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Abstract

Wine as an alcoholic drink has been known since ancient time. Various technologies are used for producing high quality wine in different countries. Nowadays several methods of producing wine are spared. Scientists in many countries are working to develop and improve these methods. Scientists are indicating to beneficial characteristics of wine. There is lot of information about beneficial character of grape because of the large amount of biological active materials.

Keywords

Wine Phenolic compounds hard parts of grape Extractivity

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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite
Sandro Chalatashvili. (2022). The Influence of grape pip on the content of phenol compounds in the process of grape juice fermentation. Texas Journal of Engineering and Technology, 14, 98–99. Retrieved from https://zienjournals.com/index.php/tjet/article/view/2850

References

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