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Optimization of colloidal stabilization of the young white wines
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| dc.contributor.author | COVACI, Ecaterina | |
| dc.contributor.author | PRIDA, Ivan | |
| dc.date.accessioned | 2021-12-10T10:51:44Z | |
| dc.date.available | 2021-12-10T10:51:44Z | |
| dc.date.issued | 2015 | |
| dc.identifier.citation | COVACI, Ecaterina, PRIDA, Ivan. Optimization of colloidal stabilization of the young white wines. In: Tendinţe contemporane ale dezvoltării ştiinţei: viziuni ale tinerilor cercetători: proc., 10 martie 2015, Chişinău, Republica Moldova, 2015, p. 48. | en_US |
| dc.identifier.uri | http://repository.utm.md/handle/5014/18358 | |
| dc.description.abstract | The bentonite is still universally employed in the wine industry to prevent the protein haze-forming in white wines. This material is montmorillonite clay, which contains exchangeable cations (sodium, calcium ions). | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Academia de Ştiinţe a Moldovei | en_US |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | white wines | en_US |
| dc.subject | wines | en_US |
| dc.subject | bentonite | en_US |
| dc.title | Optimization of colloidal stabilization of the young white wines | en_US |
| dc.type | Article | en_US |
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