Investigating the Impact of Yeasts Additives on the Quality of the Red Wines: Autolyzes of Yeast and Yeast Derivatives Introduced During Alcoholic Fermentation
2023
Kazumyan, K.N. | Mikayelyan, M.N. | Gevorkyan, E.R. | Jraghatspanyan, A.A.
The second part of the article series is about the study of the influence of yeast and autolyzed yeast derivative on red wines’ qualitative and quantitative characteristics. Wine samples in which the preparation process was explained in the first part of the article were investigated. Wine coloring and phenolic compounds were measured. Organoleptic properties of the wines are presented as spider graphs with tasting notes.
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Библиографическая информация
Издатель Armenian National Agrarian University
ISSN 2579-2822Эту запись предоставил Armenian National Agrarian University
