Investigating the Impact of Yeasts Additives on the Quality of the Red Wines: Autolyzes of Yeast and Yeast Derivatives Introduced During Alcoholic Fermentation

Artem Jraghatspanyan

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Abstract

The second part of the article series is about the study of the influence of
yeast and autolyzed yeast derivative on red wines’ qualitative and quantitative
characteristics. Wine samples in which the preparation process was explained
in the first part of the article were investigated. Wine coloring and phenolic
compounds were measured. Organoleptic properties of the wines are presented
as spider graphs with tasting notes.

Author(s)

Table of Contents

Investigating the Impact of Yeasts Additives on the Quality of the Red Wines: Autolyzes of Yeast and Yeast Derivatives Introduced During Alcoholic Fermentation

Abstract

Author(s)

Table of Contents

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Investigating the Impact of Yeasts Additives on the Quality of the Red Wines: Autolyzes of Yeast and Yeast Derivatives Introduced During Alcoholic Fermentation

Abstract

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