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Influence of different rootstoks on the physical-chemical indices and quality of winematerials for sparkling wine production

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dc.contributor.author TARAN, N.
dc.contributor.author SOLDATENCO, E.
dc.contributor.author ROȘCA, O.
dc.contributor.author VASIUCOVICI, S.
dc.date.accessioned 2019-11-16T13:39:17Z
dc.date.available 2019-11-16T13:39:17Z
dc.date.issued 2016
dc.identifier.citation TARAN, N., SOLDATENCO, E., ROȘCA, O. et al. Influence of different rootstoks on the physical-chemical indices and quality of winematerials for sparkling wine production. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 314-317. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6997
dc.description.abstract In the article obtained results regarding the influence of different rootstocks on physical-chemical indices, as well as on the quality of winematerials for sparkling wine production is presented. According to obtained results wines obtained on the rootstocks 101-14 are the highest quality. en_US
dc.language.iso en 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 rootstock en_US
dc.subject quality en_US
dc.subject wine en_US
dc.title Influence of different rootstoks on the physical-chemical indices and quality of winematerials for sparkling wine production en_US
dc.type Article en_US


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