期刊名称：The USV Annals of Economics and Public Administration
印刷版ISSN：2344-3847
出版年度：2012
卷号：12
期号：2(16)
页码：43-49
语种：English
出版社：Editura Universitatii Ştefan cel Mare din Suceava
摘要：The food quality depends not only on raw materials, production process, personnel qualification etc. but also on preservation methods used to maintain initial level of physicochemical and sensory characteristics after the product is obtained. In order to emphasize the correlation between food quality and preservation methods, a study was conducted on white wine. The wine samples were storaged according to its period of validity on two different preservation conditions in which the air temperature was the only variable of preservation parameters. The study showed that both levels of preservation temperatures have influenced the wine quality, but in different proportions.
