Technological operations influence on the composition of cations in type port liqueur wines from the Platovsky grape variety
Автор: Kalmykova E.N., Kalmykova N.N., Gaponova T.V.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Пищевые технологии
Статья в выпуске: 9, 2023 года.
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The purpose of the study is to establish the influence of grape processing technology, as well as the heat treatment process of wine materials on the cationic composition of liqueur wines such as port made from the Platovsky grape variety.
Grape variety, grapes of interspecific origin, liqueur wines, port wine, alkali metal cations
Короткий адрес: https://sciup.org/140302939
IDR: 140302939 | DOI: 10.36718/1819-4036-2023-9-177-181
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