Using the microflora of grapes for the production of young sparkling wines
In order to meet the growing demand for ecological products, it is necessary to conduct research on the impact of technological methods of organic winemaking on the quality of finished products. The possibility of preparing high-quality young sparkling wines using wild microflora of Cabernet Sauvign...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2021-01-01
|
| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/61/e3sconf_abr2021_05015.pdf |