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INFLUENCE OF YEAST RACES ON AROMATIC PROPERTIES OF CHAMPAGNE PREPARED USING TRADITIONAL TECHNOLOGY by L. V. Gnetko, L. P. Nerovnykh, M. M. Kobleva

Published 2020-11-01

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2

Computer model and complete set of a functional non-alcoholic beverage production line by L. V. Gnetko, M. M. Udychak, B. B. Siyukhova, S. A. Gisheva

Published 2021-02-01

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3

Study of the influence of fermentation conditions on the content of aroma-forming substances in young red wines by L. V. Gnetko, M. M. Udychak, M. M. Kobleva, B. B. Siyukhova

Published 2023-02-01

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4

$The effect of yeast race on the composition of a high-molecular fraction and physical and chemical properties of sparkling wines$

The effect of yeast race on the composition of a high-molecular fraction and physical and chemical properties of sparkling wines by L. V. Gnetko, I. O. Zolotarev, G. Y. Arutyunova, V. N. Khachaturov

Published 2019-03-01

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5

Investigation of the influence of fermentation conditions on the content of biologically active substances of the phenolic complex in young red wines by L. V. Gnetko, L. P. Nerovnykh, Kh. R. Siyukhov, G. Yu. Arutyunova

Published 2023-05-01

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6

Influence of enzymative catalysis on technological parameters of apple juice production by L. V. Gnetko, L. P. Nerovnykh, M. M. Udychak, B. B. Siyukhova, M. M. Kobleva

Published 2021-11-01

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