Detenta în vid – procedeu eficient de extragere a compuşilor fenolici

RUSU, Emilian; MÎNDRU, Anatolii; COVALIUC, O.

dc.contributor.author	RUSU, Emilian
dc.contributor.author	MÎNDRU, Anatolii
dc.contributor.author	COVALIUC, O.
dc.date.accessioned	2020-12-11T09:13:07Z
dc.date.available	2020-12-11T09:13:07Z
dc.date.issued	2008
dc.identifier.citation	RUSU, Emilian, MÎNDRU, Anatolii, COVALIUC, O. Detenta în vid – procedeu eficient de extragere a compuşilor fenolici. In: Horticultură, viticultură, silvicultură şi protecţia plantelordedicat aniversării a 75 ani ai Universităţii Agrare de Stat din Moldova. Vol. 16, 26 septembrie 2008, Chisinau. Chisinau, Republic of Moldova: CE UASM, 2008, pp. 258-260. ISBN 978-9975-64-127-2.	en_US
dc.identifier.isbn	978-9975-64-127-2
dc.identifier.uri	http://repository.utm.md/handle/5014/12066
dc.description.abstract	The method of red wines production with heating of integral crushed grapes at the temperature 75 0C followed by detent in vacuum and maintaining of treated crushed grapes for 10, 20 and 40 minutes has been studied. The analysis of obtained wines has demonstrated that experimental samples are more saturated with phenolic compounds in ratio with heated wines without detent in vacuum and mostly in ratio with classic ones. Increasing of anthocyanins and phenolic substances content in experimental wines is 15-30 % and respectively 14-40 % in ratio with wines obtained through heating of crushed grapes without using of vacuum.	en_US
dc.language.iso	ro	en_US
dc.publisher	CE UASM	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	detents	en_US
dc.subject	heating	en_US
dc.subject	phenolic substances	en_US
dc.subject	saturation	en_US
dc.title	Detenta în vid – procedeu eficient de extragere a compuşilor fenolici	en_US
dc.type	Article	en_US