COMPLEX EVALUATION OF GRAPES FOR THE TERROIR WINES PRODUCTION

Autor: O. Tkachenko,, N. Kameneva, Е. Iukuridze, Т. Suhachenko,, O. Titlova

Publikováno v: Вісник Уманського національного університету садівництва, Vol 2, Pp 89-94 (2020)

The influence of changes in agro-climatic conditions of grape growing on the wines quality in the conditions of LLC “ITC Shabo” is studied in the paper. For the past two decades, scientists around the world have been concerned about the effects

Externí odkaz: https://doaj.org/article/7f230157914647bfaffd81420546aeb2

Дослідження ароматичного профілю червоних і білих вин шабського теруару

Publikováno v: Technology audit and production reserves; Том 2, № 4(28) (2016): Technologies of food, light and chemical industry; 4-11
Technology audit and production reserves; Том 2, № 4(28) (2016): Технології харчової, легкої та хімічної промисловості; 4-11
Technology audit and production reserves; Том 2, № 4(28) (2016): Технологии пищевой, легкой и химической промышленности; 4-11

The article presents the results of comprehensive research in the SARCO laboratory (France), which allowed establishing the list and the concentration of flavor compounds responsible for the high-quality, secondary and tertiary flavor of wines. Ratin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::2cb7002a162b486222cfd9a55a112faa
http://journals.uran.ua/tarp/article/view/62284