The influence of yeast races on the aroma-forming substances of table wines./Anarbekova, Z.А.

The influence of yeast races on the aroma-forming substances of table wines./Anarbekova, Z.А.

http://elib.wku.edu.kz/lib/document/STAT2/C202350A-8011-495E-87C1-A498BBE03395/

36
A53
Anarbekova, Z. А.
    The influence of yeast races on the aroma-forming substances of table wines. [Текст] / Z. А. Anarbekova, G. I. Baigazieva // News of national academy of sciences of the republic of Kazakhstan. . - 2021. - №3. - P. 12-18
ББК 36

Рубрики: Пищевое производство

Кл.слова (ненормированные):
Wine yeast -- fermentation -- enzyme activity -- ermentation dynamics -- organic acids -- aroma-forming substances.
Аннотация: This article shows the influence of the yeast race on the fermentation dynamics of white grape must, the composition of organic acids and aroma-forming components. The races that ensure the production of high-quality wine materials are identified.
Держатели документа:
WKU
Доп.точки доступа:
Baigazieva, G.I.

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