Investigating the Effect of Yeasts and their Derivatives on the Qualitative Indices of Red Wine
Բանալի բառեր-:
red grape varieties, maceration, active dry yeast, yeast derivatives, fermentation activator, wine color stabilizerԱմփոփում
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.
Ներբեռնումներ
Հրատարակվել է
Ինչպես մեջբերել
Թողարկում
Բաժին
Արտոնագհր
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/.
