A5020988745- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Biochemical and biochemical processes
- Wine Industry and Tourism
- Food Industry and Aquatic Biology
- Tea Polyphenols and Effects
- Phytochemicals and Antioxidant Activities
- Botanical Research and Applications
- Higher Education Learning Practices
Technical University of Moldova
2020-2024
ORCID
2020
The collective monograph "Improving the quality and safety of food through biotechnology engineering" was produced within project code 20.80009.5107.09 State Program (2020-2023), Strategic Priority II "Sustainable agriculture, security safety". work is intended for specialists in industry, wine economic operators dealing with production processing horticultural raw materials, promotion marketing. Various aspects increasing biological value products by applying advanced technologies...
In this paper, the authors analyzed correlation between microbiological stability of white wines and content sulfur dioxide, which influences main redox processes that take place in technological stages wine. The consecutive, parallel spontaneous development several their impact on quality, crystalline were examined. reduction additive subtractive interventions, amounts adjuvants (sulphurous anhydride) is essential for production organic wines.
Due to food security issues associated use of animal proteins and the rising demand for non-animal-based fining agents, wine industry is becoming more interested in developing alternatives conventional protein fining. This study evaluated effects several agents on color phenolic content Rara Neagra red wine. Wines that were fined with from potatoes peas contrasted gelatin treated wines untreated control wines. Variations revealed plant had different capacities clarification interaction...