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.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
98-104
Язык
грузинский
Тип
Journal Article; Journal
Корпоративный автор/ Групповой автор
Baghaturia N.
Loladze M.
2021-05-15
AGRIS AP
Поставщик данных
If you notice any incorrect information relating to this record, please contact us at [email protected] [email protected]