Journal of Agricultural Chemistry and Environment

Vol.3 No.2BB(2014), Paper ID 45589, 5 pages

DOI:10.4236/jacen.2014.32B008

 

Technological Experiments for the Enhancement of Glycerol Content in High Quality Wines

 

Cs. Csutorás, O. Hudák, K. Rácz, L. Rácz

 

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.

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