The determination of yeast viability in the concentrated sugar solutions

dc.contributor.author	BALANUŢĂ, Anatol
dc.contributor.author	SCLIFOS, Aliona
dc.contributor.author	COVACI, Ecaterina
dc.date.accessioned	2022-11-16T13:01:16Z
dc.date.available	2022-11-16T13:01:16Z
dc.date.issued	2022
dc.identifier.citation	BALANUŢĂ, Anatol, SCLIFOS, Aliona, COVACI, Ecaterina. The determination of yeast viability in the concentrated sugar solutions. In: Modern Technologies in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 94. ISBN 978-9975-45-851-1.	en_US
dc.identifier.isbn	978-9975-45-851-1
dc.identifier.uri	http://repository.utm.md/handle/5014/21697
dc.description.abstract	The object of this investigation is to find new methods of directing the autolysis process, which has a positive effect on the production of sparkling wines in pressure tanks by administering active dry yeast in the draft liquor, to speed up the autolysis process of the yeast and with the release autolysis compounds in wine.	en_US
dc.language.iso	en	en_US
dc.publisher	Universitatea Tehnică a Moldovei	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	dry white wines	en_US
dc.subject	sparkling wines	en_US
dc.subject	autolysis	en_US
dc.subject	dry yeast	en_US
dc.title	The determination of yeast viability in the concentrated sugar solutions	en_US
dc.type	Article	en_US