2011 - Europe Direct Iasi
2011 - Europe Direct Iasi
2011 - Europe Direct Iasi
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EUROINVENT <strong>2011</strong><br />
The process, according to the invention, includes treatment<br />
of the wine with β-glucosidase activity in a dose of 40-200<br />
mg/dm3 at a temperature of 24-30°C, mixing, ageing during<br />
5-20 days and withdrawal from the sediment.<br />
The invention is implemented in the section of<br />
Microoenologie of the IŞPHTA, Republic of Moldova.<br />
3.24.<br />
Process for fabrication of sparkling wine with advanced<br />
Title EN<br />
properties of foaming<br />
Authors Taran N., Soldatenco E., Ponomariova I.<br />
Research and Practical Institute for Horticulture and<br />
Institution<br />
Food Technologies<br />
Patent no. MD3842 / 2008<br />
The invention refers to the wine-making industry, particulary<br />
to a process for producing sparkling wine with increased<br />
foamy properties.<br />
The process, according to the invention, includes blending of<br />
the treated wine stocks, addition of succinic acid in a dose of<br />
Description 0.25-1.00 g/dm3 and/or amino acid: tryptophane and/or<br />
methionine, each in a dose of 0.01-0.10 g/dm3, agitation,<br />
preparation of the fermenting mixture and secondary<br />
fermentation in bottles or in hermetic metalic reservoirs.<br />
The invention is implemented in the S.A. „Cricova”, city<br />
Cricova of the Republic of Moldova<br />
3.25.<br />
Title EN Process For Obtaining Distillate For Strong Spirits<br />
Authors P. Parasca, Stîţiuc M., E. Rusu, A. Gurin<br />
Institution<br />
Research and Practical Institute for Horticulture and<br />
Food Technologies<br />
Patent no. Patent 3056MD, 2006<br />
SOLUTION: To obtain strong drink of high quality it is<br />
Description<br />
proposed to obtain distillate by fractional distillation of the<br />
raw material obtained by homogenization of grain candied<br />
mass with a mixture of pressed grape juice and diffusion<br />
Class 3<br />
57