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The determination of yeast viability in the concentrated sugar solutions

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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


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    20–22 October, 2022

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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