DEVELOPING A TECHNOLOGY OF LOCAL WINES WITH THE ENHANCED AROMATIC PROFILE

DEVELOPING A TECHNOLOGY OF LOCAL WINES WITH THE ENHANCED AROMATIC PROFILE

Different methods of enhancing the aromatic profile of wines are researched throughout the world. One of them consists in adding unsaturated fatty acids to must as the yeast feeding. This work considers how the aromatic profile of dry white table wine made from the local grape variety Aromatny is in...

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Bibliographic Details
Main Authors: A. Bezusov, I. Kalmykova, M. Bilko, T. Melikh, V Shcherbina
Format: Article
Language:English
Published: Odesa National University of Technology 2020-06-01
Series:Harčova Nauka ì Tehnologìâ
Subjects:
local wines
unsaturated fatty acids
aromatic profile
odour activity value
oenotourism
Online Access:https://journals.onaft.edu.ua/index.php/foodtech/article/view/1713

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