Investigation of the influence of fermentation conditions on the content of biologically active substances of the phenolic complex in young red wines
The article presents data on the study of the influence of fermentation conditions on the content of biologically active substances of the phenolic complex in young red wines.Red wines, due to the high content of phenolic substances in them, have P-vitamin activity, antiglycemic, antihepatoxic and a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2023-05-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/641 |