Vol. 2 No. 86 (2024): “AgriScience and Technology” scientifi
ISSN 2579-2822
2024; 149–155
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Study of the Possibility of Honey Wine Production Using New Active Dry Yeasts and Yeasts Derivatives

Shahane Bakhshetsyan*, Elyanora Gevorgyan, Mikayel Mikayelyan

Armenian National Agrarian University

Received: 2024-12-23 · Published: 2024-07-26

© 2024 The Author(s) and the original publisher.

CC BY-NC 4.0 This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
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Originally published in Vol. 2 No. 86 (2024): “AgriScience and Technology” scientifi, 2024 — https://doi.org/10.52276/25792822-2024.2-149.

Original title
Study of the Possibility of Honey Wine Production Using New Active Dry Yeasts and Yeasts Derivatives
Authors
Shahane Bakhshetsyan, Elyanora Gevorgyan, Mikayel Mikayelyan
Source journal
Vol. 2 No. 86 (2024): “AgriScience and Technology” scientifi
Published
2024-07-26
Licence
Creative Commons Attribution-NonCommercial 4.0 International
Original
https://doi.org/10.52276/25792822-2024.2-149

Abstract

Honey wine, also known as a fermented beverage made from natural honey, is believed to be one of the earliest alcoholic drinks created by ancient humans thousands of years ago, long before the discovery of grape wine. Our research aims to produce wine from honey collected in the Armenian mountains. A series of articles 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 research results will be interesting from both the scientific and production points of view. This will allow us to conclude that the selected yeasts can be used for producing such alcoholic beverages.
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