Ensuring the Stability of White Grape Wines Taste Characteristics With Use of Products Based on Polyvinylpolypyrrolidone

News of the National Academy of Sciences of the Republic of Kazakhstan, Series of Geology and Technical Sciences - Kazakhstan
doi 10.32014/2019.2518-170x.52
Full Text
Abstract

Available in full text

Date
Authors
Publisher

National Academy of Sciences of the Republic of Kazakshtan

Related search

To the Question About the Use of Preparations Based on Polyvinilpolypyrrolidone (Pvp) for Treatment White Grape Wines

2019English

The Taste of Pesticides in Wines

Food & Nutrition Journal
2017English

Metabolomics-Based Authentication of Wines According to Grape Variety

Czech Journal of Food Sciences
Food Science
2019English

Keeping Quality of White Wine With Polyvinylpolypyrrolidone (PVPP).

journal of the japanese society for cold preservation of food
1996English

Evaluation of Wines Rating Based on Sensory Characteristics Using Neural Networks

International Journal of Biotechnology for Wellness Industries
2016English

Effects of Red Grape, Wild Grape and Black Raspberry Wines on Ground Pork During Refrigerated Storage

Acta Alimentaria
Food Science
2014English

On "White Apples and the Taste of Stone"

The Iowa Review
2007English

PVC Closures in Natural Grape Wines

Kvasny Prumysl
1958English

White Wines Countering the Metabolic Syndrome

Russian Open Medical Journal
Medicine
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy