dc.contributor.author | VLADEI, Natalia | |
dc.date.accessioned | 2020-06-11T06:43:22Z | |
dc.date.available | 2020-06-11T06:43:22Z | |
dc.date.issued | 2020 | |
dc.identifier.citation | VLADEI, Natalia. Influence of maceration duration on Viorica wines quality. In: Journal of Engineering Science. 2020, Vol. 27(1), pp. 75-98. ISSN 2587-3474. eISSN 2587-3482. | en_US |
dc.identifier.issn | 2587-3474 | |
dc.identifier.issn | 2587-3482 | |
dc.identifier.uri | https://doi.org/10.5281/zenodo.3713374 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/8876 | |
dc.description.abstract | The subject of the research refers to experimental wines obtained from local selection grape variety Viorica, which were macerated for 4, 8 or 12 hours at 10, 15 and 20 0C. The maceration duration had a positive influence on the general characteristics of the studied wines. The analysis of terpenic compounds by spectro-photometric method showed that increasing the contact time of the must with the solid phase from 4 to 8 hours increases by about 20 % the amount of free terpenes, while decreasing the amount of bound terpenes by 15 %. Once the duration is increased, the concentration of the nonreducing extract is also increased. Considering the increase in the intensity of the color and the REDOX potential with the duration of maceration, the macerated wines for 8 and 12 hours were defined as having oxidation notes with decrease of the sensory quality. Therefore, the maceration regimes for optimal extraction of terpenic compounds were concluded to be at the temperature of 15 0C for 4 hours, thereby increasing the aromatic potential of the local selection grape variety Viorica. | en_US |
dc.description.abstract | Obiectul cercetării a fost reprezentat de nouă variante experimentale de vin obţinute din soiul de struguri de selecţie autohtonă Viorica, care au fost macerate timp de 4, 8 sau 12 ore la 10, 15 și 20 0C. Macerarea a avut o influenţă pozitivă asupra caracteristicilor generale ale vinurilor studiate. Analiza compușilor terpenici prin metoda spectrofotometrică a demonstrat că odată cu creșterea timpului de contact al mustului cu faza solidă de la 4 la 8 ore crește cu aproximativ 20% cantitatea de terpene libere, în timp ce scade cantitatea de terpene legate cu 15%. Totodată are loc mărirea concentraţiei extractului nereducător. Având în vedere creșterea intensităţii culorii și a potenţialului REDOX odată cu macerarea, vinurile macerate timp de 8 și 12 ore au fost definite ca având note de oxidare cu diminuarea calităţii senzoriale. Prin urmare, regimurile de macerare pentru extracţia optimă a compușilor terpenici au fost stabilite a fi la temperatura de 15 0C timp de 4 ore, crescând astfel potenţialul aromatic al soiului de struguri de selecţie autohtonă Viorica. | ro |
dc.language.iso | en | 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 | Viorica wines | en_US |
dc.subject | wines | en_US |
dc.subject | maceration | en_US |
dc.subject | terpenes | en_US |
dc.subject | vinuri Viorica | en_US |
dc.subject | struguri | en_US |
dc.subject | macerare | en_US |
dc.subject | terpene | en_US |
dc.title | Influence of maceration duration on Viorica wines quality | en_US |
dc.type | Article | en_US |
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