STUDY ON THE SYNERGISTIC EFFECT OF FOOD PRESERVATIVES AND NATURAL INHIBITORS PRESENT IN WINES AND GRAPE JUICES AGAINST THE MICROORGANISMS INVOLVED IN THE WINEMAKING PROCESS
DIRECTOR of the PROJECT
ALLOCATED VALUE (USD)
ANTOCE OANA - ARINA
67000
Description of the project: "THE STUDY OF THE SYNERGISTIC EFFECT OF THE PRESERVATIVES AND NATURAL INHIBITORS OF WINE WAS PERFORMED BY USING A NEW TECHNIQUE - THE ISOTHERMAL CALORIMETRY. THE CALORIMETRY IS AN EFFICIENT METHOD FOR THE DETERMINATION OF THE QUANTITATIVE GROWTH PARAMETERS OF MICROORGANISMS: THE GROWTH RATE, 50% INHIBITORY CONCENTRATION AND MIC. THE METHOD IS SUITABLE FOR THE EVALUATION OF COMBINED INHIBITORS AND DETECTS THE SYNERGISTIC EFFECTS. ETHANOL AND FATTY ACIDS (C6, C8 AND C10) WERE STUDIED AS INHIBITORS NATURALLY CONTAINED IN WINE AND POTASIUM SORBATE AS WINE PRESERVATIVE. "
Contacts: E-mail:antoce@pcnet.ro Web page: - Phone: +40212243646
The complete information about goals, team, partners, resourses and specific results of the project is available only for the Romanian version.
