Технология сублимационной сушки пищевых продуктов и перспективы ее использования в Республике Молдова
2020
Петков, Иван | Семёнов, Геннадий | Краснова, Ирина
The article proposes a technology for the production of wines from freeze-dried grape raw materials. Physicochemical parameters, the content of phenolic substances and organoleptic characteristics of wine made according to traditional technology and wine made from freeze-dried grape raw materials are investigated. Their comparative assessment is carried out. It is shown that vacuum freeze-drying provides a high level of preservation of properties in raw materials and in the finished product.
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Библиографическая информация
Издатель Comrat State University
Эту запись предоставил Technical University of Moldova