Otimizing the composition of the blends for white sparkling wines obtained from grapes of new selection and local varieties
Research on the use of wine materials from new breeding varieties as components of blending with local varieties for the production of wine raw materials for quality white sparkling wines. Establishing the optimal ratio of blends of different varieties.
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Influence of natural plant extracts used as an alternative to sulfur dioxide on aromatic wine compounds. The use of plant extracts (grape pomace, rosemary, blackberries) in various concentrations. Application of sulfur dioxide and blueberry extract.
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статья, добавлен 27.04.2023The study of sunflower seeds with a high content of glycerides of oleic acid, oil obtained from them by the method of single pressing. Determination of physical and mechanical properties and quality of seeds. Determination of the oxidative stability.
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Definition of British cuisine as a specific set of cooking traditions and practices associated with the United Kingdom. Description and history of the formation of British food as unpretentious dishes made from local ingredients with simple sauces.
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статья, добавлен 20.07.2024To study the influence of biologically active compounds on process of lipid oxidation of the fat complex in poultry meat of mechanical rolling during storage. The obtained research results testify to the expediency of using biologically active compounds.
статья, добавлен 14.07.2022Milk whey as a complex biological object used in modern food production technologies. Analysis of the biotechnological potential of milk whey and prospects for its use in beverages. Assessment of nutritional and biological value of the product.
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