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Oxidative-reducing processes in winemaking

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dc.contributor.author SCUTARU, Iurie
dc.contributor.author STURZA, Rodica
dc.date.accessioned 2022-11-15T12:57:33Z
dc.date.available 2022-11-15T12:57:33Z
dc.date.issued 2022
dc.identifier.citation SCUTARU, Iurie, STURZA, Rodica. Oxidative-reducing processes in winemaking. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, pp. 84-85. ISBN 978-9975-45-851-1. en_US
dc.identifier.isbn 978-9975-45-851-1
dc.identifier.uri http://repository.utm.md/handle/5014/21689
dc.description.abstract Oxidative-reducing processes are indispensable for the production, maturation and aging of wines. Some of them lead to the ennobling of wines, their stabilization, while others to the alteration, degradation of wines, to numerous defects in wines. Their consecutive, parallel, spontaneous realization, the dependence of many factors characteristic of the concrete variety of Vitis vinifera, on the pedo-climatic, agrotechnical, technological conditions in wine production determine their complexity and interaction with many wine parameters, as well as difficulties in studying their time impact on the main pillars of wine - structure, appearance, aromas / bouquet, taste, stability. Knowing the mechanisms of their production, the influencing factors, the particularities, allows the implementation of the precision vinification, reduction of technological, additive and subtractive interventions, quantities of adjuvants and the production of organic wines. Lately they industry focus on the realization of the equipment, meant to monitor and adjust the redox potential of wines during their production and storage. en_US
dc.language.iso en en_US
dc.publisher Universitatea Tehnică 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 winemaking en_US
dc.subject polyphenols en_US
dc.subject quinones en_US
dc.subject anthocyanins en_US
dc.subject transition metals en_US
dc.subject photooxidative degradation en_US
dc.subject glyoxylates en_US
dc.subject acrolein en_US
dc.subject maturation en_US
dc.subject oxidations en_US
dc.title Oxidative-reducing processes in winemaking en_US
dc.type Article en_US


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    20–22 October, 2022

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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