THE INFLUENCE OF DISTILLATION METHODS ON THE FLAVOR PROFILE AND QUALITY INDICES OF WINE BRANDIES
| Autor: | Anatol Balanuţa, Ecaterina Covaci, Aliona Sclifos |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Wine
aroma compounds media_common.quotation_subject QA75.5-76.95 Pulp and paper industry Engineering (General). Civil engineering (General) law.invention grape varieties law distillation methods Electronic computers. Computer science physico-chemical indices wine distillates Quality (business) TA1-2040 Distillation Flavor Mathematics media_common |
| Zdroj: | Journal of Engineering Science (Chişinău), Vol 28, Iss 2, Pp 173-184 (2021) |
| ISSN: | 2587-3482 2587-3474 |
| Popis: | The article examines the geographical area delimited for the production of the Divine and the specific characteristics and physical-geographical conditions of the Călărași vineyard through the prism of different methods of distillation and production of wine distillates. Technological regimes for distilling wine raw materials and organoleptic and physico-chemical indices such as: alcohol content, optical density, pH, aldehyde content, higher alcohol content and volatile acid content are scientifically argued. The quality indicators were determined for both wines and distillates obtained at the 'Charente' batch plant and the 'VAND-M-0' plant. The impact of the distillation method on the quality and production process of the wine distillate is evaluated. |
| Databáze: | OpenAIRE |
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