Poberezhets V. Improvement of the technologies of fruit-and-berry honey wines of increased biological value

The dissertation is devoted to the improvement of the technology of fruit-and-berry honey wines. The components of biochemical composition of honey, apple and cherry juices, their wine materials, fermented with addition of honey and sugar, were studied. A differential equation, describing the process of wort fermentation, was received. The relationship between physical parameters and indices of quality of wine materials and wines was found. A new method of express control of the content of ethyl alcohol and general extract was developed on the basis of aerometric and refractometric measurements. The processes of intensive self-clarification of wine materials, fermented with addition of honey which simplif the technology of clarification of fruit-and-berry honey wines were displayed.