СибНСХБ

Вид поиска

Область поиска

Найдено в других БД

Формат представления найденных документов:
библиографическое описание	краткий	полный

Поисковый запрос: (<.>S=РОЛЬ ДВУОКИСИ СЕРЫ<.>)

Общее количество найденных документов : 1

РЖ ВИНИТИ 34 (BI13) 96.01-04Б3.66

Suzzi, G.
Role of sulphur dioxide and its minimization in winemaking [Text] / G. Suzzi, P. Romano // Alcologia. - 1995. - Vol. 7, N 1. - P47-56 . - ISSN 0394-9826
Перевод заглавия: Роль двуокиси серы и ее минимизация в процессе изготовления вина
Аннотация: In winemaking SO[2] perfoms several functions, but the principal roles are: inhibition and control of microorganisms and stabilization of chemical and biochemical components of wines. Sulphur dioxide is added to grape must and to wine at various stages during production to control the growth of undesired species of yeasts and spoilage species of bacteria. Sulphur dioxide allows wines to maintain their desirable sensory characteristics during production, transport and marketing. In recent years, nevertheless, the intake of SO[2] in foods and beverages has been linked to the development of adverse allergic reactions in some consumers. Health authorities now advocate minimization of the use of SO[2] and, as a consequence, interest has developed in reducing the concentration of SO[2] used in vinification. The problems involved in achieving this goal are complex because of the multiple functions that SO[2] serves during winemaking. Италия, Dipt Biol., Difesa e Biotecnol. Agr., Univ. della Basilicata, Potenza. Библ. 85

ГРНТИ	34.27.39

ВИНИТИ 341.27.39.11
Рубрики: ВИНОДЕЛИЕ
РОЛЬ ДВУОКИСИ СЕРЫ
МИНЕРАЛИЗАЦИЯ СЕРЫ
КАЧЕСТВО ВИНА

Доп.точки доступа:
Romano, P.

"Электронные каталоги и базы данных библиотек СО РАН"

© Международная Ассоциация пользователей и разработчиков электронных библиотек и новых информационных технологий
(Ассоциация ЭБНИТ)

rtvarBDview(" результаты поиска","20190607010228","4682442");

Вид поиска