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

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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Bibliographic Details
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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