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Improve the Quality of Scientific Bases of Alcohol and Soft Drinks

By Begiashvili, Nana

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Book Id: WPLBN0003841836
Format Type: PDF eBook :
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Reproduction Date: 2015

Title: Improve the Quality of Scientific Bases of Alcohol and Soft Drinks  
Author: Begiashvili, Nana
Language: Georgian
Subject: Georgian, Food Industry, Chemical Engineering
Collections: National Library of Georgia
Publication Date:
Publisher: Library of Georgia


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Begiashvili, N. (2006). Improve the Quality of Scientific Bases of Alcohol and Soft Drinks. Retrieved from

Table of Contents
TOC: Introduction; 1. Review of the Literature; 1.1. Grape Juice, Red Wine, Natural Food Aromas and Fruit Quality Factors Review Kenkrovanta Wines; 2. the Experimental Part; 2.1. the Objects and Methods; Chapter I; 2.2 Clean Grape Juice Making Rational Technology; 2.2.1. Grape Juice Chemical Composition of the Impact of Pollution; 2.2.2. Grape Seed and Grape Juice From the Toxic Substances From the Surface Removal Methods; 2.2.3. Recommendations For Implementation of Research Results To Production; Chapter Ii; 2.3. Georgian Red Wine Production Technology To Improve Product Quality Improvement; 2.3.1. Red Wines and the Quality of the Enzyme Preparations To Study the influence of thermal Treatment; 2.3.2. the Red Wines of the Physico-Chemical Characteristics of the Study; 2.3.3. the Aging Process of Red Wines; 2.3.4. Accelerated Aging Process of Red Wines Vinified in Large Capacity; 2.3.5. Red Wines Hot Molding influence on the Quality of the Product; 2.3.6. Recommendations For Improving the Quality of Red Wines; Chapter Iii; 2.4. Flavored Alcoholic and Non-Alcoholic Beverages With Natural Flavorings Making Rational Technology Research; 2.4.1. Tarragon Essential Oil Chemical Composition of the Examination; 2.4.2. Tarragon Aromatic Oils From Raw Materials of Making Rational Technology Research; 2.4.3. Citrus Fruits Unconventional, their Juice and the Processing of Natural Aromatic Residue Examination Purposes; 2.4.4. Extracts From the Bark of Citrus Essential Oil Making Technology and Research. Citrus Essential Oils Honor; 2.4.5. Used Flowers Fruits of Lemon Flavoring Composition and Properties of their Use; Chapter Iv; 2.5. Fruits and Wine Kenkrovanta Naturalobis Examination of Criteria; 2.5.1. Fortified Fruit-Berry, Fermented and Fermented Juices Fortified-Making; 2.5.2. Kenkrovanta Fortified Fruit, Fermented and Fermented Juices Fortified-Examination of the Chemical Composition; 2.5.3. Kenkrovanta Fortified Fruit, Fermented and Fermented Juices Fortified Naturalobis-Rate Physical and Chemical indicators; the Main Conclusions; References; Annexes.


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