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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| Автори: | , , , |
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| Формат: | Artigo |
| Мова: | Russo |
| Опубліковано: |
Maykop State Technological University
2019-03-01
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| Серія: | Новые технологии |
| Предмети: | |
| Онлайн доступ: | https://newtechology.mkgtu.ru/jour/article/view/231 |
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