The Influence of grape pip on the content of phenol compounds in the process of grape juice fermentation

dc.contributor.author	Sandro Chalatashvili
dc.date.accessioned	2026-01-01T10:46:52Z
dc.date.issued	2022-11-28
dc.description.abstract	Wine as an alcoholic drink has been known since ancient time. Various technologies are used for producing high quality wine in different countries. Nowadays several methods of producing wine are spared. Scientists in many countries are working to develop and improve these methods. Scientists are indicating to beneficial characteristics of wine. There is lot of information about beneficial character of grape because of the large amount of biological active materials.
dc.format	application/pdf
dc.identifier.uri	https://zienjournals.com/index.php/tjet/article/view/2850
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/60675
dc.language.iso	eng
dc.publisher	Zien Journals
dc.relation	https://zienjournals.com/index.php/tjet/article/view/2850/2384
dc.rights	https://creativecommons.org/licenses/by-nc/4.0
dc.source	Texas Journal of Engineering and Technology; Vol. 14 (2022): TJET; 98-99
dc.source	2770-4491
dc.subject	Wine
dc.subject	Phenolic compounds
dc.subject	hard parts of grape
dc.subject	Extractivity
dc.title	The Influence of grape pip on the content of phenol compounds in the process of grape juice fermentation
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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