dc.contributor.author | SOLDATENCO, Olga | |
dc.contributor.author | TARAN, Nicolae | |
dc.contributor.author | ADAJUC, Victoria | |
dc.date.accessioned | 2025-04-30T07:27:01Z | |
dc.date.available | 2025-04-30T07:27:01Z | |
dc.date.issued | 2024 | |
dc.identifier.citation | SOLDATENCO, Olga; Nicolae TARAN and Victoria ADAJUC. Study on the capacity of yeast strains to form sulfur compounds during the fermentation process. In: Modern Technologies in the Food Industry-2024: proceedings of the International Conference Modern Technologies in the Food Industry-2024, MTFI-2024, Chişinău, 17-18 October 2024. Chişinău: Tehnica-UTM, 2024, p. 118. ISBN 978-9975-64-472-3. | en_US |
dc.identifier.isbn | 978-9975-64-472-3 | |
dc.identifier.uri | https://repository.utm.md/handle/5014/31106 | |
dc.description.abstract | The determination of sulfur compounds in wines fulfills multiple objectives with scientific and practical relevance in the wine industry. This process serves as an essential tool for controlling and ensuring the organoleptic quality of wine, monitoring yeast activity, preventing olfactory defects, and guaranteeing compliance with rigorous production standards. Sulfur compounds, including thiols and sulfides, have an extremely low perception threshold, with the ability to substantially influence the organoleptic quality of wine even at minimal concentrations. Their low perception threshold highlights the high sensitivity of tasters to these compounds, requiring careful and precise analysis. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Technical University of Moldova | en_US |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
dc.subject | aroma | en_US |
dc.subject | organoleptic quality | en_US |
dc.subject | olfactory defects | en_US |
dc.subject | yeast activity | en_US |
dc.title | Study on the capacity of yeast strains to form sulfur compounds during the fermentation process | en_US |
dc.type | Article | en_US |
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