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Study on reducing the calcium concentration in white wines
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| dc.contributor.author | OBADĂ, Leonora | |
| dc.contributor.author | GOLENCO, Lidia | |
| dc.contributor.author | MÎNDRU, Anatol | |
| dc.contributor.author | COVALCIUC, Olga | |
| dc.contributor.author | CIBUC, Mariana | |
| dc.contributor.author | NEDOV, Serghei | |
| dc.date.accessioned | 2019-11-06T10:39:32Z | |
| dc.date.available | 2019-11-06T10:39:32Z | |
| dc.date.issued | 2012 | |
| dc.identifier.citation | OBADĂ, Leonora, GOLENCO, Lidia, MÎNDRU, Anatol, COVALCIUC, Olga, CIBUC, Mariana, NEDOV, Serghei. Study on reducing the calcium concentration in white wines. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 28-31. ISBN 978-9975-80-645-6. | en_US |
| dc.identifier.isbn | 978-9975-80-645-6 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/6201 | |
| dc.description.abstract | The article presents results of research on the comparative study of the reduction of calcium content of white dry wine material treated Aligote, harvest in 2008 by chemical methods. Data are presented for carrying out the process at different temperatures and the process. Reduction was performed with use of calcium preparations "Decalcic" and "Crystal-ex. Proved that temperature of 18-22°С reduction of calcium content about 25 mg/dm3 occurs within 12 days of preparation “Decalcic” and the “Crystal-ex” - within 30 days. To decrease the calcium content of 50 mg/dm3 at the same temperature better use of preparation “Crystal-ex”. Spending process at a temperature of minus 3° С allows reducing the duration of treatment up to 2-3 days. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Tehnica UTM | 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 | chemical reduction | en_US |
| dc.subject | preparations “Decalcic” and “Crystal-ex “ | en_US |
| dc.subject | process | en_US |
| dc.title | Study on reducing the calcium concentration in white wines | en_US |
| dc.type | Article | en_US |
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Conferinţa "Modern technologies, in the food industry" – 2012
Proceedings of the International Conference MODERN TECHNOLOGIES, IN THE FOOD INDUSTRY – 2012
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