@misc{Mkrtchyan_A._A._Peculiarities,
 author={Mkrtchyan, A. A.},
 address={Երևան},
 howpublished={online},
 publisher={ՀԱԱՀ հիմնադրամ},
 abstract={The potential of making low alcoholic beverages (wine type) from the less common stone fruits as a raw material have been investigated during the experiments. In particular,Armenian apricot varieties “Yerevani (Shalakh)” and “Aghdjanabad” were used. In order to regulate the low content of carbohydrates in the fruit raw material, the inverted syrup was used. Moreover, to ensure fast and complete breakdown of pectin compounds, the pectolytic enzyme was added to the fruit juice. In terms of quality and organoleptic characteristics, the samples of fruit alcoholic beverages (wine type) were prepared according to the proposed technology in consistent to the general technical requirements for fruit alcoholic beverages (wine type).},
 title={Peculiarities of Making Fruit Alcoholic Dry Beverages from Armenian Apricot Varieties of “Yerevani (Shalakh)”and “Aghdjanabad”},
 type={Հոդված},
 keywords={Food Science and Technology},
}