Dynamics of tanning matters (tannins) in the process of alcoholic fermentation of must on pulp.

Dynamics of tanning matters (tannins) in the process of alcoholic fermentation of must on pulp.

2015

Changes in the content of tannins in the process of alcoholic fermentation of grape must during processing of red grapes (Saperavi, Cabernet Sauvignon) were studied. The influence of technological factors on the physical-chemical and organoleptic characteristics of wine materials and wine was established.

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AGROVOC Keywords

alcoholic beverages alcoholic fermentation fruit pulps grapes tannins technology winemaking

Bibliographic information

Published in

ISSN 0130-7061

Pagination

86-93

Language

Georgian

Type

Journal Article; Journal

Corporate Author

Baghaturia N.

Begiashvili N.

Gabrichidze M.

In AGRIS since: 2021-06-15

Format: AGRIS AP

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This bibliographic record has been provided by Georgian Research Institute for Scientific Technical Information

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https://files.techinformi.ge/$/fQx6z

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Dynamics of tanning matters (tannins) in the process of alcoholic fermentation of must on pulp.

2015

AGROVOC Keywords

Bibliographic information