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3.3. Reception of red sparkling wines on the basis of use immobilizovannyh yeast

Studying of possibility of use immobilizovannyh yeast concerned, basically, white sparkling wines. Researches Bambalova of and TSvetanova O [15] have shown, that immobilizovannye in gel alginata calcium yeast provides the same speed shampanizatsii at reception of red sparkling wines, as free cells.

We had been studied use possibility immobilizovannyh in gel of cages of yeast for reception of red sparkling wines. With that end in view we spend work on research of their influence on change of the basic fizikoyohimicheskih indicators. Used vinomaterial kinds Ruby Magaracha. Beads immobilizovannyh yeast were led in number of 5 and 10 g on a bottle that corresponds 200±5 and 400±5 mg/dm3 alginata calcium. Thus initial concentration of yeast in gel compounded 40±0,5 and 80±0,5 million/sm3, and in tirazhnoj admixtures - 0,5±0,1 and 1,0±0,1 million/sm3 As the control was used a variant with entering of free cells (with concentration 1,0±0,1 million/sm3) and bentonite.

Research of physiological features immobilizovannyh the yeast used for carrying out of secondary fermentation red vinomaterialov, also has revealed limitation of their reproduction in gel and early dying off. If at fermentation on free cells concentration of yeast has increased in 3,5-4 times in comparison with initial concentration immobilizovannyh yeast has increased all in 1,3-1,5 times. Full dying off immobilizovannyh yeast
It is noted in 6 months whereas in cage stand-at-ease kept viability within a year.

As well as in case of white vinomaterialov, it is not established concentration influences alginata calcium and yeast on change of such indicators as Saccharum, spirit, organic acids, the general extract, superfluous pressure SOg (tabl 3.14).

The basic changes concern such components, as polysaccharides, phenolic materials, wine acid and calcium. Direct dependence between quantity introduced alginata and change of the components set forth above in kjuve which proceeded within 6-9 months is thus established and by a year of endurance were stabilised (fig. 3.11, 3.12, 3.13, 3.14).

The lowest level of decrease in polysaccharides and phenolic materials (17 and 11 %) is found in pre-production models at addition 200±5 mg/dm3 alginata calcium with initial concentration of yeast in tirazhnoj admixtures 0,5±0,1 and 1,0±0,1 million/sm3 and a check sample on free cells at concentration of yeast 1,0±0,1 million/sm3 Introduction in circulation 400±5 mg/dm3 alginata calcium has led to decrease in concentrations of the investigated components on 24 and 14 %

Accordingly. Decrease in mass concentration of wine acid with augmentation led alginata calcium with 200±5 mg/dm3 to 400±5 mg/dm3 increases with 12 to 16 % from its initial maintenance, augmentation of the maintenance of calcium — from 19 to 24 %.

In influence researches immobilizovannyh yeast on level of change of the studied components in red vinomaterialah various kinds it has been established, that it did not depend neither on the initial maintenance in vinomaterialah, nor from its varietal features. About. It the data presented on rice 3.15 on polysaccharides and phenolic bonds, fig. 3.16 on wine acid and fig. 3.17 on calcium testify.

It is necessary to notice, that the data received on decrease of the maintenance of biopolmers and wine acid in red sparkling wines, received on
Varietal vinomaterialah, are approximately flush with the data received on these indicators at use white varietal vinomaterialov.

ТаблицаЗ.14

The basic physical and chemical indicators kjuve in prtsesse posletirazhnoj endurances (vinomaterial kinds Ruby Magaracha)

Variant The cores

Indicators

Endurance time, month
0 3 9 12 18
R, кПа/20°С - 660 655 650 650
Saccharum, g/100sm3 2,2 0,2 0,2 0,2 0,2
I Spirit, % about 11,9 12,6 12,6 12,6 12,6
Let.k, g/dm3 0,9 0,9 0,8 0,8 0,9
Titr.k, g/dm3 6,4 6,2 6,1 6,1 6,1
R, кПа/20°С - 650 650 640 640
Saccharum, g/100sm3 2,2 About, z 0,2 0,2 0,2
PDP Spirit, % about P, 9 12,6 12,6 12,6 12,5
Let.k, g/dm3 0,9 0,9 0,8 0,8 0,8
Titr.k, g/dm3 6,4 6,3 6,2 6,1 6,1
R, кПа/20°С - 650 640 640 635
Saccharum, g/100sm3 2,2 About, z About, z 0,2 0,2
IV Spirit, % about P, 9 12,6 12,6 12,6 12,5
Let.k, g/dm3 0,9 0,9 0,8 . 0,8 0,8
Titr.k, g/dm3 6,4 6,3 6,2 6,1 6,1

Notes: I — 400±5 mg/dm alginata calcium; 1,0±0,1 million/sm "1 tirazhnoj admixtures; II — 200±5 mg/dm3 alginata calcium; 0,5±0,1 million/sm3 tirazhnoj admixtures; III — 200±5 mg/dm3 alginata calcium; 1,0±0,1 million/sm3 tirazhnoj admixtures; IV — the control on free yeast (1,0±0,1 million/sm3 tirazhnoj admixtures).

For a choice of the equations most precisely describing process of change of separate components vinomateriala, the received experimental data have been treated by means of methods of mathematical statistics. Residual variances for various phylums of dependences were compared: linear, sedate, polynominal. Relative analysis raschitannyh quotients

Rice 3.11. Dynamics of polysaccharides in process posletirazhnoj endurances (v/m kinds Ruby Magaracha)

— •------409±5 mg/dm3 alginata calcium; 1,0±0,1 million/sm3 t/s;

40±0,5 million/sm3 gel;

Rice 3.12. Dynamics of phenolic materials in process posletirazhnoj endurances (v/m kinds Ruby Magaracha)

— •----------400±5 mg/dm3 alginata calcium; 1,0±0,1 million/sm3 t/s;

40±0,5 million/sm3 gel;

VK, g/dm

ABOUT

3

6

9

12

h, month

18

Rice 3.13. Dynamics of wine acid in process posletirazhnoj endurances (v/m kinds Ruby Magaracha)

— •-------400±5 mg/dm3 alginata calcium; 1,0±0,1 million/sm3 t/s;

40±0,5 million/sm3 gel;

Rice 3.14. Dynamics of calcium in process posletirazhnoj endurances (v/m kinds Ruby Magaracha)

--- •-------400±5 mg/dm3 alginata calcium; 1,0±0,1 million/sm3 t/s;

40±0,5 million/sm3 gel;

--- d - 200±5 mg/dm3 alginata calcium; 0,5±0,1 million/sm3 t/s;

40+0,5 million/sm3 gel;

--- ■-----200±5 mg/dm3 alginata calcium; 1,0±0,1 million/sm3 t/s;

80±0,5 million/sm3 gel;

--- f-------free yeast (1,0±0,1 million/sm3 t/s + bentonite).

Ruby Magaracha

vinomaterialy

Rice 3.15. Level of decrease in polysaccharides and phenolic bonds in kjuve on a basis vinomaterialov various kinds

(1 year of endurance).

I - Phenolic materials; II - Polysaccharides;

Rice 3.16. Level of decrease in wine acid in kjuve on the basis of red vinomaterialov various kinds

(1 year of endurance).

Cabernet Sovinon Саперави+Алиготе Ruby

(2:1) Magaracha

Vinomaterialy

Rice 3.17. Level of augmentation of calcium in kjuve on the basis of red vinomaterialov various kinds

(1 year of endurance).

(R2) the conclusion has allowed to draw determinations, that change of the maintenance of the investigated components vinomateriala in process posletirazhnoj endurances, are most precisely described by the polynominal equations of regression (tab. 3.15). High quotients of determination testify to reliability of the received results.

Table 3.15

Change of separate indicators kjuve depending on endurance time

Variant

Experience

Polysaccharides Fnolnye

Materials

Wine кислота* Calcium
I u=0,5h2-12,8h+343 u=2h2-48h+2156 u=0,003h2-0,08h+2,7 At =-0,13 х2+3,3 х+63
R2=0,83 R2=0,78 R2=0,83 R2=0,91
PDP y=0,3x2-8,6x+351

R2=0,91

u=1,5h2-36h+2172

R2=0,79

u=0,002h2-0,06h+2,8

R2=0,94

At =-0,08h2+2, Зх+61

R2=0,96

IV u=0,4h2-9,4h+349 u=1,5h2-37h+2169 u=0,002h2-0,05h+2,8 у=0,02х2+0,5х+60
R2=0,87 R2=0,77 R2=0,94 R2=0,93

Notes: I — 400±5 mg/dm3 alginata calcium; 40±0,1 million/sm3 gel; 1,0±0,1 million/sm3 t/s; II — 200±5 mg/dm3 alginata calcium; 40±0,1 million/sm3 gel; 0,5±0,1 million/sm3 t/s; III — 200±5 mg/dm3 alginata calcium; 80±0,1 million/sm3 gel; 1,0±0,1 million/sm3 t/s; IV — the control on free cells (1,0±0,1 million/sm3 + bentonite); at — mass concentration of material, mg/dm3, * - g/dm3; h — endurance time, month

Our researches have shown, that change of such chemical indicators as polysaccharides, phenolic materials, wine acid and calcium at reception of sparkling wines with use immobilizovannyh yeast on the basis of red vinomaterialov depends on quantity led alginata calcium and does not depend on their initial maintenance in vinomateriale, its kinds and concentration of yeast in tirazhnoj admixtures. The obtained data completely confirm results of the researches spent by us early, on white vinomaterialah.

Thus, it is possible to ascertain the general laws of a microbialogic and biochemical picture of process of secondary fermentation and posletirazhnoj endurances on immobilizovannyh yeast at reception of sparkling wines with use white and red vinomaterialov.

Process of maturing of red wines is bound to change of their coloration. Colour of wine undergoes changes from red-violet to red-brown. In bolshej degrees are subject to changes antotsiany (dyes) concerning to most legkookisljajushchimsja to materials. For the chromaticity and degree characteristic okislennosti use various methods. One of them consists in definition of indicators And and T.Zhyolto-korichnevaja a coloration appearing at ageing fault, is defined by absorption at H = 420 nanometers, and absorption at H = 520 nanometers defines a purple-red coloration. In fault these two shades are imposed, therefore for the characteristic of quality of a coloration indicator T defined by attitude D420/D520 is introduced. For the characteristic of intensity of a coloration use the sum of absorbencies D420+D520 [25, 114]. On purpose

Influence definitions immobilizovannyh yeast on change of chromatic characteristics at reception of red sparkling wines us in the course of endurance were defined intensity indicators () and a shade () wine colorations (tabl 3.16).

It is established, that in the course of endurance the indicator of intensity of a coloration decreases, and the shade indicator increases, that speaks about the processes of oxidation descending in fault. As to absolute units the indicator And, equal 1,0, in kjuve one year of endurance corresponds to a vintage wine. By Valujko G. G [25] it is noticed, that the size And within 0,5-1,0 is characteristic for vintage wines, and for young And fluctuates from 1,0 to 3,0.

Taking into account this indicator it is possible to assume, that the optimal term of endurance of the red sparkling wine received with use immobilizovannyh of yeast, 9-12 months are. Unique data on
To change of chromatic characteristics in the red sparkling wines received with ispolzvaniem immobilizovannyh of yeast, are resulted in work Bambalova G with sotr. [15]. Authors establish values And and T at level 0,593 and 0,670 accordingly. These indicators differ from those in the red sparkling wine received on free cells a little. Thus, use immobilizovannyh yeast for effecting of red sparkling wines does not lead to infringement of their coloration.

Table 3.16

Change of indicators of intensity and shade of a coloration of wines in the course of endurance

Indicators

Endurance time, month

0 3 6 9 12 18
Cabernet
AND 1,50 1,24 1,22 1,03 1,00 0,08
t 0,60 0,72 0,74 0,76 0,78 0,95
Саперави+Алиготе (2:1)
And 1,60 1,31 1,29 1,09 1,01 0,08
t 0,60 0,68 0,73 0,77 0,79 0,97

In view of high ekstraktivnosti red vinomaterialov at an organoleptic assessment it is noticed, that the sparkling wines received on their basis with use immobilizovannyh of yeast, are accepted as unduly sated. In this connection possibility of reception of red sparkling wines with use of lower concentration of Saccharum in tirazhnoj admixtures has been investigated. Circulations with concentration of Saccharum in tirazhnoj admixtures 1,0 have been put in pawn; 1,5; 2,2/100sm3 Work was spent on vinomateriale kinds of the Cabernet and a blend vinomaterialov kinds Saperavi and Aligote in the ratio 2:1.

At analysis of samples the difference in pressure of carbonic gas depending on mass concentration of Saccharum and terms of endurance (tab. 3.17) is noted. With augmentation of term of endurance pressure decreased a little.

It is necessary to notice, that pressure of carbonic gas at decrease in concentration of Saccharum to 1,5 g/100sm3 meets requirements,

Provided by the instruction (not less than 350 kpa), on this indicator.

Dynamics of pressure SOg in process posletirazhnoj endurances

Table 3.17

Mass konts-ija

Saccharum in tirazhnoj

Admixtures, g/100sm3

Pressure SOg, кПа/20°С
3 months 6 months 9 months
Cabernet
1.0 470 460 450
1.5 620 610 600
2.2 880 870 840
Саперави+Алиготе (2:1)
1.0 460 445 440
1.5 635 625 620
2.2 830 820 800

It is established, that change of concentration of Saccharum in tirazhnoj has not rendered to an admixture influence on the maintenance and dynamics of the basic components kjuve: mass concentration of Saccharums, organic acids, calcium, the general extract, polysaccharides and phenolic bonds, (tab. 3.18, 3.19).

Change of concentration of Saccharum in tirazhnoj admixtures has made essential impact on organoleptic indicators of the sparkling wines defined in dynamics for the purpose of an establishment of optimum terms of endurance. The sparkling wine estimated on a ten-ball scale with a maximum of 9 points (tab. 3.20).

Decrease in concentration of Saccharum in tirazhnoj to an admixture to 1,0 g/100sm3 has led to infringement of flavouring harmony: it is noted unpleasant zadushka in aroma,

Table 3.18

The basic chemical indicators kjuve in process posletirazhnoj endurances (vinomaterial Cabernet kinds)

The initial

Concentration

Saccharum,

g/100sm3

The cores

Indicators

Endurance time, month
0 3 6 9 12
Saccharum, g/100sm3 1.1 0.1 0.1 0.1 0.1
Spirit, % about. 9.9 10.4 10.4 10.4 10.5
Titr.k, g/dm3 6.1 5.2 5.2 5.1 5.1
Let.k, g/dm3 0.7 0.7 0.6 0.6 0.6
1.0 Obshch.ekstr., g/dm3 29.1 27.4 25.7 25.5 25.5
Vin.k ive, g/dm3 3.5 3.3 3.1 3.1 3.1
Calcium, mg/dm3 72.6 80.4 86.3 90.3 90.4
FV, mg/dm3 2545.2 2305.5 2232.1 2191.4 2190.5
PS, mg/dm3 405.5 370.9 352.7 344.2 344.1
Saccharum, g/100sm3 1.5 0.1 0.1 0.1 0.1
Spirit, % about. 9.9 11.2 11.2 11.2 11.2
Titr.k, g/dm3 6.1 5.2 5.2 5.1 5.1
Let.k, g/dm3 0.7 0.6 0.6 0.5 0.5
1.5 Obshch.ekstr., g/dm3 29.1 27.3 25.6 25.5 26.5
Vin.k ive, g/dm3 3.5 3.2 3.1 3.1 3.1
Calcium, mg/dm3 72.6 80.6 86.8 90.0 90.1
FV, mg/dm3 2545.2 2300.9 2229.3 2186.3 2185.9
PS, mg/dm3 405.5 369.6 352.0 344.2 344.0
Saccharum, g/100sm3 2.2 0.1 0.1 0.1 0.1
Spirit, % about. 9.9 11.7 11.8 11.8 11.8
Titer, k, g/dm3 6.1 5.2 5.2 5.2 5.1
Let.k, g/dm3 0.7 0.6 0.6 0.6 0.6
2.2 Obshch.ekstr., g/dm3 29.1 27.2 25.5 25.4 25.4
Vin.k ive, g/dm3 3.5 3.2 3.1 3.1 3.1
Calcium, mg/dm3 72.6 80.5 87.1 90.1 90.2
FV, mg/dm3 2545.2 2229.2 2227.8 2188.9 2187.9
PS, mg/dm3 405.5 369.0 351.2 344.6 343.9

Table 3.19

The basic chemical indicators kjuve in process posletirazhnoj endurances (a blend vinomaterialov Saperavi and Aligote 2:1)

The initial

Concentration

Saccharum,

g/100sm3

The cores

Indicators

Endurance time, month
0 3 6 9 12
Saccharum, g/100sm3 1.1 0.2 0.2 0.2 0.2
Spirit, % about. 10.0 10.9 10.9 10.9 10.9
Titr.k, g/dm3 5.5 4.9 4.8 4.8 4.8
Years. K, g/dm3 0.6 0.6 0.5 0.5 0.5
1.0 Obshch.ekstr., g/dm3 28.4 26.7 25.9 25.6 25.7
Vin.k ive, g/dm3 3.2 3.1 2.9 2.9 2.9
Calcium, mg/dm3 88.2 97.8 106.9 110.5 110.6
FV, mg/dm3 2395.3 2230.8 2120.7 2079.1 2070.2
PS, mg/dm3 398.0 368.5 350.7 344.0 343.6
Saccharum, g/100sm3 1.5 0.2 0.2 0.2 0.1
Spirit, % about. 10.0 11.3 11.3 11.2 11.3
Titer, k, g/dm3 5.5 4.9 4.8 4.8 4.7
Years. K, g/dm3 0.6 0.6 0.5 0.5 0.5
1.5 Obshch.ekstr., g/dm3 28.4 25.4 24.9 25.1 24.9
Vin.k ive, g/dm3 3.2 3.1 2.9 2.9 2.8
Calcium, mg/dm3 88.2 96.2 107.6 110.9 110.9
FV, mg/dm3 2395.3 2226.5 2117.7 2071.9 2070.1
PS, mg/dm3 398.0 367.1 349.9 346.3 345.1
Saccharum, g/100sm3 2.2 0.2 0.2 0.2 0.1
Spirit, % about. 10.0 11.8 11.8 11.8 11.9
Titer, k, g/dm3 5.5 4.9 4.8 4.8 4.7
Years. K, g/dm3 0.6 0.6 0.5 0.6 0.5
2.2 Obshch.ekstr., g/dm3 28.4 25.4 23.9 24.1 24.
Vin.k ive, g/dm3 3.2 3.0 2.9 2.8 2.9
Calcium, mg/dm3 88.2 98.6 107.1 110.8 110.8
FV, mg/dm3 2395.3 2221.7 2115.4 2069.5 2068.1
PS, mg/dm3 398.0 367.1 348.3 346.2 345.5

Organoleptic assessment of red sparkling wines in the course of endurance

Table 3.20

The name

The sample

Endurance time, month
9 12 18
The characteristic Point The characteristic Point The characteristic Point
1 2 3 4
Каберне* Game average. A bouquet pure, varietal. Taste harmonious, but idle time 8,55 Game short.

Bouquet varietal. Taste rough, inharmonious.

8,70 On tasting did not move
Cabernet ** Game long.

Bouquet pure, varietal, with tints of endurance. Taste full, soft, harmonious

8,65 Game long.

Bouquet pure with tints of morocco. Taste easy, harmonious.

8,85 Game long. A bouquet bright, but with tints pereokislennosti. In taste

Dead-ripe stage.

8,75
Cabernet *** Game long.

Bouquet bright, with a shade of a black currant. Taste soft, harmonious.

8,70 Game long.

Bouquet bright with tints of endurance. Taste full, harmonious.

-0

8,85 Game long.

Bouquet with paslyonovymi tints, but already oxidised. Taste full as it is felt

Dead-ripe stage.

8,75

\ABOUT

40

1

2

Z

Table 3.20 continuation

Saperavi

+

Алиготе*

(2:1)

Game short.

In a bouquet easy zadushka

Taste idle time insufficiently harmonious.

8,45 Game short.

Bouquet and taste varietal, but insufficiently harmonious.

8,75 On tasting did not move
Saperavi

+

Aligote **

(2:1)

Game long.

Bouquet pure, with tints endurances ("cream").

Taste soft, full, harmonious.

8,70 Game long.

In a bouquet of tint endurances ("cream"). Taste soft full, harmonious.

9,00 Game long.

Bouquet varietal with tints okislennosti. Taste full, but insufficiently harmonious.

8,80
Saperavi

+

Aligote ***

(2:1)

Game long.

Bouquet pure with tints endurances ("cream").

Taste easy, full, harmonious.

8,75 Game long.

Bouquet bright with tints vyyoderzhki. Taste harmonious, but

It is a little persuasive.

8,95 Game long.

Bouquet and taste full, bright,

It is felt pereokislennost

And dead-ripe stage.

8,80

Notes:

— Saccharum maintenance in tirazhnoj admixtures 1,0 г/Ю0см3;

— Saccharum maintenance in tirazhnoj admixtures 1,5 g/100sm3;

— Saccharum maintenance in tirazhnoj admixtures 2,2 g/100sm3;

Excessive roughness and weight in taste. Samples have received the lowest degustatsionnuju an assessment - 8,7 points, therefore after one year of endurance on tasting were not represented.

Samples with concentration of Saccharum 1,5 and 2,2 g/100sm3 in 12 months of endurance have appeared relatives under the organoleptic characteristic and have received assessments: 8,85 - kjuve on the basis of the Cabernet and 9,0 - kjuve on the basis of blend Saperavi with Aligote. Sparkling differed long game, a complex bouquet with tints of endurance. However, it is necessary to notice, that the samples received on lower concentration of Saccharum in tirazhnoj of an admixture (1,5 g/100sm3) were softer and more harmonious in taste. It gives real possibility of decrease in concentration of Saccharum in tirazhnoj to an admixture to 1,5 g/100sm3 at reception of red sparkling wines on the basis of use of yeast, immobilizovannyh in gel alginata calcium.

It is established, that the highest degustatsionnaja an assessment bsha is received in 12 months of endurance - from 8,8 to 9,0 points. It was thus noticed, that samples had long game, a bouquet with tints of endurance, soft and harmonious taste. In the course of the further endurance quality of a red sparkling wine on immobilizovannyh yeast has worsened. In 18 months of endurance degustatsionnye assessments have fallen to 0,1-0,2 points. In samples dead-ripe stage at the expense of appearance of tints pereokislennosti was marked.

Proceeding from the above-stated and on the conclusion degustatsionnoj the commission can consider as optimum term of endurance of the sparkling wines received with use immobilizovannyh of yeast on a basis vinomaterialov of red kinds of grapes of 9-12 months.

Literary data speak about an acceleration of maturing of the wines received by means of this processing method [109, 209] also. At metabolism research immobilizovannyh yeast it has been established, that contact with immobilizovannymi yeast is essential variates structure vinomateriala. The maintenance of flying acids, atsetaaldegida, diatsetipa decreases,
izobutanola and other components of wines negatively influencing organoleptic properties and, on the contrary, there is an enrichment by amino acids. On the basis of the received results authors develop the "know-how" of high-quality wines (white, pink, red) with reduction of term of endurance from 3 years till 6 months.

Thus, as a result of the spent researches use possibility immobilizovannyh yeast for the first time is shown at reception of red sparkling wines by a bottle mean. Are thus defined quantity led alginata calcium — 200±5 mg/dm3, concentration of yeast in tirazhnoj admixtures — 0,5yo0,1 - 1,0±0,1 million/sm3 and possibility of decrease in concentration of Saccharum in tirazhnoj is shown an admixture to 1,5 g/100sm3 without decrease in quality of a ready product. On the basis of it are developed and confirmed TI and THAT on reception of an experimental batch of red sparkling wines by a bottle mean with use immobilizovannyh yeast.

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A source: SOGOJAN KARINE RUDOLFOVNA. BIOCHEMICAL FEATURES of USE IMMOBILIZOVANNYH of YEAST In EFFECTING of SPARKLING WINES by the BOTTLE MEAN. The dissertation on competition of a scientific degree of a Cand.Tech.Sci. Yalta, 1998. 1998

More on topic 3.3. Reception of red sparkling wines on the basis of use immobilizovannyh yeast:

  1. 3.4. A role of physical and chemical changes in occurrence of opacifications at reception of sparkling wines on immobilizovannyh yeast
  2. 1.3. Use immobilizovannyh yeast in effecting of sparkling wines
  3. 3.2.5. Influence of term of endurance on maturing of the sparkling wines received with use immobilizovannyh of yeast
  4. SOGOJAN KARINE RUDOLFOVNA. BIOCHEMICAL FEATURES of USE IMMOBILIZOVANNYH of YEAST In EFFECTING of SPARKLING WINES by the BOTTLE MEAN. The dissertation on competition of a scientific degree of a Cand.Tech.Sci. Yalta,,
  5. 3.2.2. Influence immobilizovannyh yeast on dynamics of physical and chemical indicators kjuve
  6. 1.4. Influence of terms of endurance on quality of sparkling wines
  7. 1.2. Influence of the basic processing methods of effecting of sparkling wines by a bottle mean on the maintenance of biopolmers.
  8. 3.2.1 Features of secondary fermentation with use of yeast, immobilizovannyh in gel alginata sodium from seaweed of sort Cistozeira.
  9. red books and Red lists MSOP
  10. 1.1. Formation of colloidal system of wines