ANALYSIS OF THE EFFECT OF THERMALLY PROCESSED OAK ON VINOMATERIALS MADE FROM LOCAL GRAPE VARIETIES OF SMALL COMBS

dc.contributor.author	Ismatova Sh.N
dc.contributor.author	Yuldasheva Sh.J
dc.contributor.author	Sultonova O.I
dc.date.accessioned	2025-12-29T12:11:44Z
dc.date.issued	2024-07-14
dc.description.abstract	The article investigated the coining of oak combs in the process of maturation of red wines from various grape varieties grown in the Bukhara region, such as Saperavi, Kaberne, Hindogni, Tavkveri. Various thermally processed tshep of oak wine has been analyzed for its effect on physicochemical indicators, taste, smell, color.
dc.format	application/pdf
dc.identifier.uri	https://westerneuropeanstudies.com/index.php/1/article/view/1311
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/18309
dc.language.iso	eng
dc.publisher	Western European Studies
dc.relation	https://westerneuropeanstudies.com/index.php/1/article/view/1311/884
dc.rights	Copyright (c) 2024 Western European Journal of Modern Experiments and Scientific Methods
dc.rights	https://creativecommons.org/licenses/by-nc/4.0
dc.source	Western European Journal of Modern Experiments and Scientific Methods; Vol. 2 No. 7 (2024): WEJMESM; 63-66
dc.source	2942-1896
dc.subject	oak combs
dc.subject	red wines
dc.subject	local grape varieties
dc.title	ANALYSIS OF THE EFFECT OF THERMALLY PROCESSED OAK ON VINOMATERIALS MADE FROM LOCAL GRAPE VARIETIES OF SMALL COMBS
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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