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RESEARCHES CONCERNING THE ENVIRONMENT CONDITIONS` INFLUENCE UPON THE QUALITY OF THE RED WINES


DABIJA ADRIANA, CIOBANU DOMNICA
UNIVERSITY OF BACĂU

Issue:

MOCM, Number 8

Section:

Issue No. 8 (2003)

Abstract:

The achieved experiments are part of a more complex research, which aim the determination of work methods able to estimate the degradation of red wines and its influence factors in the oxidation-reduction system achieved in the presence of H202. The determinations have shown that oxidation agents from the system, respective H202), experimentally coming to 3,8 mg/1, directly influence the environment acidity, situation in which the wine`s color has been depreciated.

Keywords:

oxidation-reduction system, degradation of red wines, environment factors.

Code [ID]:

MOCM200208V00S01A0012 [0001232]

DOI: