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Wine Chemical and Ecological Research

By Japaridze, Alexander

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Book Id: WPLBN0003841688
Format Type: PDF eBook :
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Reproduction Date: 2015

Title: Wine Chemical and Ecological Research  
Author: Japaridze, Alexander
Language: Georgian
Subject: Georgian, Chemical Ecology, Chemical Engineering
Collections: National Library of Georgia
Publication Date:
Publisher: Library of Georgia


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Japaridze, A. (2006). Wine Chemical and Ecological Research. Retrieved from

Table of Contents
TOC: Introduction; Chapter 1. Review of the Literature; 1.1. Phenolic Compounds, their Oxidation and Condensation; 1.2. Polyphenols interact With Proteins; 1.3. Copper Ions influence the Protein-Tannin interaction Process; 1.4.Etilen-of-Ditiokarbamatuli Fungicides, and Access Ways To Transform their Grapes and Its Processed Products; 1.5 Wine Defecation and Stabilization Methods; Chapter 2. the Experimental Part. the Objects and Methods; 2.1. Research Facilities; 2.2. Ethylene-Bis-Ditiokarbamatuli Fungicidal Preparations; 2.3. Ethylene-Bis-Ditiokarbamatebis Gaardakmnis Products; 2.4. Ethylene-Bis-Ditiokarbamatuli Fungicidal Preparations Net Effect of Yeast Culture (Ioc B 2000, Saccharomyces Vini, Var. Kahur. 42 and Saccaromyces Oviformis, Var. Giv. 50;) Produced By the Alcoholic Fermentation Process; 2.5. Ethylene-Bis-Ditiokarbamatuli Fungicidal Compounds into Spontaneous Fermentation Process; 2.6. Wine Redox Potential of the Solution and Its Impact on the Marked Change Aeration T-Ethylene-Bis-Ditiokarbamatebis Poems and Wine in the Distribution of Radioactive Carbon; 2.7. Filtration Membrane Filters in the Processing of Wine; 2.8. the Various Methods of Bulk Wine From the Removal of Pungitsidebisa and their Derivatives; 2.9. Common Methods of Analysis; Chapter Iii. Results and Discussion; 3.1. Ethylene-Bis-Ditiokarbamatuli Fungicide Transformation Alokholuri Fermentation Process; 3.1.1. Ethylene-Bis-Ditiokarbamatuli Fungicides Germs-Logical Examination of the Possibility of Transformation; 3.1.2. Polikarbatsinis, Polikhomis, Artseridis Blended in Research and their Derivatives; Wine 3.2 Redox Potential Changes on the Content of the Fungicide Residue; 3.3. Copper Ions and their Impact on the Ethylene-Bis-Ditiokarbamatebis Metebolitebis Lektsarmomkmnel interaction Components; 3.4. Wine Processing Technology in the Fungicidal Composition of the Waste; Conclusions; References.


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