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Cited article:

Factors forming the quality of brandy distillates

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BIO Web of Conferences 78 06002 (2023)
https://doi.org/10.1051/bioconf/20237806002

Changes in the phenolic complex of red aboriginal grape varieties in the system “grapes – base wine sparkling wine”

Natalia Shmigelskaya, Alexander Makarov, Igor Lutkov, Victoria Maksimovskaya, Galina Sivochoub, V. Likhovskoi, V. Volynkin, V. Novello, V. Kukhar and A.M. Jordão
BIO Web of Conferences 78 06004 (2023)
https://doi.org/10.1051/bioconf/20237806004

Special characteristics of technological indicators of white aboriginal grape varieties

Natalia Shmigelskaya, Igor Lutkov, Victoria Maksimovskaya, Galina Sivochoub, Ekaterina Тimoshenko, V. Likhovskoi, V. Volynkin, V. Novello, V. Kukhar and A.M. Jordão
BIO Web of Conferences 78 06005 (2023)
https://doi.org/10.1051/bioconf/20237806005

A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy

María Guerrero-Chanivet, Manuel J. Valcárcel-Muñoz, Dominico Antonio Guillén-Sánchez, Remedios Castro-Mejías, Enrique Durán-Guerrero, Carmen Rodríguez-Dodero and María de Valme García-Moreno
Foods 11 (21) 3540 (2022)
https://doi.org/10.3390/foods11213540

Biotechnological aspects of improving the quality of young brandy distillates

Olga Chursina, Viktor Zagorouiko, Ludmila Legasheva, et al.
BIO Web of Conferences 39 07003 (2021)
https://doi.org/10.1051/bioconf/20213907003