Influence of sulphur dioxide and dimethyl dicarbonate on white wines quality

Călin, Ioana; Cotea, Valeriu V.; Luchian, Camelia-Elena; Colibaba, Lucia-Cintia; Zamfir, Cătălin-Ioan; Scutarașu, Elena-Cristina; Cimpoi, Vlăduț-Ion

dc.contributor.author	Călin, Ioana
dc.contributor.author	Cotea, Valeriu V.
dc.contributor.author	Luchian, Camelia-Elena
dc.contributor.author	Colibaba, Lucia-Cintia
dc.contributor.author	Zamfir, Cătălin-Ioan
dc.contributor.author	Scutarașu, Elena-Cristina
dc.contributor.author	Cimpoi, Vlăduț-Ion
dc.date.accessioned	2021-06-30T06:23:01Z
dc.date.available	2021-06-30T06:23:01Z
dc.date.issued	2019
dc.identifier.citation	Călin Ioana, V. V. Cotea, Camelia Elena Luchian, Lucia Cintia Colibaba, C. I. Zamfir, Elena Cristina Scutărașu, V. I. Cimpoi. 2019. "Influence of sulphur dioxide and dimethyl dicarbonate on white wines quality". Lucrări Știinţifice USAMV – Iași Seria Horticultură, 62(1): 127-132.
dc.identifier.uri	https://repository.iuls.ro/xmlui/handle/20.500.12811/1456
dc.description.abstract	Beinga complex system in continuousevolution, wine needs different stabilization and conditioning treatments.Sulphur dioxide and dimethyl dicarbonate areone of the most used in winemaking because they havean important role in wine protection and stabilization.For this study, nine wine variants were obtained from a blend of FeteascăRegală and Muscat Ottonelvarieties. All samples were treated with6 % SO2solution anddimethyl dicarbonateliquid solution, in various concentrations. Theaim of this experimentwas to follow the evolution ofphysical-chemical and chromatic parametersof wines, depending on treatments used and the analyzes period. The analyzes were repeated and compared atthree months difference.Both treatments, SO2and dimethyl dicarbonateshowed significant influence on the physical-chemical and chromatic characteristics of wines, dependingon added substances concentration and the analysis periods, representing a good alternative for modern winemaking	en_US
dc.language.iso	en	en_US
dc.publisher	“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași	en_US
dc.subject	wine stabilization	en_US
dc.subject	dimethyl dicarbonate	en_US
dc.subject	sulphur dioxide	en_US
dc.subject	physical-chemical parameters	en_US
dc.subject	color parameters	en_US
dc.subject	stabilizarea vinurilor	en_US
dc.subject	dimetildicarbonat	en_US
dc.subject	dioxid de sulf	en_US
dc.subject	parametri fizico-chimici	en_US
dc.subject	parametri cromatici	en_US
dc.title	Influence of sulphur dioxide and dimethyl dicarbonate on white wines quality	en_US
dc.title.alternative	Influenţa dioxidului de sulf şi a dimetil dicarbonatului asupra calităţii vinurilor albe	en_US
dc.type	Article	en_US
dc.author.affiliation	I. Călin, V. V. Cotea, C. E. Luchian, L. C. Colibaba, E. C. Scutărașu, V. I. Cimpoi, University of Agricultural Sciences and Veterinary Medicine fromIasi, Romania
dc.author.affiliation	C. I. Zamfir, Romanian Academy, Iasi branch, Romania
dc.publicationName	Lucrări Știinţifice USAMV – Iași Seria Horticultură
dc.volume	62
dc.issue	1
dc.publicationDate	2019
dc.startingPage	127
dc.endingPage	132
dc.identifier.eissn	2069-8275