Open AccessFORMATION OF THE AROMA OF FRUIT AND BERRY WINE MATERIALS
Author(s) -
А.Ю. Токар
Publication year - 2022
Publication title -
vìsnik umansʹkogo nacìonalʹnogo unìversitetu sadìvnictva
Language(s) - English
Resource type - Journals
eISSN - 2310-0478
pISSN - 2310-046X
DOI - 10.31395/2310-0478-2022-1-96-101
Subject(s) - aroma , wine , isoamyl acetate , chemistry , aroma of wine , pear , ethyl butyrate , food science , flavor , isoamyl alcohol , linalool , ethyl hexanoate , berry , wine fault , brewing , botany , organic chemistry , fermentation , alcohol , yeast in winemaking , yeast , biology , essential oil , biochemistry , saccharomyces cerevisiae