Pinking effect in white wines and its removal with experimental activated carbon AC-C

SCUTARU, Iury; PUȘCĂ, Ion

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dc.contributor.author	SCUTARU, Iury
dc.contributor.author	PUȘCĂ, Ion
dc.date.accessioned	2022-11-16T12:15:46Z
dc.date.available	2022-11-16T12:15:46Z
dc.date.issued	2022
dc.identifier.citation	SCUTARU, Iury, PUȘCĂ, Ion. Pinking effect in white wines and its removal with experimental activated carbon AC-C. In: Modern Technologies in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 89. ISBN 978-9975-45-851-1.	en_US
dc.identifier.isbn	978-9975-45-851-1
dc.identifier.uri	http://repository.utm.md/handle/5014/21693
dc.description.abstract	The pinking effect of white wines, known for more than 4 decades, is associated with reductive winemaking, applied with the aim of significant decrease of the oxygen content in wines and, thereby, the unwanted oxidative processes. Oenologists also use these technologies to preserve the aromatic profile of the grapes, for superior organoleptic qualities. As a result, some wines develop a noticeable pink color at various stages of winemaking and storage, including after bottling.	en_US
dc.language.iso	en	en_US
dc.publisher	Universitatea Tehnică a Moldovei	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	white wines	en_US
dc.subject	reductive winemaking	en_US
dc.subject	proantocianidine	en_US
dc.subject	pinking tests	en_US
dc.subject	spectrophotometry	en_US
dc.title	Pinking effect in white wines and its removal with experimental activated carbon AC-C	en_US
dc.type	Article	en_US