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http://cris.utm.md/handle/5014/739| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | BALANUTA, Anatol | en_US |
| dc.contributor.author | COVACI, Ecaterina | en_US |
| dc.contributor.author | SCLIFOS, Aliona | en_US |
| dc.date.accessioned | 2021-06-21T22:01:43Z | - |
| dc.date.available | 2021-06-21T22:01:43Z | - |
| dc.date.issued | 2021 | - |
| dc.identifier.citation | BALANUŢĂ, Anatol; COVACI, Ecaterina; CODREAN (SCLIFOS), Aliona. The influence of distillation methods on the flavor profile and quality indices of wine brandies. In: Journal of Engineering Sciences. 2021, nr. 2, pp. 173-184. ISSN 2587-3474.10.52326/jes.utm.2021.28(2).15 | en_US |
| dc.identifier.issn | 2587-3474 | - |
| dc.identifier.issn | 2587-3482 | - |
| dc.identifier.uri | http://cris.utm.md/handle/5014/739 | - |
| dc.description.abstract | The article examines the geographical area delimited for the production of the Divine and the specific characteristics and physical-geographical conditions of the Călărași vineyard through the prism of different methods of distillation and production of wine distillates. Technological regimes for distilling wine raw materials and organoleptic and physico-chemical indices such as: alcohol content, optical density, pH, aldehyde content, higher alcohol content and volatile acid content are scientifically argued. The quality indicators were determined for both wines and distillates obtained at the 'Charente' batch plant and the 'VAND-M-0' plant. The impact of the distillation method on the quality and production process of the wine distillate is evaluated. | en_US |
| dc.language.iso | en | en_US |
| dc.relation | 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 | en_US |
| dc.relation.ispartof | Journal of Engineering Science | en_US |
| dc.subject | aroma compounds | en_US |
| dc.subject | distillation methods | en_US |
| dc.subject | grape varieties | en_US |
| dc.subject | physico-chemical indices wine distillates | en_US |
| dc.title | THE INFLUENCE OF DISTILLATION METHODS ON THE FLAVOR PROFILE AND QUALITY INDICES OF WINE BRANDIES | en_US |
| dc.title.alternative | Influența metodelor de distilare asupra profilului aromei și indicilor de calitate ai distilatelor de vin | en_US |
| dc.type | Article | en_US |
| dc.identifier.doi | 10.52326/jes.utm.2021.28(2).15 | - |
| item.grantfulltext | open | - |
| item.languageiso639-1 | other | - |
| item.fulltext | With Fulltext | - |
| crisitem.author.dept | Department of Textile and Polygraphy | - |
| crisitem.author.dept | Department of Oenology and Chemistry | - |
| crisitem.author.dept | Department of Oenology and Chemistry | - |
| crisitem.author.orcid | 0000-0002-4153-1065 | - |
| crisitem.author.orcid | 0000-0002-8108-4810 | - |
| crisitem.author.orcid | 0000-0002-6070-0936 | - |
| crisitem.author.parentorg | Faculty of Textiles and Polygraphy | - |
| crisitem.author.parentorg | Faculty of Food Technology | - |
| crisitem.author.parentorg | Faculty of Food Technology | - |
| crisitem.project.grantno | 20.80009.5107.09. | - |
| Appears in Collections: | Journal Articles | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JES-2-2021_173-184.pdf | 611.41 kB | Adobe PDF | View/Open |
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