Analysis of alternative methods and price politic of icewine production
<p>The artificial methods of must concentration<strong> </strong>were discussed in current study:<strong> </strong>the <strong>microwave vacuum dehydration, reverse osmosis and </strong>cryoextraction. The main factor of using of alternative ways is deficien...
Main Authors: | V. Ostapenko, O. Tkachenko, E. Iukuridze |
---|---|
Format: | Article |
Language: | English |
Published: |
Odesa National University of Technology
2017-06-01
|
Series: | Harčova Nauka ì Tehnologìâ |
Subjects: | |
Online Access: | http://journals.gsjp.eu/index.php/foodtech/article/view/507 |
Similar Items
-
Chemical and Sensory Characterization of Vidal Icewines Fermented with Different Yeast Strains
by: Ke Tang, et al.
Published: (2021-09-01) -
Influence of Harvest Date and Grape Variety on Sensory Attributes and Aroma Compounds in Experimental Icewines of Ukraine
by: Viktoriia Lutskova, et al.
Published: (2021-01-01) -
Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of ‘Italian Riesling’ Icewine
by: Teng-Zhen Ma, et al.
Published: (2020-06-01) -
Impact of Candida railenensis during fermentation on the aromatic profile of Vidal blanc icewine
by: Jing Li, et al.
Published: (2023-08-01) -
Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine
by: Bo-Qin Zhang, et al.
Published: (2018-10-01)