Conținutul unor substanțe biologic active în vinurile albe şi roşii seci în funcție de diferiți factori tehnologici la prelucrarea strugurilor
Year: 2024
Type: article
Abstract: The content of several biologically active substances (BAS) in dry white and red wines from different varieties and areas of the Republic of Moldova was studied using the high-pressure liquid chromatography (HPLC) method. The influence of grapes ripening degree and variety on the content of biologically active substances was established. The technological process of long-term maceration-fermentation contributes to the increase in the BAS content in white wines. In dry red wines the BAS content is influenced significantly by grape growing area. The HPLC method OIV-MA-AS315-11 was used for quantitative determination, the calculation was performed using the external calibration method with internal standards.
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
OpenAlex ID: W4407080263