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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1624
DC FieldValueLanguage
dc.contributor.authorSCUTARU, Iurieen_US
dc.contributor.authorPUȘCĂ, Ionen_US
dc.date.accessioned2022-12-27T16:13:33Z-
dc.date.available2022-12-27T16:13:33Z-
dc.date.issued2022-
dc.identifier.citationSCUTARU Iu., PUȘCĂ I. Pinking effect in white wines and its removal with experimental activated carbon ac-c. In: Abstract Book of the 5th International Conference Modern Technology in the Food Industry - 2022, 20-22 october 2022, Chisinau, 89.en_US
dc.identifier.isbn978-9975-45-851-1-
dc.identifier.urihttp://repository.utm.md/handle/5014/21693-
dc.identifier.urihttp://cris.utm.md/handle/5014/1624-
dc.description.abstractThe 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.isoenen_US
dc.relation20.80009.7007.21. Diminuarea impactului substanţelor chimice, toxice asupra mediului şi sănătăţii prin utilizarea absorbanţilor şi catalizatorilor obţinuţi din materie primă autohtonăen_US
dc.relation20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentarăen_US
dc.subjectwhite winesen_US
dc.subjectreductive winemakingen_US
dc.subjectproantocianidineen_US
dc.subjectpinking testen_US
dc.subjectPOM-testen_US
dc.subjectderivative spectrophotometryen_US
dc.subjectC18 SPE-extractionen_US
dc.subjectSO2en_US
dc.subjectPVPPen_US
dc.subjectCIELa*b*en_US
dc.titlePinking effect in white wines and its removal with experimental activated carbon AC-Cen_US
dc.typeArticleen_US
dc.relation.conferenceModern technologies, in the food industryen_US
item.fulltextWith Fulltext-
item.languageiso639-1other-
item.grantfulltextopen-
crisitem.project.grantno20.80009.7007.21-
crisitem.project.grantno20.80009.5107.09.-
crisitem.project.fundingProgramState Programme-
crisitem.author.deptDepartment of Oenology and Chemistry-
crisitem.author.orcid0000-0002-9199-5183-
crisitem.author.parentorgFaculty of Food Technology-
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