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1.6. The conclusion and a substantiation of a direction of researches

The presented literary data allow to judge the important role of biopolmers, such as proteins, polysaccharides and phenolic materials, and their complexes in formation of colloidal system and colloidal opacifications in wines.

In addition of quality of sparkling wines the role of biopolmers is double. On the one hand, they make positive impact, acting as poverhnostnoyoaktivnye materials in enriching of foamy and sparkling properties, and with another - as initiators of processes of destabilization.

Effecting of sparkling wines by a bottle mean allows to receive a product of high quality. However, presence of the labour-consuming and long operations, one of which is remjuazh, increases the cost price of let out production and does not allow to dilate effecting volumes. In connection with the problem decision remjuazha the greatest attention of explorers involves use immobilizovannyh yeast as there is a possibility of reduction of this operation about several seconds.

Analysis of the domestic and foreign literature testifies to practically full absence of data on influence immobilizovannyh in gel of yeast on change of components colloidal sitemy sparkling wines in the course of secondary fermentation and posletirazhnoj endurances. Necessity of carrying out of researches for the given range abundantly clear as terms depend on the decision of these questions remjuazha and quality of finished goods.

The basic source of reception alginata is brown vodorosl sorts Laminariae, and its main sire in the CIS at present — Russia (the Arkhangelsk, Seaside and Novorossisk algal combines)

In this connection, studying of possibility of use for immobilizatsi carriers of an aboriginal parentage, and also continuation of works on a substantiation of technology of reception of sparkling wines with use immobilizovannyh yeast, will allow to develop concrete technologies.

Considering stated, at a choice of a direction of researches the basic attention has been given studying of possibility of use of the new carrier immobilizovannyh yeast — alginata sodium from Black Sea brown seaweed of sort Cistozeira, influences immobilizovannyh in gel of yeast on change of the components responsible for physical and chemical and colloidal stability, terms of endurance of the sparkling wines received by a bottle mean.

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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 1.6. The conclusion and a substantiation of a direction of researches:

  1. Social intelligence as a scientific direction of psychological researches
  2. 1.2. Emotional intelligence as a scientific direction of psychological researches
  3. 2.2 Substantiation of a choice of a technique of carrying out of experimental researches
  4. 2.1 Substantiation of a choice of reagents for researches
  5. CHAPTER 6. DISCUSSION OF RESULTS OF OWN RESEARCHES AND THE CONCLUSION
  6. §2.4. Realistic right phenomenology as an independent direction pravoponimanija on an example of the doctrine of A.Rajnaha
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  8. Interaction with consumers (direction).
  9. interaction with suppliers (direction).
  10. Interaction with other enterprises branches (direction).
  11. Generativnoe a direction in studying ontogeneza speeches
  12. the Organization of public relations of the enterprise (a direction 3).
  13. 2.2. The Anthropotsentrichesky direction in research terminosistem
  14. Other directions (direction).
  15. 1.2. A psycholinguistic direction in studying speech ontogeneza
  16. § 1.3. The Paleoekonomichesky direction in studying of settlements of the early Middle Ages.
  17. the Centralized direction corporation.
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