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Dynamics of white wine oxidability depending on technological factors: sulfur dioxide, iron and copper ions

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dc.contributor.author COVACI, Ecaterina
dc.contributor.author STURZA, Rodica
dc.contributor.author DRUȚĂ, Raisa
dc.contributor.author SUBOTIN, Iurie
dc.date.accessioned 2022-03-24T10:45:41Z
dc.date.available 2022-03-24T10:45:41Z
dc.date.issued 2022
dc.identifier.citation COVACI, Ecaterina, STURZA, Rodica, DRUȚĂ, Raisa. Dynamics of white wine oxidability depending on technological factors: sulfur dioxide, iron and copper ions. In: Ecological and Environmental Chemistry-2022: proc. of the 7th intern. conf. dedic. to the 70th Anniversary of Academician, Professor Gheorghe Duca, 3-4 March. 2022, Chisinau, Republica Moldova, 2022: Abstract Book, V. 1, pp. 161-162. ISBN 978-9975-159-07-4. en_US
dc.identifier.isbn 978-9975-159-07-4
dc.identifier.uri http://repository.utm.md/handle/5014/19861
dc.description Only Abstract en_US
dc.description.abstract The aim of this project is to carry out a detailed study of sulfur dioxide (SO2), copper (Cu2+) and iron (Fe3+) ions distribution and concentrations in wine and their effect on the wine‘s quality and characteristics throughout different stages of the winemaking process. en_US
dc.language.iso en en_US
dc.publisher Institute of Chemistry, Chisinau, AŞM 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 sulfur dioxide en_US
dc.subject white wines en_US
dc.title Dynamics of white wine oxidability depending on technological factors: sulfur dioxide, iron and copper ions en_US
dc.type Article en_US


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