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Modificările proprietăţilor antioxidante ale vinurilor roşii sub influenţa tratărilor termice
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| dc.contributor.author | MUSTEAŢĂ, Grigore | |
| dc.contributor.author | POPOV, Vasilina | |
| dc.contributor.author | URSU, Sorina | |
| dc.contributor.author | COSTEŢCHI, Tatiana | |
| dc.date.accessioned | 2023-10-26T10:44:45Z | |
| dc.date.available | 2023-10-26T10:44:45Z | |
| dc.date.issued | 2011 | |
| dc.identifier.citation | MUSTEAŢĂ, Grigore, POPOV, Vasilina, URSU, Sorina et al. Modificările proprietăţilor antioxidante ale vinurilor roşii sub influenţa tratărilor termice. In: Ştiinţa Agricolă. 2011, nr. 1, pp. 18-22. ISSN 1857-0003, 2587-3202. | en_US |
| dc.identifier.issn | 1857-0003 | |
| dc.identifier.issn | 2587-3202 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/24518 | |
| dc.description.abstract | This article presents the results of experiments on modifying the values of oxidation - reduction potential of phenolic compounds and chromatic indices in the red wines Cabernet - Sauvignon and Merlot produced in different wine-making regions of Moldova: Cahul, Leova (South zone) and Talmaza (South – East zone). These experiments allowed to highlight the role of cultivating zone and thermic treatment on the values of redox potentials directly influenced by the pedo - climatic conditions | en_US |
| dc.language.iso | ro | en_US |
| dc.publisher | Universitatea Agrară de Stat din Moldova | en_US |
| dc.relation.ispartofseries | Ştiinţa Agricolă;2011, N. 1 | |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | antocianine | en_US |
| dc.subject | vin roșu | en_US |
| dc.subject | fenoli | en_US |
| dc.subject | anthocyanins | en_US |
| dc.subject | red wines | en_US |
| dc.subject | thermic treatments | en_US |
| dc.subject | phenols | en_US |
| dc.title | Modificările proprietăţilor antioxidante ale vinurilor roşii sub influenţa tratărilor termice | en_US |
| dc.title.alternative | Modifying the antioxidant properties of red wines under the influence of thermic treatments | en_US |
| dc.type | Article | en_US |
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