Multidimensional analysis of the interaction of volatile compounds and amino acids in the formation of sensory properties of natural wine
А. А. Khalafyan(Kuban State University), A. A. Kaunova(Kuban State University), Olga Nikolaevna Shelud'ko(North-Caucasian Zonal Research Institute of Horticulture and Viticulture), З. А. Темердашев(Kuban State University), A. G. Abakumov(Kuban State University), Yuri Yakuba(North-Caucasian Zonal Research Institute of Horticulture and Viticulture)
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