Study of the Possibility of Honey Wine Production Using New Active Dry Yeasts and Yeasts Derivatives

Authors

  • Sh.A. Bakhshetsyan, E.R. Gevorgyan, M.N. Mikayelyan

Keywords:

honey, active dry yeast, fermentatio, yeast autolysates, organic acids, color composition, total phenols

Abstract

The current article is dedicated to the study of the possibility of obtaining alcoholic beverages made by fermenting natural honey (honey wine) using different types of dry active yeast and yeast autolysis derivatives. The data obtained from the results of the research will be interesting both from the scientific and production point of view and allow us to conclude that the selected yeasts can be used for the production of such alcoholic beverages.

Downloads

Published

2023-07-28

How to Cite

Sh.A. Bakhshetsyan, E.R. Gevorgyan, M.N. Mikayelyan. (2023). Study of the Possibility of Honey Wine Production Using New Active Dry Yeasts and Yeasts Derivatives. AgriScience and Technology, 4(80). Retrieved from https://journal.anau.am/index.php/anau/article/view/101

Issue

Vol. 4 No. 80 (2022): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

Creative Commons Attribution-Non-Commercial (CC BY-NC). CC BY-NC allows users to copy and distribute the article, provided this is not done for commercial purposes. The users may adapt – remix, transform, and build upon the material giving appropriate credit, providing a link to the license. The full details of the license are available at https://creativecommons.org/licenses/by-nc/4.0/.