THE RESEARCH OF INFLUENCE OF PROCESSING METHODS ON THE INTENSIFICATION OF PROCESS OF FERMENTATION AND QUALITATIVE CHARACTERISTICS OF FRUIT AND BERRY NATURAL WINE MATERIALS
Abstract
The research of influence of technology factors is presented in the article: a fermentation in the presence of oak chips; fermentation in the presence of mix of the clarifying substances; ways of the chaptalisation on the intensification of fermentation process and qualitative characteristics of fruit and berry natural wine materials. It is established that complex application of the clarifying substances and active dry yeast allows intensifying process of fermentation and receiving high-quality natural fruit and berry wine materials. Use of oak chips at fermentation promotes improvement of quality of wines. Sugar introduction in two steps provides reduction of process of fermentation by 1,2 times and high qualitative characteristics of wine.
About the Authors
T. M. Tananaiko
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Belarus
Belarus
O. L. Zubkovskaya
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Belarus
Belarus
Review
For citations:
Tananaiko T.M., Zubkovskaya O.L. THE RESEARCH OF INFLUENCE OF PROCESSING METHODS ON THE INTENSIFICATION OF PROCESS OF FERMENTATION AND QUALITATIVE CHARACTERISTICS OF FRUIT AND BERRY NATURAL WINE MATERIALS. Food Industry: Science and Technology. 2015;(3):56-64. (In Russ.)
Views:
158
Email this article 