INFLUENCE OF ACTIVE DRY YEAST ON INDICATORS OF QUALITY OF FRUIT AND BERRY NATURAL WINES
Abstract
The priority direction of wine-making branch of the Republic of Belarus is the production of fruit and berry natural wines differing in the high content of biologically active agents. Except valuable substances of initial raw materials, natural wines in the process of fermentation are enriched with the fermentation by-products having a high nutrition value and physiological activity. Therefore the differentiated approach to the selection of yeast for a fermentation of a fruit must considering specific features of raw materials has a great importance.
The article develops the researches conducted in our country for the purpose of perfection of technology of fruit and berry natural wines, improvement of their quality and increase of competitiveness.
The article develops the researches conducted in our country for the purpose of perfection of technology of fruit and berry natural wines, improvement of their quality and increase of competitiveness.
About the Authors
O. L. Zubkovskaya
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Belarus
Belarus
T. M. Tananaiko
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Belarus
Belarus
N. R. Rabchonok
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Belarus
Belarus
Review
For citations:
Zubkovskaya O.L., Tananaiko T.M., Rabchonok N.R. INFLUENCE OF ACTIVE DRY YEAST ON INDICATORS OF QUALITY OF FRUIT AND BERRY NATURAL WINES. Food Industry: Science and Technology. 2016;(1):38-46. (In Russ.)
Views: 171
Email this article 