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Optimization of the sulfuration process of wine products with potassium metabasulife at all technological steps

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dc.contributor.author COVACI, Ecaterina
dc.contributor.author STURZA, Rodica
dc.contributor.author PRIDA, Ivan
dc.date.accessioned 2023-12-13T12:36:27Z
dc.date.available 2023-12-13T12:36:27Z
dc.date.issued 2023
dc.identifier.isbn 978‐9975‐64‐363‐4
dc.identifier.uri http://repository.utm.md/handle/5014/25353
dc.description.abstract Under laboratory conditions, a process for the sulfitation of wine products has been developed by reducing he risks of crystalline instability at all stages of their production, with the use of potassium sulfite solutions. The process provides a prior preparation of a mixture of 100 g/dm3 potassium sulfite solution and tartaric acid of 300 g/dm3 solution at rapport 2:1 (by volume) with intense stirring. The prepared solution, based on potassium sulfite and tartaric acid, is used for the sulfitation into wine products, after the pre-separation of the formed precipitate, at all stages of their production. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova 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 crystalline instability en_US
dc.subject potassium sulfite en_US
dc.subject wines en_US
dc.subject sulphitation en_US
dc.subject instabilitate cristalină en_US
dc.subject sulfit de potasiu en_US
dc.subject vinuri en_US
dc.subject sulfitare en_US
dc.title Optimization of the sulfuration process of wine products with potassium metabasulife at all technological steps en_US
dc.type Article en_US


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