Login
Register
Reset Password
Publish & Distribute
Publishing Solutions
Distribution Solutions
Subjects
Architecture and Design
Arts
Business and Economics
Chemistry
Classical and Ancient Near Eastern Studies
Computer Sciences
Cultural Studies
Engineering
General Interest
Geosciences
History
Industrial Chemistry
Jewish Studies
Law
Library and Information Science, Book Studies
Life Sciences
Linguistics and Semiotics
Literary Studies
Materials Sciences
Mathematics
Medicine
Music
Pharmacy
Philosophy
Physics
Social Sciences
Sports and Recreation
Theology and Religion
Publications
Journals
Books
Proceedings
Publishers
Blog
Contact
Search
EUR
USD
GBP
English
English
Deutsch
Polski
Español
Français
Italiano
Cart
Home
Journals
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)
About this article
Previous Article
Next Article
Abstract
References
Authors
Articles in this Issue
Preview
PDF
Cite
Share
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.