Browsing by Subject "maceration"

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  • The impact of the various technogical prosesses on the phenolic complex of red wines 
    LESHANU, Alexandra; SCLIFOS, Aliona; SCUTARU, Yury; ZGARDAN, Dan (Tehnica–Info, 2018)
    Phenolic compounds play an important role in the composition and quality of red wines. In this research have been studied various technological processes of the production of red wines and its impact on the phenolic complex. ...
  • Influence of maceration duration on Viorica wines quality 
    VLADEI, Natalia (Tehnica UTM, 2020)
    The subject of the research refers to experimental wines obtained from local selection grape variety Viorica, which were macerated for 4, 8 or 12 hours at 10, 15 and 20 0C. The maceration duration had a positive influence ...
  • Spectrele de absorbanţă a extractelor din prune şi caise 
    BALANUŢĂ, A.; PALAMARCIUC, Liudmila; SCLIFOS, Aliona; ARHIP, V.; CRUCERESCU, Veronica (Universitatea Agrară de Stat din Moldova, 2013)
    It has been investigated the absorption spectres by spectrophotometric method of hydro-alcoholic extracts from plums and apricots.
  • Spectrele de absorbanţă a extractelor din prune şi caise 
    BALANUŢĂ, Anatol; PALAMARCIUC, Ludmila; SCLIFOS, Aliona; ARHIP, Vladimir; CRUCERESCU, Veronica (Universitatea Agrară de Stat din Moldova, 2013)
    It has been investigated the absorption spectres by spectrophotometric method of hydro-alcoholic extracts from plums and apricots.
  • Unele aspecte tehnologice privind producerea diferitor tipuri de vinuri moldoveneşti 
    RUSU, Emilian; OBADĂ, Leonora; CIBUC, Mariana (Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, 2015)
    Red and white wine production is a priority of the Moldovan oenologists. At the moment there are multiple technological processes that ensure the manufacture of different types of wine, different by organoleptic properties. ...

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