期刊名称：Akademos: Revista de Ştiinţă, Inovare, Cultură şi Artă
印刷版ISSN：1857-0461
出版年度：2014
卷号：34
期号：3
出版社：Academy of Sciences of Moldova
摘要：The paper reviews the theoretical andanalytical principle of innovative technology of productionand storage of grape juice aci-difi ed and sulfured.Technology enables long-term storage of grapejuice, sufured to sulphur dioxide concentrations up to200-300 mg/dm3 and acidifi ed to pH values below2.8, under normal circumstances, the wine-makingenterprises. The use of such grape juice in the productionof wines with a residual sugar helps reducetheir costs and improve their quality
关键词：storage of grape juice; sulfi ting; acidifi;cation; active acidity; sulphur dioxide molecular
