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Studiul conţinutului de antociani în vinurile roze obţinute după diferite scheme tehnologice

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dc.contributor.author BÎŞCA, V.
dc.date.accessioned 2019-03-27T14:38:02Z
dc.date.available 2019-03-27T14:38:02Z
dc.date.issued 2009
dc.identifier.citation BÎŞCA, V. Studiul conţinutului de antociani în vinurile roze obţinute după diferite scheme tehnologice. In: Meridian Ingineresc. 2009, nr. 2, pp. 56-58. ISSN 1683-853X. en_US
dc.identifier.issn 1683-853X
dc.identifier.uri http://repository.utm.md/handle/5014/1417
dc.description.abstract Determinarea conţinutului de antociani în vinurile roze prin metoda HLPC, a permis stabilirea evoluţiei lor în dependenţă de metoda tehnologică aplicată. În baza antocianogramelor obţinute, s-a constatat că prin macerare se asigură o extragere mai mare de flavonoizi monomeri, ce contribuie la formarea şi menţinerea prospeţimii culorii vinurilor roze, decât în cazul metodei de macerare-fermentare. Deci, conform rezultatelor obţinute se recomandă pentru producerea vinurilor roze, schema tehnologică care include procesul de macerare timp de 6–12 h, cu sulfitarea mustuielii 100 mg/dm3. en_US
dc.description.abstract The determination of the anthocyans content in pink wines by the HLPC method, allowed their evolution stability in dependence on applied technological method. According to the obtained anthocyanograms, it was established that through the period of maceration is ensured a higher extraction of monomer flavones that contributes to formation and maintenance of pink wines color, than in the macerating-fermentation case. Therefore, according to the obtained results is recom-mended for the pink wines production the technological scheme which includes the macerating process for 6–12h, the sulphitation of must at 100 mg/dm3. en
dc.description.abstract La détermination du contenu d’anthocyanes dans les vins rosés par la méthode HPLC a permet d’établir leur évolution en fonction de la méthode technologique appliquée. En vertu de l’anthocyanogramme obtenu, on a bien constaté que par la macération il est assuré une extraction plus grande des flavonoïdes monomères qui contribuent à la formation et maintient de la fraîcheur, de la couleur des vins rosés. Ainsi, conformément les résultats obtenus, on recom-mande pour la production des vins rosés le schéma tech-nologique qui inclut le processus de macération pendant 6-12 heures avec la sulfitage à mout 100 mg/dm3. fr
dc.description.abstract Определения содержание антоцианов в розовых винах методом жидкостной хроматографии (HPLC) дала возможность доказать что, при кратковременном настаивание на мезге, обеспечивается преимущественное извлечение мономерных флавоноидов, в сравнение с методом кратковременного настаивания с частичным подбродом, что влияет благоприятно на качество и характер цвета. Исходя из полученных результатов рекомендуем для производство розовых вин кратковременное настаивание на мезге в течение 6-12 ч. с сульфитацией 100 мг/дм3. ru
dc.language.iso ro en_US
dc.publisher Editura U.T.M. 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 pink wines en_US
dc.subject vinuri roze en_US
dc.title Studiul conţinutului de antociani în vinurile roze obţinute după diferite scheme tehnologice en_US
dc.title.alternative The study of the anthocyans content in pink wines obtained by different technological schemes en_US
dc.title.alternative L’étude du contenu d’anthocyanes dans les vins rosés obtenus par différents schémas technologiques en_US
dc.title.alternative Исследование содержание антоцианов в розовых винах полученных различными технологическими схемами en_US
dc.type Article en_US


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