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

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Open Access

|May 2025

References

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Gustav Stager, B. P. (2011). Wine taste and aroma. Industrial Microbiology and Biotechnology.
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The OIV Compendium of International Methods of Analysis of Wines and Musts (2 vol.), 2021.
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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

Published by: Valahia University of Targoviste

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

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© 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.