Influence of Various Technological Factors on the Composition of Anthocyanins in Black Currant Wine Production
Anthocyanins obtained from raw fruit have valuable biological and antioxidant properties, hence the relevance of any research aimed at the development of technological solutions for their maximum preservation in wine. The present research features the changes in qualitative and quantitative composit...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2018-07-01
|
| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/50/8.pdf |