| Issue |
E3S Web of Conf.
Volume 222, 2020
International Scientific and Practical Conference “Development of the Agro-lndustrial Complex in the Context of Robotization and Digitalization of Production in Russia and Abroad” (DAIC 2020)
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|---|---|---|
| Article Number | 06028 | |
| Number of page(s) | 7 | |
| Section | Food Security. Economics and Legal Regulation in the Agro-industrial Complex | |
| DOI | https://doi.org/10.1051/e3sconf/202022206028 | |
| Published online | 22 December 2020 | |
Assessment of the suitability of dry yeast for the production of wines and wine beverages from sea buckthorn
1 Ural State Economic University, 8 Marta, 62, 620144 Yekaterinburg, Russia
2 Biysk Technological Institute (branch) Altai State Technical University named after I.I. Polzunov, Geroya Sovetskogo Soyuza Trofimova Str., 27, 659305 Biysk, Russia
* Corresponding author: chugunova@usue.ru
Biochemical transformations under the action of the yeast enzyme complex affect not only the utilization of sugar to the final product - ethyl alcohol, but also secondary processes accompanied by the synthesis of minor side components that have a significant impact on the bouquet and taste of finished drinks. Modern dry yeast for winemaking produced industrially is characterized by significant variability in characteristics, which requires testing of their use on various types of raw materials. In the experiment, data were obtained on the use of dry yeast produced by LALLEMAND Inc. company (Canada) for the production of sea buckthorn wines and wine beverages. It is established that the studied yeast samples allow to obtain a finished product with different characteristics, which makes it possible to differentially approach the industrial implementation of the technology of wines and wine drinks from sea buckthorn by varying the yeast strains.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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