Production of gooseberry wine
2006
Pogorzelski, E. | Kobus, M.,Politechnika Lodzka, Lodz, (Poland). Inst. Technologii Fermentacji i Mikrobiologii
The various methods of the gooseberry musts producing and gooseberry wine maturation were compared in the paper. The influence of these methods on the chemical composition and taste features of the semi-sweet and sweet wines was defined. In composition especially the polyphenols are considered. Wines made of musts after thermal overworking and pectinolysis contained less of the polyphenols than wines obtained after fermentation in the mash
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