Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Zagorouiko Viktor"'
Publikováno v:
BIO Web of Conferences, Vol 78, p 06002 (2023)
The formation of brandy quality affects all stages of its production. Biological and technological properties of grapes determine the composition of aroma-producing components of brandy base wines and distillates, which participate in composing of fi
Externí odkaz:
https://doaj.org/article/54236eccd505489d9c9fb2c968693a5c
Autor:
Chursina Olga, Zagorouiko Viktor
Publikováno v:
BIO Web of Conferences, Vol 39, p 07005 (2021)
Colloidal haze in wines is the most difficult technological and economic problem of wine industry. A number of modern technological means are used to prevent its formation, but the problem still exists. The main role in wine destabilization is played
Externí odkaz:
https://doaj.org/article/20a54d08a11f41b08ed8efd2138b192d
Publikováno v:
BIO Web of Conferences, Vol 39, p 07003 (2021)
In connection with the increasing demand in high-quality raw materials for brandy production, the research intended to solve the problems of industry associated with using of low-acid or low-sugar grapes is relevant. A promising direction for improvi
Externí odkaz:
https://doaj.org/article/a828bdff433e47dfa26377fcd043e278
Publikováno v:
E3S Web of Conferences, Vol 175, p 08007 (2020)
The article presents the results of study of physicochemical and biochemical parameters of the Crimean native grape variety ‘Shabash’ and their influence on the composition of aroma-forming complex of wine materials and young brandy distillates.
Externí odkaz:
https://doaj.org/article/ae67f7a8e7de41efb6d9b9e8f34a4e48
Autor:
Rudoy, D., Ignateva, S., Chursina, Olga, Zagorouiko, Viktor, Legasheva, Ludmila, Martynovskaya, Alina, Prostak, Marina
Publikováno v:
E3S Web of Conferences; 2020, Vol. 175, p1-7, 7p