Effect of hyperoxydation and treatment of the grape must on the phenolic composition and quality of the wines
1997
Bambaalov, V. (Vissh Selskostopanski Institut, Plovdiv (Bulgaria))
The effect of treatment of grape must from Riesling and Sauvignon blanc by hyperoxydation, PVPP, casein and gelatine on the phenolic composition of the wines, their sensory quality and resistance to browning has been investigated. It has been established that treatment of highly enriched in phenolics grape must was a necessary step and the best effect was obtained by PVPP or casein treatment.
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书目信息
页码
pp. 7-10
其它主题
Controle de qualite; Oxidacion; Clarificacion; Compuestos fenolicos; Mout de vin; Quality controls; Compose phenolique
语言
保加利亚语
注释
Summary (En)
3 tables; 9 ref.
翻译的标题
Vliyanie na khiperokislenieto i obrabotkata na presova m"st s bistriteli v"rkhu fenolniya s"stav i kachestvoto na vinata
类型
Summary
团体作者
Sdruzhenie na Proizvoditelite i T"rgovtsite na Vina, Sofia (Bulgaria). B"lgarski Lozarski S"yuz. S"yuz na Enolozite
1998-08-15
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