CRIS of TUM
Current Research Information System (CRIS) of the Technical University of Moldova (TUM) is an open access system gathering information and digital material relating to the various research and innovation entities and activities of TUM: researchers, research units, publications, patents, thesis, awards, events, equipment, services and other.
Please use this identifier to cite or link to this item:
http://cris.utm.md/handle/5014/2253| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | SCUTARU, Iurie | en_US |
| dc.contributor.author | ADOMNIȚA, Mihai | en_US |
| dc.contributor.author | SCLIFOS, Aliona | en_US |
| dc.date.accessioned | 2023-12-11T21:23:02Z | - |
| dc.date.available | 2023-12-11T21:23:02Z | - |
| dc.date.issued | 2022 | - |
| dc.identifier.citation | 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 | en_US |
| dc.identifier.uri | http://cris.utm.md/handle/5014/2253 | - |
| dc.description.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. | en_US |
| dc.language.iso | en | en_US |
| dc.relation | 20.80009.7007.21. Diminuarea impactului substanţelor chimice, toxice asupra mediului şi sănătăţii prin utilizarea absorbanţilor şi catalizatorilor obţinuţi din materie primă autohtonă | en_US |
| dc.subject | red wines | en_US |
| dc.subject | Feteasca neagră | en_US |
| dc.subject | Rară neagră | en_US |
| dc.subject | Anthocyanins | en_US |
| dc.subject | monomeric pigments | en_US |
| dc.subject | Polymers | en_US |
| dc.subject | color intensity | en_US |
| dc.subject | shade | en_US |
| dc.subject | tristimulus | en_US |
| dc.subject | CIELa*b* | en_US |
| dc.subject | organoleptic examination | en_US |
| dc.title | Treatment of red wines from local and european varieties with activated carbon: the impact on chromatic parameters | en_US |
| dc.type | Article | en_US |
| dc.relation.conference | Modern Technologies in the Food Industry | en_US |
| dc.identifier.doi | 978-9975-45-851-1 | - |
| item.languageiso639-1 | other | - |
| item.grantfulltext | open | - |
| item.fulltext | With Fulltext | - |
| crisitem.author.dept | Department of Oenology and Chemistry | - |
| crisitem.author.dept | Department of Oenology and Chemistry | - |
| crisitem.author.orcid | 0000-0002-9199-5183 | - |
| crisitem.author.orcid | 0000-0002-6070-0936 | - |
| crisitem.author.parentorg | Faculty of Food Technology | - |
| crisitem.author.parentorg | Faculty of Food Technology | - |
| crisitem.project.grantno | 20.80009.7007.21 | - |
| crisitem.project.fundingProgram | State Programme | - |
| Appears in Collections: | Conference Abstracts | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 103_17.pdf | 151.78 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.