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The effects of different must fermentation parameters on colour and organoleptical properties of red wines | Farklı mayşe fermantasyon parametrelerinin kırmızı şarabın renk ve organoleptik özelliklerine etkileri

2008

Şener, H., Ege University, Faculty of Engineering, İzmir (Turkey). Div. of Food Engineering

AGROVOC Keywords
acidez acidity alcohol content analyse organoleptique anthocyane anthocyanins antocianinas aromatic compounds ash content carbohydrate content chemical composition color colour composition chimique contenido de carbohidratos contenido de ceniza contenido de materia seca contenido proteico couleur dry matter content fermentation flavonoides flavonoids grapes organoleptic analysis ph phenolic content protein content raisin temperatura temperature teneur en alcool teneur en cendres teneur en glucides turkey turquie uva vinification winemaking
Bibliographic information
Publisher
Ege University, Graduate School of Natural and Applied Sciences
Pagination
191 p.
Other Subjects
Teneur en pha©nols; Flavonoa¯de; Composa© aromatique; Teneur en matia¨re sa¨che; Turqua­a; Contenido alcoha³lico; Acidita©; Composicia³n quimica; Fermentacia³n; Anailisis organola©ptico; Vinificacia³n; Contenido fena³lico; Tempa©rature; Compuestos aromaiticos; Teneur en prota©ines
Language
Turkish
Note
Summaries (En, Tr)
16 tables
45 fig.
ref.
Thesis (MSc in Food Engineering)
Type
Summary; Thesis
Corporate Author
Ege University, Graduate School of Natural and Applied Sciences, İzmir (Turkey)
2012-08-15
AGRIS AP
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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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