DYNAMICS OF MICROBIOLOGICAL AND OXIDATIVE STABILITY OF WHITE WINES DURING THE TECHNOLOGICAL PROCESS
Oxidation and the capacity for sufficient aging potential of white wines are constant problems for winemakers worldwide. The article analyses the correlation between the microbiological and oxidative stability of white wines and the main redox processes occurring in the technological stages of the w...
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2024-12-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202404&vol=4&aid=5683 |
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| author | NATALIA VLADEI VALERIA DAMASCHIN ECATERINA COVACI |
| author_facet | NATALIA VLADEI VALERIA DAMASCHIN ECATERINA COVACI |
| author_sort | NATALIA VLADEI |
| collection | DOAJ |
| description | Oxidation and the capacity for sufficient aging potential of white wines are constant problems for winemakers worldwide. The article analyses the correlation between the microbiological and oxidative stability of white wines and the main redox processes occurring in the technological stages of the wines. In micro-winery TUM conditions, parallel and spontaneous development of several redox processes and their impact on the quality, microbiological and oxidative stability of white wines were examined. As a result, the developed technological scheme has managed to provide a solution that is effective in properly controlling the oxidation process and preserving the white wine quality. |
| format | Article |
| id | doaj-art-720fdd4ce9ba4450aafdae77dbcd0715 |
| institution | Kabale University |
| issn | 1582-540X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-720fdd4ce9ba4450aafdae77dbcd07152025-01-10T10:09:55ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X2024-12-01254365375DYNAMICS OF MICROBIOLOGICAL AND OXIDATIVE STABILITY OF WHITE WINES DURING THE TECHNOLOGICAL PROCESSNATALIA VLADEI0 VALERIA DAMASCHIN1ECATERINA COVACI2Technical University of Moldova, Faculty of Food Technology/ Oenology and Chemistry Department, MD-2045, Chisinau, Republic of MoldovaTechnical University of Moldova, Faculty of Food Technology/ Oenology and Chemistry Department, MD-2045, Chisinau, Republic of MoldovaTechnical University of Moldova, Faculty of Food Technology/ Oenology and Chemistry Department, MD-2045, Chisinau, Republic of MoldovaOxidation and the capacity for sufficient aging potential of white wines are constant problems for winemakers worldwide. The article analyses the correlation between the microbiological and oxidative stability of white wines and the main redox processes occurring in the technological stages of the wines. In micro-winery TUM conditions, parallel and spontaneous development of several redox processes and their impact on the quality, microbiological and oxidative stability of white wines were examined. As a result, the developed technological scheme has managed to provide a solution that is effective in properly controlling the oxidation process and preserving the white wine quality.https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202404&vol=4&aid=5683iron and copper ionsoxygenqualityredox processeswhite wines |
| spellingShingle | NATALIA VLADEI VALERIA DAMASCHIN ECATERINA COVACI DYNAMICS OF MICROBIOLOGICAL AND OXIDATIVE STABILITY OF WHITE WINES DURING THE TECHNOLOGICAL PROCESS Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry iron and copper ions oxygen quality redox processes white wines |
| title | DYNAMICS OF MICROBIOLOGICAL AND OXIDATIVE STABILITY OF WHITE WINES DURING THE TECHNOLOGICAL PROCESS |
| title_full | DYNAMICS OF MICROBIOLOGICAL AND OXIDATIVE STABILITY OF WHITE WINES DURING THE TECHNOLOGICAL PROCESS |
| title_fullStr | DYNAMICS OF MICROBIOLOGICAL AND OXIDATIVE STABILITY OF WHITE WINES DURING THE TECHNOLOGICAL PROCESS |
| title_full_unstemmed | DYNAMICS OF MICROBIOLOGICAL AND OXIDATIVE STABILITY OF WHITE WINES DURING THE TECHNOLOGICAL PROCESS |
| title_short | DYNAMICS OF MICROBIOLOGICAL AND OXIDATIVE STABILITY OF WHITE WINES DURING THE TECHNOLOGICAL PROCESS |
| title_sort | dynamics of microbiological and oxidative stability of white wines during the technological process |
| topic | iron and copper ions oxygen quality redox processes white wines |
| url | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202404&vol=4&aid=5683 |
| work_keys_str_mv | AT nataliavladei dynamicsofmicrobiologicalandoxidativestabilityofwhitewinesduringthetechnologicalprocess AT valeriadamaschin dynamicsofmicrobiologicalandoxidativestabilityofwhitewinesduringthetechnologicalprocess AT ecaterinacovaci dynamicsofmicrobiologicalandoxidativestabilityofwhitewinesduringthetechnologicalprocess |