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pro vyhledávání: '"Anton Khrapov"'
Publikováno v:
Food Processing: Techniques and Technology. 52:631-639
Foreign food industries know a variety of products derived from wine yeast cells. These products are used to improve the sensory properties of wine. This article describes the effect of a new yeast biosorbent on the sensory and physicochemical proper
Autor:
Alla Andreyevna Abakumova, Anton Khrapov, Mikhail Viktorovich Antonenko, Tatiana Guguchkina, Ol'ga Pavlovna Antonenko
Publikováno v:
BIO Web of Conferences, Vol 34, p 06006 (2021)
On the basis of own research, the authors experimentally confirmed the reliability of the hypothesis expressed in the scientific literature about the possibility of effective removal of nisin and natamycin from wines and wine materials. New knowledge
Publikováno v:
BIO Web of Conferences, Vol 34, p 06005 (2021)
On the example of the Cabernet-Sauvignon variety, the dependence of the physicochemical parameters of grape must and the wine materials produced from it, on the formation of the grape bush (Cordon or Guyot) and green operations (chasing the upper lea