StatusThe thesis was presented on the 24 December, 2015
Approved by NCAA on the 25 February, 2016
Abstract– 0.52 Mb / in romanian
– 0.61 Mb / in english
ThesisCZU 663.252: 663.253
16.00 Mb /
The thesis consists of introduction, four chapters, conclusions and recommendations, bibliography with 194 references, 9 anexes, 111 pages of basic content, 32 tables, 27 figures. The results were presented in 12 scientific publications.
Specialty: 253.03 - Technology of alcoholic and non-alcoholic beverages.
Purpose and objectives of research. The main purpose of the thesis consists in perfection of technology for correction of alcoholic content in dry white and red wines using vacuum distillation method. Objectives of research: elaboration of optimal technological regimes for correction of alcoholic content in wines using vacuum distillation method; study the influence of ethanol removal process on physical and chemical composition, organoleptic properties and on volatile complex of obtained wines; study the influence of ethanol removal process on stability of white and red wines;
Scientific novelty and originality of the thesis consisits in scientific substantiation of the method for amelioration of the quality of white and red dry wines by alcoholic content correction using vacuum distillation method. Scientific substantination is based on the results of theoretical and experimental investigations, which denotes the stability of volatile complex, variation of physical-chemical stability of wine composition as well as amelioration of the sensory properties of wines with corrected alcoholic content. Scientific novelty is confirmed by favourable decision of patent issuance “Method for obtaining of natural wines” (AGEPI, Nr: 8266 from 17.11.2015).
Theoretical significance and practicality applied value. On the base of the complex study regarding the methods of production and improvement of the quality of wines obtained by correction of alcoholic content, technological schemes for production of wines with corrected alcoholic content, parameters of the technological process for production of natural white and red wines with corrected alcoholic content was elaborated.
Scientific challenge solved within the thesis consists in elaboration and argumentation of the correlation between parameters of technological process of dealcoholization and alcoholic concentration in the final product with corrected alcoholic content. Correlation determined is expressed by regression equations for white and red wines.
Implementation of scientific results. On the base of obtained scientific results was tested and
implemented, in production conditions at the winery “Nectar S” LTD experimental batches of
white and red wines with corrected alcoholic content was obtained in the volume of 2000 dal
according to the elaborated technology.