Influence of glutathione on chemical composition and quality of the Pošip wine
The aim of this study was to determine the impact of glutathione addition before and during primary processing on the basic physicochemical parameters and sensory properties of Pošip wine. The following measurement results were compared between the control sample, the glutathione treatment of fresh...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zadružna Štampa d.d.
2022-10-01
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| Series: | Glasnik Zaštite Bilja |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/clanak/417533 |