The Influence of Amino Acids on the Alcoholic Fermentation of Grape Must
References
- Chichua, D., Kiknavelidze, Z. Winemaking, Publishing House „Saunje”.
- Gustav Stager, B. P. (2011). Wine taste and aroma. Industrial Microbiology and Biotechnology.
- Navari, K. Langlad, P. Oenology, Lavoisier, Paris, 2004.
- Shatirishvili Sh. Oenology, Tbilisi, 2005.
- The OIV Compendium of International Methods of Analysis of Wines and Musts (2 vol.), 2021.
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
Related subjects:
© 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.