2011 - Europe Direct Iasi

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