Investigating the Impact of Yeasts Additives on the Quality of the Red Wines: Autolyzes of Yeast and Yeast Derivatives Introduced During Alcoholic Fermentation-Reference-Cited by-同舟云学术

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

Published:2023 Issue: Volume: Page:193-197
ISSN:2579-2822
Container-title:AgriScience and Technology
language:
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Author:

Kazumyan K.N.¹,Mikayelyan M.N.¹,Gevorkyan E.R.¹,Jraghatspanyan A.A.¹

Affiliation:

1. Armenian National Agrarian University

Abstract

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.

Publisher

Armenian National Agrarian University

Subject

General Medicine

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