EFFECT OF MACERATION REGIME ON PHENOLIC COMPOUND QUANTITY AND COLOR QUALITY OF MADRASA WINE SAMPLES

Along with the well-known "Madrasa" natural wine, the kagor "Shamakhi" is made from the autochthonous red Madrasa grape variety native to the Mountainous Shirvan region of Azerbaijan. The type of wine produced depends on the processing characteristics of this variety, specificall...

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Bibliographic Details

Published in:	Harčova Nauka ì Tehnologìâ
Main Authors:	H. Fataliyev, A. Malikov, Y. Lazgiyev, E. Haydarov, S. Agayeva, K. Baloghlanova, Sh. Fataliyeva, N. Mammadova
Format:	Article
Language:	English
Published:	Odesa National University of Technology 2023-12-01
Subjects:	juice mash wine maceration filtering phenolic compounds
Online Access:	https://journals.ontu.edu.ua/index.php/foodtech/article/view/2784