Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Review Article Volume 7 Issue 8

Innovations in Production of Red Grape Liqueur Wines

Razuvaev V*, Yakuba Yu, Sarkisov V and Lepeshkina S

Federal State Budgetary Scientific Institution, North Caucasian, Federal Research Center of Horticulture, Viticulture, Wine-making, The Russian Federation, Krasnodar, Russia

*Corresponding Author: Razuvaev V, Federal State Budgetary Scientific Institution, North Caucasian, Federal Research Center of Horticulture, Viticulture, Wine-making, The Russian Federation, Krasnodar, Russia.

Received: May 05, 2023; Published: July 18, 2023


Orientation of use of new hybrid variety of the grapes possessing complex stability to illnesses and depredators have enough general character which is not providing selection of processing methods and the equipment. Application of the developed universal module allows to solve this problem particulate. The key quality parameters for experimental wines were methanol content, ethanol and higher alcohol content, total esters, acetic aldehyde content, furfural, organic acid content, total phenolic compounds, anthocyanins, which were measured. Thanks to modern chromatographic methods of the analysis qualitative and quantitative composition of volatile aromatic and nonvolatile components of wines liqueur type, received from hybrid variety of grapes is studied.’.

Keywords:Grape; Chromatography; Electrophoresis; Acid; Alcohol; Volatile Component


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Citation: Razuvaev V., et al. “Innovations in Production of Red Grape Liqueur Wines".Acta Scientific Nutritional Health 7.8 (2023): 63-67.


Copyright: © 2023 Razuvaev V., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.316

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