Investigating the Effect of Yeasts and their Derivatives on the Qualitative Indices of Red Wine

Authors

  • K.N. Kazumyan, M.N. Mikaelyan, E.R. Gevorgyan, A.A. Jraghatspanyan

Keywords:

red grape varieties, maceration, active dry yeast, yeast derivatives, fermentation activator, wine color stabilizer

Abstract

The study on the influence of yeast and yeast derivative autolyzes on the wine
qualitative and quantitative characteristics has been conducted upon the first
article of the series. Red grapes contain more than 1500 components, which
are forming the taste and aroma of red wines, as well as the biological value of
the product. One of the main technological operations in the production of red
wines, which is related to the creation of favorable conditions for extracting
phenolic and coloring compounds from the solid parts of the grape berry that
are responsible for the color, taste, and aroma preserving them at the different
stages of the wine formation and maturation, has been researched and analyzed.

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Published

2023-08-22

How to Cite

K.N. Kazumyan, M.N. Mikaelyan, E.R. Gevorgyan, A.A. Jraghatspanyan. (2023). Investigating the Effect of Yeasts and their Derivatives on the Qualitative Indices of Red Wine. AgriScience and Technology, 2(78). Retrieved from https://journal.anau.am/index.php/anau/article/view/373

Issue

Vol. 2 No. 78 (2022): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

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