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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