Tkachenko D. Improvement of red table Wine technology on the basis of utilization carbon maceration method

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0410U004548

Thesis Registration Form

0410U004548.pdf

Applicant for

Specialization

  • 05.18.05 - Технологія цукристих речовин та продуктів бродіння

20-10-2010

Specialized Academic Board

Д 26.058.04

National university of food technologies

Essay

Dissertation is dedicated to elaboration of young red table ordinary wine technology on the basis of carbon maceration method. In this work for the first time we propose complex approach to the technology of young red table wines which include method of carbon maceration of full grape berries which precedes alcohol fermentation which makes possible insurance of necessary composition, stability, organoleptic production properties during minimal terms. Optimal parameters of carbon maceration have been scientifically substantiated (Treatment is 23…26°С, granulometric row material composition of destroyed berries is 30…50%, time of process - 10 days).

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Files

Dis2.pdf

dis1.doc

АВТОРЕФ.doc

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