Study of the influence of fermentation conditions on the content of aroma-forming substances in young red wines | Gnetko | New Technologies

New Technologies
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ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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Gnetko L.V., Udychak M.M., Kobleva M.M., Siyukhova B.B. Study of the influence of fermentation conditions on the content of aroma-forming substances in young red wines. New Technologies. 2022;18(4):51-59. (In Russ.) https://doi.org/10.47370/2072-0920-2022-18-4-51-59

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ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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About the Authors

L. V. Gnetko
FSBEI HE «Maikop State Technological University»
Russian Federation

Lyudmila V. Gnetko, an associate professor of the Department of Technology, Machinery and Equipment for Food Production

191 Pervomayskaya str., Maikop, 385000

tel.: +7 (8772) 57 12 84

M. M. Udychak
FSBEI HE «Maikop State Technological University»
Russian Federation

Maya M. Udychak, an associate professor of the Department of Technology, Machinery and Equipment for Food Production

tel.: +7 (8772) 57 12 84

M. M. Kobleva
FSBEI HE «Maikop State Technological University»
Russian Federation

Mira M. Kobleva, a senior lecturer of the Department of Technology, Machinery and Equipment for Food Production

191 Pervomayskaya str., Maikop, 385000el.: +7 (8772) 57 12 84

B. B. Siyukhova
FSBEI HE «Maikop State Technological University»
Russian Federation

Bella B. Siyukhova, a senior lecturer of the Department of Technology, Machines and Equipment for Food Production

191 Pervomayskaya str., Maikop, 385000

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