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http://cris.utm.md/handle/5014/1624| Title: | Pinking effect in white wines and its removal with experimental activated carbon AC-C | Authors: | SCUTARU, Iurie PUȘCĂ, Ion |
Keywords: | white wines;reductive winemaking;proantocianidine;pinking test;POM-test;derivative spectrophotometry;C18 SPE-extraction;SO2;PVPP;CIELa*b* | Issue Date: | 2022 | Source: | SCUTARU 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. | Project: | 20.80009.7007.21. Diminuarea impactului substanţelor chimice, toxice asupra mediului şi sănătăţii prin utilizarea absorbanţilor şi catalizatorilor obţinuţi din materie primă autohtonă 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară |
Conference: | Modern technologies, in the food industry | Abstract: | The 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. |
URI: | http://repository.utm.md/handle/5014/21693 http://cris.utm.md/handle/5014/1624 |
ISBN: | 978-9975-45-851-1 |
| Appears in Collections: | Conference Abstracts |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Conf-MTFI-2022-p89.pdf | 143.11 kB | Adobe PDF | View/Open |
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