Influence of different yeast races on quality parameters and antioxidant activity of wines produced from blackcurrant
Fermentation is the main technological stage of wine production. The objective of the article is to determine the dependence of qualitative parameters of wine material obtained from blackcurrant on the taken yeast race. The authors studied the influence of yeast on the blackcurrant mash fermentation...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2018-03-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/48/7.pdf |
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