International Methods for the analytical study of wine and honey : The above project was fulfilled by financial support of the Georgian National Science Foundation (Grant AP/96/13 and 216816)
Keywords:Wine, Honey, Acidity, Sugar Content
Georgia is one of the oldest manufacturers of wine and honey. In recent years, many manuscripts have focused around the biology of grapes, wine production technology and beekeeping development. However, literature resources on the chemical and biochemical studies of wine and honey are still scarce. This practical guide is an attempt to gather standard methodologies for the analytical research of wine and honey samples. The methodologies are adopted in many countries which focus on manufacturing of these products. The manuscript is composed of two parts. The first part is devoted to the characterization of wine and the second to the characterization of the honey samples. Presented work will be of value for the specialist form the areas of chemistry, biology and agriculture such as Researchers, students, and individuals interested in safety and standardization of food produces.
OIV. COMPENDIUM OF INTERNATIONAL METHODS OF WINEAND MUST ANALYSIS. (2016) VOLUME 1. http://www.oiv.int/public/medias/2624/compendium-2016-en-vol1.pdf
OIV. COMPENDIUMOF INTERNATIONALMETHODS OF WINEAND MUST ANALYSIS.(2016) VOLUME 2 . http://www.gie.uchile.cl/pdf/GIE_legislacion/Metodos%20Analisis_Vol.2.pdf.
HARMONISED METHODS OF THE INTERNATIONAL HONEY COMMISSION. (2009). http://ihc-platform.net/ihcmethods2009.pdf
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