Open AccessCorrelation of Wine’s Main Components’ Concentration with the Density of Model Aqueous Solutions and Wine Samples
Author(s) -
Alexandra Evangelou,
Kechagia Despoina,
Evangelos Beris,
Panagiotis Tataridis,
Chatzilazarou Archontoula,
Shehadeh Fadi,
Shehadeh Adnan
Publication year - 2022
Publication title -
journal of food engineering and technology
Language(s) - English
Resource type - Journals
ISSN - 2051-7734
DOI - 10.32732/jfet.2022.11.1.36
Subject(s) - wine , tartaric acid , chemistry , winemaking , aqueous solution , wine color , ethanol , glycerol , ethanol fermentation , chromatography , fermentation in winemaking , mouthfeel , white wine , fermentation , distillation , food science , citric acid , organic chemistry , raw material
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