Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/91774
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): Rimkutė, Vidmantė
Contributor(s): Černiauskienė, Judita
Title: Obuolių vyno, pagaminto su skirtingomis uogomis, kokybė
Other Title: Quality of apple wine which produced from different berries
Is part of: Jaunasis mokslininkas 2018 [elektroninis išteklius] : studentų mokslinės konferencijos pranešimų rinkinys, 2018 m. balandžio 19 d. / Aleksandro Stulginskio universitetas. Agronomijos fakultetas. Akademija, 2018
Extent: p. 116-119
Date: 2018
Abstract: Wine is an alcoholic beverage usually made from different varieties of grapes. Fruit wines have traditionally been popular between wine makers in areas with cool climates. Wine, which produced from various berries and fruits made, usually have an exceptional taste and smell. Natural fruit and / or berry wine is a fruit and / or berry wine, in which ethyl alcohol is produced exclusively by fermentation. The main objective was to evaluate the quality of produced apple wines with different berries. Wine can be dry, semi-dry, semi-sweet, sweet and dessert, it depends on the amount of sugar in wine (Rules of wine description, production, presentation of fruit and berry wine, fruit and berry wine drinks and cocktails, regulations, 2011). Variants of research: I - apple wine with rowan; II - apple wine with cranberries; III - apple wine with actinidias; IV - wine of apple fruit without berries (control variant). The standardized methods have been determined the chemical composition of wines: the soluble solids content (%) by the refractometric method (refractometric method for the determination of the soluble residue in fruit and vegetable products, 2014); pH is set to pH - meter; alcoholic strength (by volume %) of a capillary alcohol counter; the color of the wine was evaluated by the Hunter Lab Miniscan XE spectrophotometer using the CIE system (Hunter and Harold 1987), where the L * value represents brightness (black when L * = 0 and white when L * = 100), a * describes the intensity of red color (a *> 0) or green (a * 0) or blue (b * <0). The quality of wine parameters was compared to the Minister of Agriculture, who approved 2001 May 25th Order No 171 "Rules for the description, production and presentation of fruit and berry wine, fruit and berry wine drinks and cocktails"
Internet: http://af.asu.lt/wp-content/uploads/sites/3/2018/04/AF-straipsniu-rinkinys-2018_taisyt.pdf
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

Files in This Item:
marc.xml7.22 kBXMLView/Open

MARC21 XML metadata

Show full item record
Export via OAI-PMH Interface in XML Formats
Export to Other Non-XML Formats


CORE Recommender

Page view(s)

44
checked on Jan 6, 2020

Download(s)

8
checked on Jan 6, 2020

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.