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Acta Horticulturae et Regiotecturae
Volume 19 (2016): Issue s1 (December 2016)
Open Access
Effect of Some Oenological Practices Applied Before the Alcoholic Fermentation on the Chemical Composition and Sensory Characteristics of White Wines
Tatyana Yoncheva
Tatyana Yoncheva
,
Vanyo Haygarov
Vanyo Haygarov
,
Dimitar Dimitrov
Dimitar Dimitrov
and
Elka Kóňová
Elka Kóňová
| Feb 07, 2017
Acta Horticulturae et Regiotecturae
Volume 19 (2016): Issue s1 (December 2016)
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Published Online:
Feb 07, 2017
Page range:
30 - 34
DOI:
https://doi.org/10.1515/ahr-2016-0020
Keywords
grapes
,
wine
,
maceration
,
aromatic enzyme
,
chemical composition
,
aromatic components
,
organoleptic profile
© 2016 Tatyana Yoncheva et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Tatyana Yoncheva
Institute of Viticulture and Enology, Pleven, Bulgaria
Vanyo Haygarov
Institute of Viticulture and Enology, Pleven, Bulgaria
Dimitar Dimitrov
Institute of Viticulture and Enology, Pleven, Bulgaria
Elka Kóňová
Slovak University of Agriculture, Nitra, Slovakia