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Acta Universitatis Cibiniensis. Series E: Food Technology

The Journal of „Lucian Blaga“ University of Sibiu

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2344-150X
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Content Variation of Iron and Copper in Wine Obtained from Wine Vineyards Recas

Otto Ketney
  • Corresponding author
  • University “Lucian Blaga” of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, 7-9 Ion Raţiu street, 550012 Sibiu, Romania. Phone: 0040/269/211338. Fax: 0040269212558
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/ Ecaterina Lengyel
  • “Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection , Sibiu, Romania
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/ Ovidiu Tita
  • “Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection , Sibiu, Romania
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/ Anca Țifrea
  • “Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection , Sibiu, Romania
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Published Online: 2013-07-30 | DOI: https://doi.org/10.2478/aucft-2013-0004

Abstract

Wine grapes are brought to the center in baskets, plastic containers, wooden bene, or more modern like metal bene. From picking and transport can be transmitted to grapes, the iron or copper from all equipment on metal and after will be transmitted also to wines produced. It must therefore control of how was made the insulation of protective metal bene to avoid contact the metal with grapes. The aim of this work involves evaluating the content of iron and copper in wines and vineyards of Recas. The results indicated that the values determined by methods Photocolorimeters were within normal limits and revealed that the level of iron and copper in samples analyzed were not influenced by the process or storage conditions.

Keywords : Iron; Copper; wine

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About the article

Published Online: 2013-07-30

Published in Print: 2013-06-01


Citation Information: Acta Universitatis Cibiniensis. Series E: Food Technology, Volume 17, Issue 1, Pages 39–45, ISSN (Print) 2344-150X, DOI: https://doi.org/10.2478/aucft-2013-0004.

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