Multidimensional analysis of the interaction of volatile compounds and amino acids in the formation of sensory properties of natural wine.

Khalafyan, Alexan; Temerdashev, Zaual; Abakumov, Aleksey; Yakuba, Yuri; Sheludko, Olga; Kaunova, Anastasia

Khalafyan, Alexan; Temerdashev, Zaual; Abakumov, Aleksey; Yakuba, Yuri; Sheludko, Olga; Kaunova, Anastasia.

Afiliación

Khalafyan A; Kuban State University, 149 Stavropol'skaya St., Krasnodar, 350040 Russia.
Temerdashev Z; Kuban State University, 149 Stavropol'skaya St., Krasnodar, 350040 Russia.
Abakumov A; Kuban State University, 149 Stavropol'skaya St., Krasnodar, 350040 Russia.
Yakuba Y; North Caucasian Federal Research Center of Horticulture, Viticulture, Winemaking, 39, 40-let Pobedy St., Krasnodar, 350901, Russia.
Sheludko O; North Caucasian Federal Research Center of Horticulture, Viticulture, Winemaking, 39, 40-let Pobedy St., Krasnodar, 350901, Russia.
Kaunova A; Kuban State University, 149 Stavropol'skaya St., Krasnodar, 350040 Russia.

Heliyon ; 9(1): e12814, 2023 Jan.

Article en En | MEDLINE | ID: mdl-36691522

Palabras clave

Correlation relationships; Data analysis; Tasting assessment; Wine quality

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Heliyon Año: 2023 Tipo del documento: Article Pais de publicación: Reino Unido

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