Investigating the Impact of Yeasts Additives on the Quality of the Red Wines: Autolyzes of Yeast and Yeast Derivatives Introduced During Alcoholic Fermentation

Authors

  • K.N. Kazumyan, M.N. Mikayelyan, E.R. Gevorkyan, A.A. Jraghatspanyan

Keywords:

active dry yeast, maceration, phenolic compounds, red grape varieties, wine color, wine tasting, yeast derivatives

Abstract

The second part of the article series is about the study of the influence of
yeast and autolyzed yeast derivative on red wines’ qualitative and quantitative
characteristics. Wine samples in which the preparation process was explained
in the first part of the article were investigated. Wine coloring and phenolic
compounds were measured. Organoleptic properties of the wines are presented
as spider graphs with tasting notes.

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Published

2023-09-28

How to Cite

K.N. Kazumyan, M.N. Mikayelyan, E.R. Gevorkyan, A.A. Jraghatspanyan. (2023). Investigating the Impact of Yeasts Additives on the Quality of the Red Wines: Autolyzes of Yeast and Yeast Derivatives Introduced During Alcoholic Fermentation. AgriScience and Technology, 2(82). Retrieved from https://journal.anau.am/index.php/anau/article/view/422

Issue

Vol. 2 No. 82 (2023): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

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