THE INFLUENCE OF YEASTS ON THE CONTENT OF ORGANIC ACIDS IN THE WINES FROM THE GRAPE SELECTION OF THE NSC “IVIV NAMED AFTER V.E.TAIROVA»
DOI:
https://doi.org/10.30890/2567-5273.2019-07-02-040Keywords:
organic acids, grapes breeding NSC “IViV im. V.Ye.Tairova , red dry wine materials, yeast strainsAbstract
In this article, the qualitative composition and quantitative content of organic acids of grapes of varieties and forms of breeding of the NSC “IViV im. V.Ye.Tairova ”Odessa Pearls, Charivny, Agat Tairovsky, Otrada and Cabernet Sauvignon European varietie
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References
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