DSpace Repository

Utilisation des inhibiteurs de cristallisation pour la stabilisation tartrique des vins jeunes

Show simple item record

dc.contributor.author STURZA, Rodica
dc.contributor.author COVACI, Ecaterina
dc.date.accessioned 2019-05-18T06:19:00Z
dc.date.available 2019-05-18T06:19:00Z
dc.date.issued 2015
dc.identifier.citation STURZA, Rodica, COVACI, Ecaterina. Utilisation des inhibiteurs de cristallisation pour la stabilisation tartrique des vins jeunes. In: Conferința Tehnico-Științifică a Colaboratorilor, Doctoranzilor și Studenților, Universitatea Tehnică a Moldovei, 20 – 21 octombrie, 2014. Chișinău, 2015, vol. 2, pp. 52-55. ISBN 978-9975-45-249-6. ISBN 978-9975-45-382-0 (Vol.2). en_US
dc.identifier.isbn 978-9975-45-249-6
dc.identifier.uri http://repository.utm.md/handle/5014/2493
dc.description Resursă electronică en_US
dc.description.abstract According to recent literature, the administration of additives that inhibit crystallization of tartar is highly recommended for application in winemaking. The aim of the present work was undertaken to verify the effect of chemical and natural additives on the potassium bitartrate stability and the composition of 2 types of young wines. According to the data we found that the used additives inhibit potassium bitartrate crystallization at doses between 10 and 60 g/hl. In conclusion, we recommend the use of chemical additives as: carboxymethylcellulose (CMC), metatartaric acid (MTA) and mannoproteins (MP) in young wines to prevent possible tartaric precipitation. Recommended doses for the stabilization of young wines, based on experimental results, included for: CMC at 2 g/hl, MP at 30-40 g/hl and MetA at 10 g/l. en_US
dc.language.iso fr 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 additives en_US
dc.subject natural additives en_US
dc.subject additives en_US
dc.subject young wines en_US
dc.subject wine branch en_US
dc.title Utilisation des inhibiteurs de cristallisation pour la stabilisation tartrique des vins jeunes en_US
dc.type Article en_US


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

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

Search DSpace


Advanced Search

Browse

My Account