Modificările proprietăţilor antioxidante ale vinurilor roşii sub influenţa tratărilor termice

  • G. MUSTEAŢĂ Universitatea Tehnică a Moldovei
  • Vasilina POPOV Universitatea Tehnică a Moldovei
  • Sorina URSU Universitatea Tehnică a Moldovei
  • Tatiana COSTEŢCHI Universitatea Tehnică a Moldovei

Abstract

This article presents the results of experiments on modifying the values of oxidation-reduction potential of phenolic compounds and chromatic indices in the red wines Cabernet -Sauvignon and Merlot produced in different wine-making regions of Moldova: Cahul, Leova (South zone) and Talmaza (South – East zone). These experiments allowed to highlight the role of cultivating zone and thermic treatment on the values of redox potentials directly influenced by the pedo-climatic conditions.


Key words: Monomer anthocyanins, Oxidation-reduction potential, Redwine, Thermic treatments, Total phenols.


 

References

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3. Ţîrdea, C. Chimia şi analiza vinului. Iaşi, 2007.
4. http://www.bucher-inertys.com/web/upload_fich/effect_of_different_oxygen_levels.pdf
Published
2017-05-24
How to Cite
MUSTEAŢĂ, G. et al. Modificările proprietăţilor antioxidante ale vinurilor roşii sub influenţa tratărilor termice. Stiinta agricola, [S.l.], n. 1, p. 18-22, may 2017. ISSN 2587-3202. Available at: <https://sa.uasm.md/index.php?journal=sa&page=article&op=view&path%5B%5D=278>. Date accessed: 28 feb. 2021.
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