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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

Annals of "Valahia" University of Târgovişte. Agriculture
Volume 17 (2025): Issue 1 (April 2025)
By: Tamar Kvelashvili,  Mariam Khositashvili,  Marika Mikiashvili,  Olani Gotsiridze and  Gaga Buishvili  
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
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Language: English
Page range: 1 - 2
Published on: May 15, 2025
Published by: Valahia University of Targoviste
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
amino acid,
alcoholic fermentation,
higher alcohols,
gas chromatography
Related subjects:
Architecture and design,
Landscape architecture,
Gardens, landscapes,
Life sciences,
Biotechnology,
Plant science,
Ecology

© 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.

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