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Pink and Sparkling Wines Examination of Biologically Active Substances in the Manufacturing Process in Order to Improve Their Technology

By Ebelashvili, Nana

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Book Id: WPLBN0003841640
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Reproduction Date: 2015

Title: Pink and Sparkling Wines Examination of Biologically Active Substances in the Manufacturing Process in Order to Improve Their Technology  
Author: Ebelashvili, Nana
Volume:
Language: Georgian
Subject: Georgian, Biologically Active Substances Technology, Chemical Engineering
Collections: National Library of Georgia
Historic
Publication Date:
2006
Publisher: Library of Georgia

Citation

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Ebelashvili, N. (2006). Pink and Sparkling Wines Examination of Biologically Active Substances in the Manufacturing Process in Order to Improve Their Technology. Retrieved from http://www.nationalpubliclibrary.info/


Table of Contents
TOC: Introduction; Chapter I. Literature Review; I.1. Pink Wine Grape Varieties Used in the Production and Technological Methods; I.2. Chemical Composition; I.2.1. Phenolic Compounds; I.2.2. Organic Acids; I.2.3. Amino Acids; I.2.4. Volatile Aromatic Components; Results and Discussion the Experimental Part; Chapter Ii. the Objects and Methods; Chapter Iii. Phenolic Compounds and Blended With Winematerials Champagne and Champagne Attitude Survey Correlation Between Quality; Chapter Iv. Phenolic Compounds and Shavkapito Tavkveri From Various Techniques Made of Pink Table Dry Wines in Order To Develop their Rational Technology; Iv.1. Biologically Active Substances and Shavkapito Tavkveri Examination Table Made From Pink Varietal Dry Blended in; Iv.1.1. Organic Acids; Iv.1.2. Amino Acids; Iv.1.3. Phenolcarbon Acids, Penolaldehidebi, Catechines; Iv.1.4. Volatile Aromatic Components; Chapter V., Tanning and Coloring Materials in Technological Research of the Eastern Stock of Cultivars and their Newly Gamotsnekhil Tsitelqurdznian the Pulp; Chapter Vi. the Residual Red Wine Varieties of Raw Pulp Akhladgamotsnekhili Biologically Active Substances and Using Different Types of Pink Wine and Grape Must Misteli Technological Schemes; Vi.1 Table Wines; Vi.2. Winematerials Sparkling and Carbonated Wines; Vi.3. Dessert Wines; Vi.4. Likioruli Types of Wines; Vi.5. Biologically Active Substances Extractive Processes intensification of Research and Rational Manufacturing Technology of Pink Fortified Wines; Vi.5.1. Fortified Wines Pink Pulp Heat Treatment on Organic Acids; Vi.5.2. Heat Treatment on the Amino Acids in the Pulp Pink Fortified Wines; Vi.5.3. Heat Treatment on Pink Pulp Penolkarbonmzhaveb on Fortified Wines, the Penolaldehideb; Vi.5.4. Heat Treatment on Pink Pulp Fortified Wines Volatile Aromatic Components; Vi.6. Red Grape Varieties and Wine Must Akhladgamotsnekhili Pulp, Biologically Active Substances Using Pink Techno-Chemical Aspects of the Manufacturing Misteli; Chapter Vii. Biologically Active Substances Change the Pink Wines and Misteli Storage; Chapter Viii. the Main Results of Mathematical Processing; Chapter Ix. Economic Impact Report; Conclusions; Literature; Annex.

 

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