INFLUENCE OF DIFFERENT TECHNOLOGICAL PROCESSES ON THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES AT THE PRODUCTION OF DRY RED WINE FROM THE CABERNET SAUVIGNON VARIETY
This research was focused on the influence of different fermentation-maceration processes for the optimization of the extraction of anthocyanins, tannins and biologically active substances from grapes of the Cabernet Sauvignon variety and their impact on the quality during dry red wine production. I...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of Sciences of Moldova
2021-01-01
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| Series: | Akademos: Revista de Ştiinţă, Inovare, Cultură şi Artă |
| Subjects: | |
| Online Access: | http://akademos.asm.md/files/63-67_38.pdf |