Drevova S. Improving the technology of sparkling wines on the basis of the regulation of the complex of the surfactants

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0417U004366

Thesis Registration Form

0417U004366.pdf

Applicant for

Specialization

  • 05.18.05 - Технологія цукристих речовин та продуктів бродіння

29-11-2017

Specialized Academic Board

Д 26.058.04

National university of food technologies

Essay

The thesis is devoted to the improvement of the technology of white sparkling wines with increased sparkling properties, stability of the system of wine-gas which is provided due to the surfactants of protein, phenolic and carbohydrate nature, which are in kinetically stable forms. To improve the stability of the wine-gas system, the limits of the variation of the parameters of the values of the parameters of protein, phenolic, carbohydrate surfactants and the algorithms of regulation of these surfactants in base wines and sparkling wines have are determined.

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Files

Автреферат Древова С.С., НУХТ 2017.doc

Дисертація Древова С.С..doc

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