Quality indices of wine brandies in dependence of distillation methods used

COVACI, Ecaterina; SCLIFOS, Aliona; BODRUG, Anastasia

dc.contributor.author	COVACI, Ecaterina
dc.contributor.author	SCLIFOS, Aliona
dc.contributor.author	BODRUG, Anastasia
dc.date.accessioned	2022-04-15T07:36:37Z
dc.date.available	2022-04-15T07:36:37Z
dc.date.issued	2021
dc.identifier.citation	COVACI, Ecaterina, SCLIFOS, Aliona, BODRUG, Anastasia. Quality indices of wine brandies in dependence of distillation methods used. In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, pp. 95-96. ISSN 1843-5114.	en_US
dc.identifier.issn	1843-5114
dc.identifier.uri	http://repository.utm.md/handle/5014/20143
dc.description	Only Abstract	en_US
dc.description.abstract	The general process by which brandy is obtained from grapes includes the main processes such as: grape → fermentation directly → submerged fermentation with pure culture of yeast → liquid-state distillation → aging in oak barrels. So, the research has shown that using different distillation methods has a major impact on the wine distillate quality and as a result, according to the study, the quality of the wine distillate obtained based on the discontinuous installation Charente has a higher level than that obtained at the continuous installation VAND-M-01.	en_US
dc.language.iso	en	en_US
dc.publisher	Galati University Press	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	technological distillations	en_US
dc.subject	brandy	en_US
dc.subject	wine distillates	en_US
dc.title	Quality indices of wine brandies in dependence of distillation methods used	en_US
dc.type	Article	en_US