INFLUENCE OF MACERATION DURATION ON VIORICA WINES QUALITY
The subject of the research refers to experimental wines obtained from local selection grape variety Viorica, which were macerated for 4, 8 or 12 hours at 10, 15 and 20 oC. The maceration duration had a positive influence on the general characteristics of the studied wines. The analysis of terpenic...
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| Format: | Article |
| Language: | English |
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Technical University of Moldova
2020-03-01
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| Series: | Journal of Engineering Science (Chişinău) |
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| Online Access: | https://jes.utm.md/wp-content/uploads/sites/20/2020/03/JES-2020-1_99-106.pdf |