The change of volatile flavor in table wines depending on various factors.
2019
There was established that the qualitative composition of volatile aromatic substances does not depend on the grape variety and the technology of its processing, the wine aging process. The main changes are noted in terms of the quantitative content of the same-name components in the complex of volatile flavor of wine. Tab. 2, Fig. 2, Ref. 11.
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Este registro bibliográfico ha sido proporcionado por Georgian Research Institute for Scientific Technical Information