Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Igor P. Lutkov"'
Publikováno v:
Техника и технология пищевых производств, Vol 54, Iss 1, Pp 1-17 (2024)
Most domestic sparkling wines are made of traditional champagne grape varieties. However, indigenous Crimean cultivars could increase the output of high-quality original beverages if a proper technology was introduced. This research featured young sp
Externí odkaz:
https://doaj.org/article/33cbd48d9f9e40debcd62b1d38aa782d
Autor:
Igor P. Lutkov, Dmitry V. Yermolin
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 2, Pp 404-414 (2023)
Non-alcoholic beer and wine are in great demand. Some of them contain carbon dioxide. Dealcoholization makes it possible to obtain high-quality drinks, but changes in flavor and taste are unavoidable. This article introduces a comparative analysis of
Externí odkaz:
https://doaj.org/article/0cd3813bf0104a18afab4487bdedc3d2
Autor:
Alexander S. Makarov, Igor P. Lutkov
Publikováno v:
Foods and Raw Materials, Vol 9, Iss 2, Pp 290-301 (2021)
Introduction. A disadvantage of the ancestral method (la méthode ancestrale), which is widely used in the production of sparkling wine, is that it is difficult to control fermentation. We aimed to identify the optimal yeast race for obtaining high-q
Externí odkaz:
https://doaj.org/article/b68aa4e66d0f42729675fe8ed214fac2
Publikováno v:
Техника и технология пищевых производств, Vol 51, Iss 2, Pp 312-322 (2021)
Introduction. In order to solve the growing demand for Muscat sparkling wines, some of the Muscat grapes used for the production of liqueur wines should be used as a raw material for sparkling wines. The technology of preparing young sparkling wines
Externí odkaz:
https://doaj.org/article/b2642bba8ad8471ea9e3975f3e0e3fa5