Formation of aromatic substances in table apple wine materials depending on storage length of fruit



DOI: http://dx.doi.org/10.31548/dopovidi2016.06.019

V. Voytsekhivskiy, A. Tokar, I. Smetanska

Анотація


The research results of changes that happen with aromatic substances (of terpene alcohols) in apple wine material depending on storage length of fruit are submitted. The research found that for getting qualitative table wine materials is reasonable to storage fruit Rubinove Duky sort in the storehouses without artificial cooling no longer than 10 days.


Ключові слова


fruit, apple-tree, wine materials, terpenoids, storing, quality

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