ИССЛЕДОВАНИЯ ВЛИЯНИЯ ТЕРМИЧЕСКИХ ОБРАБОТОК НА ПОКАЗАТЕЛИ КАЧЕСТВА ИГРИСТЫХ ВИН
The article is devoted to a study aimed at identifying and developing technological techniques that ensure the intensification of enzymatic reactions in yeast biomass during the post-aging of sparkling wine and, as a result, a significant reduction in the aging time and improvement of the quality of...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Алтайский государственный технический университет им. И.И. Ползунова
2022-09-01
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| Series: | Ползуновский вестник |
| Subjects: | |
| Online Access: | https://ojs.altstu.ru/index.php/PolzVest/article/view/174 |
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