HPLC  methodology in comparative characteristics of wine type “Sauvignon-Blanc”

dc.contributor.author	LOZACOVICI, Olga
dc.date.accessioned	2019-07-28T12:51:06Z
dc.date.available	2019-07-28T12:51:06Z
dc.date.issued	2011
dc.identifier.citation	LOZACOVICI, Olga. HPLC methodology in comparative characteristics of wine type “Sauvignon-Blanc”. In: Conferința Tehnico-Științifică a Colaboratorilor, Doctoranzilor și Studenților, Universitatea Tehnică a Moldovei, 17 – 19 noiembrie, 2010. Chișinău, 2011, vol. 2, pp. 81-84. ISBN 978-9975-45-065-2. ISBN 978-9975-45-159-8 (Vol.2).	en_US
dc.identifier.isbn	978-9975-45-065-2
dc.identifier.uri	http://repository.utm.md/handle/5014/3878
dc.description.abstract	A lot of different sorts of grapes are used for making wine. Nevertheless wine, made from the same sort of grape have their common characteristic features despite differences in production technology and place and conditions, where the grape was grown. We examined two wines type Sauvignon-Blanc. These samples will be called Proba 1 and Proba 2 further. In this article we compare sugars and acids composition, mineral composition and aroma-compounds characteristic for this type of wine.	en_US
dc.language.iso	ro	en_US
dc.publisher	Tehnica UTM	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	wine	en_US
dc.subject	Sauvignon-Blanc	en_US
dc.subject	aroma-compounds	en_US
dc.title	HPLC methodology in comparative characteristics of wine type “Sauvignon-Blanc”	en_US
dc.type	Article	en_US