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

Հեղինակներ

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

Բանալի բառեր-:

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

Ամփոփում

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.

Ներբեռնումներ

Հրատարակվել է

2023-09-28

Ինչպես մեջբերել

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. <<Ագրոգիտություն և տեխնոլոգիա>>, 2(82). Retrieved from https://journal.anau.am/index.php/anau/article/view/422

Թողարկում

Հտ․ 2 Հմր․ 82 (2023): «Ագրոգիտություն և տեխնոլոգիա» գիտական պարբերական

Բաժին

Food Science and Technology

Արտոնագհր

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