Оптимізація процесу бродіння суничних сусел для некріплених вин
DOI: http://dx.doi.org/10.31548/dopovidi2019.02.001
Анотація
Ключові слова
Повний текст:
PDF (English)Посилання
Vyrobnykam napoiv daiut zelene svitlo (2018). [Producers of beverages give green light]. Napoi. Tekhnolohii ta Innovatsii [Drinks Technology and Innovation.].3-4 (74-75). 8. Ukraine.
Litovchenko O.M., Tokar A.Yu. (2007). Vynorobstvo iz plodiv ta yahid. [Winemaking from fruits and berries.]. Uman: 430.
Vynoroby Ukrainy zaklykaly vladu vriatuvaty haluz: zvernennia uchasnykiv Pershoho Natsionalnoho vynorobnoho forumu do Prezydenta Ukrainy, Holovy Verkhovnoi Rady ta premier-ministra (2016). [Ukrainian winemakers have called on the authorities to save the industry: the appeal of the participants of the First National Wine Forum to the President of Ukraine, the Speaker of the Supreme Council and the Prime Minister]. Napoi. Tekhnolohii ta Innovatsii [Drinks Technology and Innovation.]. 3 (56). 10-12. Ukraine.
Čakar U., Petrović A., Pejin B., Čakar M., Živković M., Vajs V., Đorđević B. (2019). Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines // Scientia Horticulturae.244. 42-49. https://doi.org/10.1016/j.scienta.2018.09.020
Skrypnyk V.V. (1992). Tekhnolohiia fruktovykh alkoholnykh napoiv. [Fruktany Fruit alcoholic beverage technology]. К.: UAA, 1992. 99.
Scholz-Kulikov E.P. (2009). Vynodelye po-novomu [Winemaking in a new way]. Simferopol: Tavrida. 320.
Nikolaou A., Tsakiris A., Kanellaki M., Bezirtzoglou E., Akrida-Demertzi K., Kourkoutas Y. (2019). Wine production using free and immobilized kefir culture on natural supports // Food Chemistry. 272. 39-48. https://doi.org/10.1016/j.foodchem.2018.08.015
Wei J., Zhang Y., Yuan Y., Dai L., Yue T. (2019). Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species // Food Microbiology. 79. 66-74. https://doi.org/10.1016/j.fm.2018.11.008
Samphao A., Butmee P., Saejueng P., Pukahuta C., Švorc Ľ., Kalcher K. (2018). Monitoring of glucose and ethanol during wine fermentation by bienzymatic biosensor // Journal of Electroanalytical Chemistry. 816. 179-188. https://doi.org/10.1016/j.jelechem.2018.03.052
La Roza C. de, Laca A., Garcia L.A., Diaz M. (2002). Taking advantage of temperature changes to determine the progress of cider fermentation // J. Inst. Brewing. 108:1.32-33. https://doi.org/10.1002/j.2050-0416.2002.tb00118.x
Drappier J., Thibon C., Rabot A., Geny-Denis L. (2019). Relationship between wine composition and temperature: Impact on Bordeaux wine typicity in the context of global warming // Critical Reviews in Food Science and Nutrition, 59: 1, 14-30. https://doi.org/10.1080/10408398.2017.1355776
Marin M.R. (1999). Alcoholic fermentation modeling current state and perspectives // Am. J. Enol. Vitic. 50:2.166–178.
Varela J., Varela C. (2019). Microbiological strategies to produce beer and wine with reduced ethanol concentration // Current Opinion in Biotechnology. 56. 88-96. https://doi.org/10.1016/j.copbio.2018.10.003
Skaletska L.F., Podpryatov G.I., Zavadskaya O.V. (2013). Metody doslidzhen roslynnytskoi syrovyny. Laboratornyi praktykum. [Methods of research of plant growing raw materials]. K.: CIT Comprint, 242.
Ieshchenko V.O., Kopytko P.H., Opryshko V.P., Kostohryz P.V. (2005). Osnovy naukovykh doslidzhen v ahronomii. [Fundamentals of scientific research in agronomy]. K.: Diia, 288.
Метрики статей
Metrics powered by PLOS ALM
Посилання
- Поки немає зовнішніх посилань.