Effect of enzyme preparations on the aroma-forming components of red table wines-Reference-Cited by-同舟云学术

Effect of enzyme preparations on the aroma-forming components of red table wines

Published:2020-07-05 Issue:2 Volume:10 Page:251-260
ISSN:2500-1558
Container-title:Proceedings of Universities. Applied Chemistry and Biotechnology
language:
Short-container-title:Izvestiâ vuzov. Prikladnaâ himiâ i biotehnologiâ

Author:

Ageeva N. M.¹,Tichonova A. N.¹,Biryukov A. P.²

Affiliation:

1. North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making

2. Kuban State Technological University, North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making

Publisher

Irkutsk National Research Technical University

Subject

General Medicine

Reference23 articles.

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2. Wang X-J, Bai J-G, Liang Y-X. Optimization of multienzyme production by two mixed strains in solid-state fermentation. Applied Microbiology and Biotechnology. 2006;73(3):533–540. https://doi.org/10.1007/s00253-006-0496-1

3. Ageyeva NM, Avanesyants RV. Influence of ferment preparations of new generation the wine biopolymer. Plodovodstvo i vinogradarstvo Yuga Rossii = Fruit growing and viticulture of South Russia. 2017;46:129–140. (In Russian)

4. Berger RG. Flavours and Fragrances. Chemistry, Bioprocessing and Sustainability. Berlin: Springer; 2006. 648 p.

5. Wijffels RH, Buitelaar RM, Bucke C, Tramper J. (eds.). Progress in Biotechnology. Vol. 11. Immobilized cells: basics and applications. Elsevier Science; 1996. 842 p.

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