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The influence of different composition of red wines blends on the organoleptic indices and establishing their physic-chemical parameters

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dc.contributor.author Soldatenco, E.
dc.contributor.author Taran, N.
dc.contributor.author Morari, B.
dc.contributor.author Soldatenco, O.
dc.contributor.author Vasiucobici, S.
dc.contributor.author Roșca, O.
dc.date.accessioned 2021-03-18T08:09:51Z
dc.date.available 2021-03-18T08:09:51Z
dc.date.issued 2018
dc.identifier.citation Soldatenco E., N. Taran, B. Morari, O.Soldatenco, S. Vasiucobici, O. Roșca. 2018. "The influence of different composition of red wines blends on the organoleptic indices and establishing their physic-chemical parameters". Lucrări Stiinţifice USAMV - Iași Seria Horticultură, 61(2): 117-122.
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/445
dc.description.abstract Red sparkling wines produced in Moldova occupy a special place on the wine market, but to improve the quality of the finished product it is necessary to improve the technological regimes for manufacturing base wines for this category of wines. From these reasons, study was conducted on different raw red wines, from classical European varieties Cabernet Sauvignon, Merlot and Pinot Franc, comparing the influence of different composition of red wines blends on the organoleptic indices and establishing their physic-chemical parameters. As a result composition of blends from raw red wines and optimal content of phenolic substances including anthocyans, for red sparkling wine production was established 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 red sparkling wine en_US
dc.subject blend en_US
dc.subject coupage en_US
dc.subject red classical varieties en_US
dc.subject phenolic substances en_US
dc.subject anthocyanins. en_US
dc.subject vin spumant roşu en_US
dc.subject amestec en_US
dc.subject soiuri clasice roşii en_US
dc.subject substanţe fenolice en_US
dc.subject antocianine en_US
dc.title The influence of different composition of red wines blends on the organoleptic indices and establishing their physic-chemical parameters en_US
dc.title.alternative Influenţa diferitelor proporţii de amestecuri de vinuri roşii asupra indicatorilor senzoriali şi stabilirea parametrilor fizico-chimici a acestora en_US
dc.type Article en_US
dc.author.affiliation E. Soldatenco, N. Taran, B. Morari, O.Soldatenco, S. Vasiucobici, O. Roșca, Scientific and Practical Institute of Horticulture and Food Technologies, Chisinau, Republic of Moldova
dc.publicationName Lucrări Stiinţifice USAMV - Iași Seria Horticultură
dc.volume 61
dc.issue 2
dc.publicationDate 2018
dc.startingPage 117
dc.endingPage 122
dc.identifier.eissn 2069-8275


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