THE THEORETICAL AND ANALYTICAL PRINCIPLE OF INNOVATIVE TECHNOLOGY OF PRODUCTION AND STORAGE OF GRAPE JUICE ACI-DIFIED AND SULFURED

The paper reviews the theoretical and analytical principle of innovative technology of production and storage of grape juice aci-difi ed and sulfured. Technology enables long-term storage of grape juice, sufured to sulphur dioxide concentrations up to 200-300 mg/dm3 and acidifi ed to pH values below...

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Autores principales:	Ion PRIDA, Antonina IALOVAIA, Alla KRAJEVSKAIA, Rodica STURZA, Boris GAINA
Formato:	article
Lenguaje:	EN RO RU
Publicado:	Academy of Sciences of Moldova 2014
Materias:	storage of grape juice sulfi ting acidifi cation active acidity sulphur dioxide molecular Arts in general NX1-820 Science Q
Acceso en línea:	https://doaj.org/article/abfbdd19797f4dd489b9abcc5d8598c6
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spelling	oai:doaj.org-article:abfbdd19797f4dd489b9abcc5d8598c62021-11-03T18:15:47ZTHE THEORETICAL AND ANALYTICAL PRINCIPLE OF INNOVATIVE TECHNOLOGY OF PRODUCTION AND STORAGE OF GRAPE JUICE ACI-DIFIED AND SULFURED1857-0461https://doaj.org/article/abfbdd19797f4dd489b9abcc5d8598c62014-10-01T00:00:00Zhttp://www.akademos.asm.md/files/Bazele%20teoretice%20si%20analitice%20de%20fabricare%20si%20pastrare%20a%20mustului%20de%20struguri%20sulfitat%20acidifiat.pdfhttps://doaj.org/toc/1857-0461The paper reviews the theoretical and analytical principle of innovative technology of production and storage of grape juice aci-difi ed and sulfured. Technology enables long-term storage of grape juice, sufured to sulphur dioxide concentrations up to 200-300 mg/dm3 and acidifi ed to pH values below 2.8, under normal circumstances, the wine-making enterprises. The use of such grape juice in the production of wines with a residual sugar helps reduce their costs and improve their quality.Ion PRIDAAntonina IALOVAIAAlla KRAJEVSKAIARodica STURZABoris GAINAAcademy of Sciences of Moldovaarticlestorage of grape juicesulfi tingacidifi cationactive aciditysulphur dioxide molecularArts in generalNX1-820ScienceQENRORUAkademos: Revista de Ştiinţă, Inovare, Cultură şi Artă, Vol Nr. 3, Iss 34, Pp 86-92 (2014)
institution	DOAJ
collection	DOAJ
language	EN RO RU
topic	storage of grape juice sulfi ting acidifi cation active acidity sulphur dioxide molecular Arts in general NX1-820 Science Q
spellingShingle	storage of grape juice sulfi ting acidifi cation active acidity sulphur dioxide molecular Arts in general NX1-820 Science Q Ion PRIDA Antonina IALOVAIA Alla KRAJEVSKAIA Rodica STURZA Boris GAINA THE THEORETICAL AND ANALYTICAL PRINCIPLE OF INNOVATIVE TECHNOLOGY OF PRODUCTION AND STORAGE OF GRAPE JUICE ACI-DIFIED AND SULFURED
description	The paper reviews the theoretical and analytical principle of innovative technology of production and storage of grape juice aci-difi ed and sulfured. Technology enables long-term storage of grape juice, sufured to sulphur dioxide concentrations up to 200-300 mg/dm3 and acidifi ed to pH values below 2.8, under normal circumstances, the wine-making enterprises. The use of such grape juice in the production of wines with a residual sugar helps reduce their costs and improve their quality.
format	article
author	Ion PRIDA Antonina IALOVAIA Alla KRAJEVSKAIA Rodica STURZA Boris GAINA
author_facet	Ion PRIDA Antonina IALOVAIA Alla KRAJEVSKAIA Rodica STURZA Boris GAINA
author_sort	Ion PRIDA
title	THE THEORETICAL AND ANALYTICAL PRINCIPLE OF INNOVATIVE TECHNOLOGY OF PRODUCTION AND STORAGE OF GRAPE JUICE ACI-DIFIED AND SULFURED
title_short	THE THEORETICAL AND ANALYTICAL PRINCIPLE OF INNOVATIVE TECHNOLOGY OF PRODUCTION AND STORAGE OF GRAPE JUICE ACI-DIFIED AND SULFURED
title_full	THE THEORETICAL AND ANALYTICAL PRINCIPLE OF INNOVATIVE TECHNOLOGY OF PRODUCTION AND STORAGE OF GRAPE JUICE ACI-DIFIED AND SULFURED
title_fullStr	THE THEORETICAL AND ANALYTICAL PRINCIPLE OF INNOVATIVE TECHNOLOGY OF PRODUCTION AND STORAGE OF GRAPE JUICE ACI-DIFIED AND SULFURED
title_full_unstemmed	THE THEORETICAL AND ANALYTICAL PRINCIPLE OF INNOVATIVE TECHNOLOGY OF PRODUCTION AND STORAGE OF GRAPE JUICE ACI-DIFIED AND SULFURED
title_sort	theoretical and analytical principle of innovative technology of production and storage of grape juice aci-dified and sulfured
publisher	Academy of Sciences of Moldova
publishDate	2014
url	https://doaj.org/article/abfbdd19797f4dd489b9abcc5d8598c6
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THE THEORETICAL AND ANALYTICAL PRINCIPLE OF INNOVATIVE TECHNOLOGY OF PRODUCTION AND STORAGE OF GRAPE JUICE ACI-DIFIED AND SULFURED

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