The effect of yeast race on the composition of a high-molecular fraction and physical and chemical properties of sparkling wines

The aim of the research is the technological assessment and selection of highly effective preparations of active dry yeast for the production of white sparkling wines, based on a study of their influence on the physical and chemical indicators that form typical properties of this group of wines. Act...

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Auteurs principaux:	L. V. Gnetko, I. O. Zolotarev, G. Y. Arutyunova, V. N. Khachaturov
Format:	Artigo
Langue:	Russo
Publié:	Maykop State Technological University 2019-03-01
Collection:	Новые технологии
Sujets:	active dry yeast sparkling and foamy properties high molecular complex surface active agents foaming ability resistance factor to carbon dioxide release co2 pressure
Accès en ligne:	https://newtechology.mkgtu.ru/jour/article/view/231
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