An approach to the regulation of organoleptic parameters of sparkling wine by the introduction of expedition liqueur
V.I. Taranenko,
I.V. Oseledtseva,
V.E. Strukova
Abstract:The results of investigation of the influence of expedition liqueur on the formation and regulation of organoleptic indicators of ready-made sparkling rose wine are presented. A close correlation dependence between the change in the chemical composition of ready-made sparkling wine and its main tasting characteristics after dosage has been established. Sparkling wine is a multicomponent water-alcohol system, the quality of which depends on the chemical composition, as in the process of redox reactions sensory-… Show more
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