Improvement of the production technology of tokay wines based on the revealed effect of enzyme activity on the quality of grape variety

Autor: Afaq Bagirzadeh, Yashar Omarov, Aygun Haciyeva, Sevda Gurbanova, Afet Gasimova, Mehman Ismayilov, Ahad Nabiyev

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 2 No. 11 (122) (2023): Technology and Equipment of Food Production; 49-62
Eastern-European Journal of Enterprise Technologies; Том 2 № 11 (122) (2023): Технології та обладнання харчових виробництв; 49-62

Wines of the Tokay type are produced using a special technology. According to Hungarian technology, for the production of these wines, bunches of white and red grape varieties are twisted on the vine, withered for a certain time, then dropped for pro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da0fcbe784df33561f755fb438a70b38
http://journals.uran.ua/eejet/article/view/276251