CHANGES IN THE CONTENT OF AMINO ACIDS AND ALDEHYDES DURING THE THERMAL TREATMENT OF VINOMATERIALS FOR LIQUEUR WINES
One of the main factors in the process of typing (port wine) wines is heat treatment, which is accompanied by the reaction of melanoidin formation. The study and understanding of these processes facilitates the possibility of regulating the reaction towards the formation of characteristic compounds...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-08-01
|
| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/96 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|