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Aspecte privind influenţa unor procedee de refrigerare asupra solubilităţii compuşilor tartrici din vinuri

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dc.contributor.author ODĂGERIU, Gheorghe
dc.contributor.author COTEA, Valeriu
dc.contributor.author MINCIUNĂ, L.
dc.contributor.author COLIBABA, Cintia
dc.contributor.author BUBURUZANU, Cristian
dc.date.accessioned 2023-11-09T07:50:55Z
dc.date.available 2023-11-09T07:50:55Z
dc.date.issued 2009
dc.identifier.citation ODĂGERIU, Gh., COTEA, V., MINCIUNĂ, L. et al. Aspecte privind influenţa unor procedee de refrigerare asupra solubilităţii compuşilor tartrici din vinuri. In: Ştiinţa Agricolă. 2009, nr. 1, pp. 38-44. ISSN 1857-0003, 2587-3202. en_US
dc.identifier.issn 1857-0003
dc.identifier.issn 2587-3202
dc.identifier.uri http://repository.utm.md/handle/5014/24705
dc.description.abstract This study presents data concerning the variation of tartric compounds solubility (KHT, CaT) during formation, maturation and refrigeration of “Grasa de Cotnari” wine. Refrigeration was done by traditional, classic and continuous flow methods. The compounds solubility is analyzed with the help of the following parameters: concentrations (PC, PCT) and solubility (KST, KS) of products at - 4 0C, KHT and CaT excess at - 4 0C, theoretical saturation temperatures (TTS) of KHT and CaT. Solubility values were calculated according to the alcoholic degree, total acidity, pH, tartric acid and potassium and calcium cations. During this study, it was noted that tartric compounds were insoluble, as a result of diminishing values of concentrations and solubility products of KHT and CaT, depending on the dicrease of the main compounds that influence the solubility of tartric acid - potassium and calcium. This aspect is accentuated by the decreasing values of KHT and CaT excess at - 4 0C and by the theoretical saturation temperatures (TTS) of KHT and CaT. This study offers experimental data necessary to explain physical- chemical phenomena that influence the solubility of tartric compounds (KHT and CaT) during wine development en_US
dc.language.iso ro en_US
dc.publisher Universitatea Agrară de Stat din Moldova en_US
dc.relation.ispartofseries Ştiinţa Agricolă;2009, N. 1
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject refrigeration en_US
dc.subject solubility en_US
dc.subject tartric compounds en_US
dc.subject wines en_US
dc.subject refrigerare en_US
dc.subject solubilitate en_US
dc.subject vinuri en_US
dc.title Aspecte privind influenţa unor procedee de refrigerare asupra solubilităţii compuşilor tartrici din vinuri en_US
dc.title.alternative Aspects concerning the influence of some refrigeration methods on the tartric compounds solubility in wines en_US
dc.type Article en_US


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