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http://cris.utm.md/handle/5014/2253| Title: | Treatment of red wines from local and european varieties with activated carbon: the impact on chromatic parameters | Authors: | SCUTARU, Iurie ADOMNIȚA, Mihai SCLIFOS, Aliona |
Keywords: | red wines;Feteasca neagră;Rară neagră;Anthocyanins;monomeric pigments;Polymers;color intensity;shade;tristimulus;CIELa*b*;organoleptic examination | Issue Date: | 2022 | Source: | SCUTARU IU., ADOMNIȚA M., SCLIFOS A. Treatment of red wines from local and European varieties with activated carbon: the impact on chromatic parameters. In PROCEEDINGS of the International Conference MODERN TECHNOLOGIES IN THE FOOD INDUSTRY–2022 ISBN 978-9975-45-851-1 20-22 October 2022. P.103 | Project: | 20.80009.7007.21. Diminuarea impactului substanţelor chimice, toxice asupra mediului şi sănătăţii prin utilizarea absorbanţilor şi catalizatorilor obţinuţi din materie primă autohtonă | Conference: | Modern Technologies in the Food Industry | Abstract: | Activated carbons of vegetable origin are allowed by the OIV for use in the wine industry, with the aim of eliminating defects of an olfactory and/or gustatory nature. Also, activated carbons are used to correct the color of white, rosé and red wines. Technological processes, in which activated carbons are used to eliminate defects, can result in uncontrolled changes in the trichromatic characteristics and, thus, in diminishing the organoleptic characteristics of wines. |
URI: | http://cris.utm.md/handle/5014/2253 | DOI: | 978-9975-45-851-1 |
| Appears in Collections: | Conference Abstracts |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 103_17.pdf | 151.78 kB | Adobe PDF | View/Open |
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