INFLUENCE OF DIFFERENT TECHNOLOGICAL PROCESSES ON THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES AT THE PRODUCTION OF DRY RED WINE FROM THE CABERNET SAUVIGNON VARIETY

This research was focused on the influence of different fermentation-maceration processes for the optimization of the extraction of anthocyanins, tannins and biologically active substances from grapes of the Cabernet Sauvignon variety and their impact on the quality during dry red wine production. I...

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Main Authors:	Nicolae TARAN, Boris MORARI, Olga SOLDATENCO
Format:	Article
Language:	English
Published:	Academy of Sciences of Moldova 2021-01-01
Series:	Akademos: Revista de Ştiinţă, Inovare, Cultură şi Artă
Subjects:	anthocyanins biologically active substances (bas) fermentation-maceration proanthocyanidins red wines thermomaceration
Online Access:	http://akademos.asm.md/files/63-67_38.pdf

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spelling	doaj-7c13c24db2bb4291b8d46d596ca912152021-08-12T07:02:22ZengAcademy of Sciences of MoldovaAkademos: Revista de Ştiinţă, Inovare, Cultură şi Artă1857-04612021-01-01Nr. 1 60636710.52673/18570461.21.1-60.08INFLUENCE OF DIFFERENT TECHNOLOGICAL PROCESSES ON THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES AT THE PRODUCTION OF DRY RED WINE FROM THE CABERNET SAUVIGNON VARIETYNicolae TARAN0https://orcid.org/0000-0003-1683-0378Boris MORARI1https://orcid.org/0000-0002-1583-7474Olga SOLDATENCO2https://orcid.org/0000-0001-7443-0757Institutul Știinţifico-Practic de Horticultură și Tehnologii AlimentareInstitutul Știinţifico-Practic de Horticultură și Tehnologii AlimentareInstitutul Știinţifico-Practic de Horticultură și Tehnologii AlimentareThis research was focused on the influence of different fermentation-maceration processes for the optimization of the extraction of anthocyanins, tannins and biologically active substances from grapes of the Cabernet Sauvignon variety and their impact on the quality during dry red wine production. It was determined that increasing the duration of the fermentation-maceration process and extracting 20 % of the juice from the must allow the production of dry red wines with high proanthocyanidin content.http://akademos.asm.md/files/63-67_38.pdfanthocyaninsbiologically active substances (bas)fermentation-macerationproanthocyanidinsred winesthermomaceration
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Nicolae TARAN Boris MORARI Olga SOLDATENCO
spellingShingle	Nicolae TARAN Boris MORARI Olga SOLDATENCO INFLUENCE OF DIFFERENT TECHNOLOGICAL PROCESSES ON THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES AT THE PRODUCTION OF DRY RED WINE FROM THE CABERNET SAUVIGNON VARIETY Akademos: Revista de Ştiinţă, Inovare, Cultură şi Artă anthocyanins biologically active substances (bas) fermentation-maceration proanthocyanidins red wines thermomaceration
author_facet	Nicolae TARAN Boris MORARI Olga SOLDATENCO
author_sort	Nicolae TARAN
title	INFLUENCE OF DIFFERENT TECHNOLOGICAL PROCESSES ON THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES AT THE PRODUCTION OF DRY RED WINE FROM THE CABERNET SAUVIGNON VARIETY
title_short	INFLUENCE OF DIFFERENT TECHNOLOGICAL PROCESSES ON THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES AT THE PRODUCTION OF DRY RED WINE FROM THE CABERNET SAUVIGNON VARIETY
title_full	INFLUENCE OF DIFFERENT TECHNOLOGICAL PROCESSES ON THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES AT THE PRODUCTION OF DRY RED WINE FROM THE CABERNET SAUVIGNON VARIETY
title_fullStr	INFLUENCE OF DIFFERENT TECHNOLOGICAL PROCESSES ON THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES AT THE PRODUCTION OF DRY RED WINE FROM THE CABERNET SAUVIGNON VARIETY
title_full_unstemmed	INFLUENCE OF DIFFERENT TECHNOLOGICAL PROCESSES ON THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES AT THE PRODUCTION OF DRY RED WINE FROM THE CABERNET SAUVIGNON VARIETY
title_sort	influence of different technological processes on the content of biologically active substances at the production of dry red wine from the cabernet sauvignon variety
publisher	Academy of Sciences of Moldova
series	Akademos: Revista de Ştiinţă, Inovare, Cultură şi Artă
issn	1857-0461
publishDate	2021-01-01
description	This research was focused on the influence of different fermentation-maceration processes for the optimization of the extraction of anthocyanins, tannins and biologically active substances from grapes of the Cabernet Sauvignon variety and their impact on the quality during dry red wine production. It was determined that increasing the duration of the fermentation-maceration process and extracting 20 % of the juice from the must allow the production of dry red wines with high proanthocyanidin content.
topic	anthocyanins biologically active substances (bas) fermentation-maceration proanthocyanidins red wines thermomaceration
url	http://akademos.asm.md/files/63-67_38.pdf
work_keys_str_mv	AT nicolaetaran influenceofdifferenttechnologicalprocessesonthecontentofbiologicallyactivesubstancesattheproductionofdryredwinefromthecabernetsauvignonvariety AT borismorari influenceofdifferenttechnologicalprocessesonthecontentofbiologicallyactivesubstancesattheproductionofdryredwinefromthecabernetsauvignonvariety AT olgasoldatenco influenceofdifferenttechnologicalprocessesonthecontentofbiologicallyactivesubstancesattheproductionofdryredwinefromthecabernetsauvignonvariety
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INFLUENCE OF DIFFERENT TECHNOLOGICAL PROCESSES ON THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES AT THE PRODUCTION OF DRY RED WINE FROM THE CABERNET SAUVIGNON VARIETY

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