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The Influence of Amino Acids on the Alcoholic Fermentation of Grape Must Cover

The Influence of Amino Acids on the Alcoholic Fermentation of Grape Must

Open Access
|May 2025

Authors

Tamar Kvelashvili

tamari.kvelashvili@ciu.edu.ge

Caucasus International University, 73, Chargali Street, Tbilisi, Georgia

Mariam Khositashvili

marina_khositashvili@yahoo.com

Caucasus International University, 73, Chargali Street, Tbilisi, Georgia

Marika Mikiashvili

marika.mikiashvili@ciu.edu.ge

Caucasus International University, 73, Chargali Street, Tbilisi, Georgia

Olani Gotsiridze

olan.gotsiridze@ciu.edu.ge

Caucasus International University, 73, Chargali Street, Tbilisi, Georgia

Gaga Buishvili

gaga.buishvili@tesau.edu.ge

Iakob Gogebashvili Telavi State University, 1, University Street, Telavi, Georgia
DOI: https://doi.org/10.2478/agr-2025-0001 | Journal eISSN: 2537-3137 | Journal ISSN: 2065-2720
Language: English
Page range: 1 - 2
Published on: May 15, 2025
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 2025 Tamar Kvelashvili, Mariam Khositashvili, Marika Mikiashvili, Olani Gotsiridze, Gaga Buishvili, published by Valahia University of Targoviste
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.