Effect of Maceration Regime on Phenolic Compound Quantity and Color Quality of Madrasa Wine Samples
H. Fataliyev,
A. Malikov,
Y. Lazgiyev
et al.
Abstract:Along with the well-known "Madrasa" natural wine, the kagor "Shamakhi" is made from the autochthonous red Madrasa grape variety native to the Mountainous Shirvan region of Azerbaijan. The type of wine produced depends on the processing characteristics of this variety, specifically, the mode of maceration of the solid parts of the grape with juice. In this regard, the study of the influence of the maceration period of the mash on the color quality of the wine and the amount of phenolic compounds is relevant and… Show more
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