Bobrov V. Development of methods for the efficient section and use of the distillate fractions in the brandy spirit production.

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0403U002937

Thesis Registration Form

0403U002937.pdf

Applicant for

Specialization

  • 05.18.07 -

30-07-2003

Specialized Academic Board

Д53.365.02

Essay

Object of research: Technology of distilling wine material into brandy spirit. Objective: Improvement of technology of brandy spirit production. Methods: Conventional methods used in winemaking. Novelty: Regularities describing how aroma-forming components of wine material transmit into brandy spirit during distillation. Realization Implementation: A new technological scheme of distilling wine material into brandy spirit. Implementation: The new technology has been put into use at the Simferopol winery, and a total of 3000 dal of brandy spirit have been produced, with an economic effect of 7,94 thousand hrn. Field: Winemaking

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Автореферат диссертационной работы--aref.doc

Рукопись диссертационной работы--Диссертация.DOC

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