THE INFLUENCE OF DISTILLATION METHODS ON THE FLAVOR PROFILE AND QUALITY INDICES OF WINE BRANDIES

Autor:	BALANUȚA, Anatol, COVACI, Ecaterina, SCLIFOS, Aliona
Jazyk:	angličtina
Rok vydání:	2021
Předmět:	aroma compounds distillation methods grape varieties physico-chemical indices wine distillates Engineering (General). Civil engineering (General) TA1-2040 Electronic computers. Computer science QA75.5-76.95
Zdroj:	Journal of Engineering Science (Chişinău), Vol 28, Iss 2, Pp 173-184 (2021)
Druh dokumentu:	article
ISSN:	2587-3474 2587-3482
DOI:	10.52326/jes.utm.2021.28(2).15
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:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/55a8fc446844495b8e8338d75686d945 Zobrazit plný text záznamu View record in DOAJ