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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1581
Title: The determination of yeast viability in the concentrated sugar solutions
Authors: BALANUTA, Anatol 
SCLIFOS, Aliona 
COVACI, Ecaterina 
Keywords: dry white wine;variety;sugar;liquor;microscope;mortified;viable yeast;hours
Issue Date: 2022
Source: BALANUŢA A., SCLIFOS A., COVACI E. The determination of yeast viability in the concentrated sugar solutions In: Abstract Book of the 5th International Conference Modern Technology in the Food Industry - 2022, 20-22 october 2022, Chisinau, 94. https://mtfi.utm.md/files/Materialele_Conferintei_MTFI-2022.pdf
Project: 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară 
Conference: International Conference Modern Technology in the Food Industry
Abstract: 
The object of this investigation is to find new methods of directing the autolysis process, which has a positive effect on the production of sparkling wines in pressure tanks by administering active dry yeast in the draft liquor, to speed up the autolysis process of the yeast and with the release autolysis compounds in wine.
URI: http://repository.utm.md/handle/5014/21697
http://cris.utm.md/handle/5014/1581
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