Production of natural low alcohol white chardonnay wine by using immobilized yeast

dc.contributor.author	BĂLĂNUŢĂ, A.
dc.contributor.author	SCUTARU, A.
dc.date.accessioned	2019-11-14T11:53:03Z
dc.date.available	2019-11-14T11:53:03Z
dc.date.issued	2014
dc.identifier.citation	BĂLĂNUŢĂ, A., SCUTARU, A. Production of natural low alcohol white chardonnay wine by using immobilized yeast. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 148-153. ISBN 978-9975-80-840-8.	en_US
dc.identifier.isbn	978-9975-80-840-8
dc.identifier.uri	http://repository.utm.md/handle/5014/6836
dc.description.abstract	This article presents results about production of Chardonnay low alcohol wines using Pro Restart 43® - immobilized yeasts, wild yeasts and EZFERM 44 - active dry yeast at the combined alcoholic fermentation processes.	en_US
dc.language.iso	en	en_US
dc.publisher	Technical University of Moldova	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	low alcohol wines	en_US
dc.subject	yeasts	en_US
dc.subject	fermentation	en_US
dc.subject	immobilized yeast	en_US
dc.title	Production of natural low alcohol white chardonnay wine by using immobilized yeast	en_US
dc.type	Article	en_US