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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书目信息
页码
86-93
语言
格鲁吉亚语
类型
Journal Article; Journal
团体作者
Baghaturia N.
Begiashvili N.
Gabrichidze M.
2021-06-15
AGRIS AP
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