Investigating the Impact of Yeasts Additives on the Quality of the RedWines: Autolyzes of Yeast and Yeast Derivatives Introduced During Alcoholic Fermentation

Kazumyan, K. N.; Mikayelyan, M. N.; Gevorkyan, E. R.; Jraghatspanyan, A. A.

Investigating the Impact of Yeasts Additives on the Quality of the RedWines: Autolyzes of Yeast and Yeast Derivatives Introduced During Alcoholic Fermentation

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Title: Investigating the Impact of Yeasts Additives on the Quality of the RedWines: Autolyzes of Yeast and Yeast Derivatives Introduced During Alcoholic Fermentation

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Հայաստանի ազգային ագրարային համալսարան

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193-197

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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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oai:arar.sci.am:375835

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ՀՀ ԳԱԱ Հիմնարար գիտական գրադարան

Subject and keywords:

Food Science and Technology active dry yeast,maceration phenolic compounds red grape varieties wine color wine tasting yeast derivatives

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Digital Library > Յօդուածներ

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Jun 21, 2024

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Jun 20, 2024

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https://arar.sci.am/publication/406579

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Ագրոգիտություն և տեխնոլոգիա=Agriscience and Technology= Агронаука и технология

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Kazumyan, K. N., Investigating the Impact of Yeasts Additives on the Quality of the RedWines: Autolyzes of Yeast and Yeast Derivatives Introduced During Alcoholic Fermentation	Jun 21, 2024

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Title: Investigating the Impact of Yeasts Additives on the Quality of the RedWines: Autolyzes of Yeast and Yeast Derivatives Introduced During Alcoholic Fermentation

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