THE DETERMINATION OF OXIDATION BEHAVIOR OF WHITE WINES PRODUCED FROM LOCAL AND EUROPEAN GRAPE VARIETIES USING SPECTROPHOTOMETRIC METHOD

THE DETERMINATION OF OXIDATION BEHAVIOR OF WHITE WINES PRODUCED FROM LOCAL AND EUROPEAN GRAPE VARIETIES USING SPECTROPHOTOMETRIC METHOD

The article deals with the oxidation processes ofexperimental wines produced from indigenous grape varieties Legenda, Vioricaand European grapes Chardonnay, Sauvignon. The browning processes in wine are corelated with oxidation of hydroxycinnamates (hydroxycinnamic acids and their...

Full description

Bibliographic Details
Main Authors: Iurie Scutaru, Anatol Balanuta, Dan Zgardan
Format: Article
Language:English
Published: Technical University of Moldova 2018-12-01
Series:Journal of Engineering Science (Chişinău)
Subjects:
antioxidant capacity
crocin oxidative bleaching
flavonoids
hydroxycinnamates
phenolic compounds
POM-test
wine oxidation
Online Access:https://jes.utm.md/wp-content/uploads/sites/20/2019/03/JES-2018-4_82-93.pdf

Internet

https://jes.utm.md/wp-content/uploads/sites/20/2019/03/JES-2018-4_82-93.pdf

Similar Items