Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/90937
Type of publication: Straipsnis nerecenzuojamoje Lietuvos konferencijos medžiagoje / Article in non-peer-reviewed Lithuanian conference proceedings (P2c)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Butkutė, Vaida
Contributor(s): Kulaitienė, Jurgita
Title: Lietuvoje gaminamo sauso juodųjų serbentų vyno kokybės tyrimas
Other Title: Quality analysis of dry wine from black currant produced in Lithuania
Is part of: Jaunasis mokslininkas 2017: studentų mokslinės konferencijos pranešimų rinkinys / Aleksandro Stulginskio universitetas. Agronomijos fakultetas. Akademija,, 2017
Extent: p. 88-90
Date: 2017
Abstract: The main objective was to determine natural black currant wine chemical composition and quality. Wine was used for analysis produced by Lithuania winemakers association members. Standardized methods has been established wine chemical composition in accordance with standard LST 1969:2015/P:2015.Wine and other fermented beverages. Routine methods of analysis. The wine was found: • common acid content by titration; • ethyl alcohol concentration; • total extract content. Ethyl alcohol content concentration differed little difference, exceeded only by 0.1–0,2 procent. Natural dry wines titratable (common) acid, malic acid counted the results matched set. The 6.34 g/dm3 to regulate content may vary from 5 to 8 g/dm3. Acidity (pH) in the wine set 3.21. Set total extract content results are also in line with the norms. The results were 54 g/dm3 and regulated content – not less than 13 g/dm3. The results showed that Lithuania produced dry natural black currant wine not meets the requirements of the law
Internet: https://hdl.handle.net/20.500.12259/90937
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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