Institute of Food Science, Egerfood Regional Knowledge Center, Eszterhazy Karoly University, Eger, Hungary
Institute of Food Science, Egerfood Regional Knowledge Center, Eszterhazy Karoly University, Eger, Hungary
Eger Crown Winehouse Ltd., Kerecsend, Hungary
Institute of Food Science, Egerfood Regional Knowledge Center, Eszterhazy Karoly University, Eger, Hungary
Copyright © 2014 Cs. Csutorás, O. Hudák, K. Rácz, L. Rácz et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Csutorás, C. , Hudák, O. , Rácz, K. and Rácz, L. (2014) Technological Experiments for the Enhancement of Glycerol Content in High Quality Wines.
Journal of Agricultural Chemistry and Environment,
3, 48-52. doi:
10.4236/jacen.2014.32B008.