Test of Wine Jelly
The purpose of this study was to test different ways of producing jelly from wine, sugar and gelling material in varying proportions, using several wine varieties. Two different wine varieties were used to produce the tested jelly. White wine of the traminer aromatic variety Pálava and red wine of f...
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| Автори: | , , |
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| Формат: | Artigo |
| Мова: | Чеська мова |
| Опубліковано: |
Research Institute of Brewing and Malting, Plc.
2018-04-01
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| Серія: | Kvasný průmysl |
| Предмети: | |
| Онлайн доступ: | http://www.kvasnyprumysl.eu/index.php/kp/article/view/61 |
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