Oxidation of aromatic white wines under the influence of controllable technological factors

COVACI, Ecaterina; VLADEI, Natalia; COCU, Aurelia

dc.contributor.author	COVACI, Ecaterina
dc.contributor.author	VLADEI, Natalia
dc.contributor.author	COCU, Aurelia
dc.date.accessioned	2022-04-15T07:44:50Z
dc.date.available	2022-04-15T07:44:50Z
dc.date.issued	2021
dc.identifier.citation	COVACI, Ecaterina, VLADEI, Natalia, COCU, Aurelia. Oxidation of aromatic white wines under the influence of controllable technological factors. In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, p. 97. ISSN 1843-5114.	en_US
dc.identifier.issn	1843-5114
dc.identifier.uri	http://repository.utm.md/handle/5014/20144
dc.description	Only Abstract	en_US
dc.description.abstract	Generalizing the results of the experimental and applied presented study, it is revealed that the decomposition rates of oxygen in wines described a good correlation with the total concentration of exogenous copper and iron in the wine samples, both for total and residual concentrations compared to decomposition oxygen rates. In summary, it can be noted that the results obtained from this research are the first to show the influence of the administered concentration of exogenous copper and iron species in dry white wines.	en_US
dc.language.iso	en	en_US
dc.publisher	Galati University Press	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	exogenous copper and iron species	en_US
dc.subject	white wines	en_US
dc.subject	wines	en_US
dc.subject	wine oxidation	en_US
dc.title	Oxidation of aromatic white wines under the influence of controllable technological factors	en_US
dc.type	Article	en_US