Study of the influence of fermentation conditions on the content of aroma-forming substances in young red wines
One of the main requirements for young wines is preservation the qualities of the grapes, including the bright varietal aroma characteristic of essential oils concentrated in the grape skins. At the same time, in the formation of the aroma of wine, substances synthesized by the enzyme systems of yea...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2023-02-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/621 |