COMPARATIVE ANALYSIS OF VARIETY FEATURES OF APPLE RAW MATERIAL UNDER THE PRODUCTION OF FRUIT VINES
Abstract
The features of a component composition of applevarieties, causing their application in manufacturing of high-quality wines with distinctive organoleptic characteristics are considered. The criteria for selecting apples and technological regimes for the production of varietal wines in the Republic of Belarus are established.
About the Authors
O. L. Zubkovskaya
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Беларусь
Беларусь
O. N. Ursul
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Беларусь
Беларусь
N. R. Rabchonok
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Беларусь
Беларусь
Review
For citations:
Zubkovskaya O.L., Ursul O.N., Rabchonok N.R. COMPARATIVE ANALYSIS OF VARIETY FEATURES OF APPLE RAW MATERIAL UNDER THE PRODUCTION OF FRUIT VINES. Food Industry: Science and Technology. 2017;(4):47-54. (In Russ.)
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