Vol. 4 No. 80 (2022): “AgriScience and Technology” scientifi
2023; 411–417
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Study of the Possibility of Honey Wine Production Using New Active Dry Yeasts and Yeasts Derivatives

Elyanora GEVORGYAN*

Received: 2024-12-27 · Published: 2023-07-19

© 2023 The Author(s) and the original publisher.

Licence: as stated by the publisher.
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Original title
Study of the Possibility of Honey Wine Production Using New Active Dry Yeasts and Yeasts Derivatives
Author
Elyanora GEVORGYAN
Source journal
Vol. 4 No. 80 (2022): “AgriScience and Technology” scientifi
Published
2023-07-19
Licence
as stated by the publisher
Original
https://doi.org/10.52276/25792822-2022.4-411

Abstract

The current article is dedicated to the study of the possibility of obtaining alcoholic beverages made by fermenting natural honey (honey wine) using different types of dry active yeast and yeast autolysis derivatives. The data obtained from the results of the research will be interesting both from the scientific and production point of view and allow us to conclude that the selected yeasts can be used for the production of such alcoholic beverages.
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