticulture and Winemaking Valea Călugărească, Romania
dc.publicationName Lucrări Știinţifice USAMV – Iași Seria Horticultură
dc.volume 63
dc.issue 1
dc.publicationDate 2020
dc.startingPage 95
dc.endingPage 100
dc.identifier.eissn 2069-8275


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