Palkovics, András and Hóman, Zoltán (2020) Comparison of Sour Cherry Wine Making Methods in the Aspect of Variety Choice. GRADUS, 7 (2). pp. 97-102. ISSN 2064-8014
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Official URL: https://doi.org/10.47833/2020.2.AGR.018
Abstract
In this experiment, I tried several of the winemaking methods already used in practice and examined which of the best ones could be used in large-scale technology. The aim of this paper is to describe the methods of making sour wine and the composition of the residual sugars in each recipe and the dangers of their presence.
| Item Type: | Article |
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| Uncontrolled Keywords: | black sour cherry; cherry wine making; residual sugar |
| Subjects: | S Agriculture / mezőgazdaság > S1 Agriculture (General) / mezőgazdaság általában |
| Depositing User: | Zoltán Subecz |
| Date Deposited: | 14 Jul 2020 09:41 |
| Last Modified: | 05 May 2021 11:57 |
| URI: | http://real.mtak.hu/id/eprint/111344 |
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