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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