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Sensory aspects of wine distillates matured by different technological processes

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dc.contributor.author BALANUȚA, Anatol
dc.contributor.author COVACI, Ecaterina
dc.contributor.author SCLIFOS, Aliona
dc.contributor.author BODRUG, Anastasia
dc.date.accessioned 2024-05-02T07:36:39Z
dc.date.available 2024-05-02T07:36:39Z
dc.date.issued 2021
dc.identifier.citation BALANUȚA, Anatol et al. Sensory aspects of wine distillates matured by different technological processes. In: The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field: conf. proc. OPROTEH 2021, 25-27 May. 2021, Bacau, România: Abstracts, Bacau 2021 pp. 95-96. ISSN 2457-3388. en_US
dc.identifier.issn 2457-3388
dc.identifier.uri http://repository.utm.md/handle/5014/26993
dc.description.abstract For the product obtained from the distillation of wine to be used in the preparation of products that are marketed under the name of the divine, cognac, or vinars, it is necessary to improve its quality through maturation and aging. Therefore, to ensure the normal maturation of the distillates, it is necessary to comply with certain technical conditions. The distillates are recommended to be matured in oak pots or tanks with oak staves, at a temperature of 18-20 °C and a humidity of 70-80%. en_US
dc.language.iso en en_US
dc.publisher "Alma Mater" Publishing House, Bacau en_US
dc.relation.ispartofseries The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field, OPROTEH 2021;25-27 May. 2021, Bacau, România
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject distillates en_US
dc.subject oak staves en_US
dc.subject oak sawdust en_US
dc.subject sensory properties en_US
dc.subject divine en_US
dc.subject cognac en_US
dc.title Sensory aspects of wine distillates matured by different technological processes en_US
dc.type Article en_US


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