title: FORMATION OF THE AROMA OF FRUIT AND BERRY WINE MATERIALS
abstract: One of the important indicators of wine quality is the bouquet, which directly depends on the aroma of the constituents. Aromatic substances of wines can be represented by all classes of organic compounds in order to detect the effect of substances on the aroma and determine the activity of volatile components of the aroma (OAV) by dividing the concentration of the substance on its threshold concentration. If OAV&gt; 1, means that the component already contributes to the flavor. For analysis, we
journal: Bulletin of Uman National University of Horticulture