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Dioxyde de soufre actif dans le vin

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dc.contributor.author ȚISLINSCAIA, I.
dc.contributor.author STURZA, R.
dc.contributor.author PRIDA, I.
dc.contributor.author COVACI, E.
dc.date.accessioned 2019-11-15T12:53:15Z
dc.date.available 2019-11-15T12:53:15Z
dc.date.issued 2016
dc.identifier.citation ȚISLINSCAIA, I., STURZA, R., PRIDA, I., COVACI, E. Dioxyde de soufre actif dans le vin. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 442-446. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6939
dc.description.abstract In this article the control of active SO2 in wine is described. Using the experimental data, we studied the dependence of free and active SO2as a function of total SO2 level, pH and temperature for the white wine (Chardonnay) and the red wine (Pinot Noir). The number of manipulations in laboratory condition was reduced by planning using mathematical models. The mathematical model based on a nonlinear dependence between the factors was chosen for the approximation of experimental data. In the case considered, the application of non-linear mathematical model allows, with minimal manipulations, to control the most important criteria of microbiological wine’s stability - the rate of active SO2. 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 active sulfur dioxide en_US
dc.subject conservation en_US
dc.subject mathematical model en_US
dc.title Dioxyde de soufre actif dans le vin en_US
dc.type Article en_US


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