Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1708
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dc.contributor.authorBOISTEAN, Alinaen_US
dc.contributor.authorCHIRSANOVA, Auricaen_US
dc.contributor.authorSIMINIUC, Rodicaen_US
dc.contributor.authorGAINA, Borisen_US
dc.date.accessioned2023-08-21T10:14:15Z-
dc.date.available2023-08-21T10:14:15Z-
dc.date.issued2023-
dc.identifier.urihttp://cris.utm.md/handle/5014/1708-
dc.description.abstractThe invention relates to the food industry, and in particular to a method of acetic acid fermentation of white wine vinegar using a filler made from walnut shells. In the proposed method, according to the invention, the walnut shell is washed and dried at a temperature of T=+32±2 ° C for 48 hours. The resulting filler is soaked in a starter culture in a ratio of 1: 3, which consists of raw wine vinegar, for 48 hours at a temperature of 20 ± 2 ° C, to implant the acetic bacteria on the filler surface. After aging, the sourdough is drained and replaced with white wine in a ratio of 1: 4 to carry out acetic acid fermentation.en_US
dc.subjectFood industry, acid fermentation, white wine vinegaren_US
dc.titleTHE PROCESS FOR OBTAINING VINEGAR FROM WHITE WINE FERMENTED IN WALNUT SHELL (JUGLANS REGIA L.)en_US
dc.typeAwarden_US
dc.relation.conferenceInventica 2023en_US
item.grantfulltextopen-
item.fulltextWith Fulltext-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.deptDepartment of Food and Nutrition-
crisitem.author.orcid0000-0002-5374-5853-
crisitem.author.orcid0000-0003-4257-1840-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.author.parentorgFaculty of Food Technology-
Appears in Collections:01-Gold Medals
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