Name
Strukova Vera Evgenjevna
Scholastic degree
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Academic rank
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Honorary rank
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Organization, job position
Kuban State Technological University
Web site url
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Articles count: 1
The influence of technology on the fortification composition of biologically active substances of wine and the Cahors beverage type has been examined. We have also established and explained the dependence of the content of phenolic compounds, including carboxylic acids from the ways of alcoholization.
A way of fortification, contributing to the enrichment of wines and beverages such as Cahors with biologically active substances has been shown