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Strukova Vera Evgenjevna

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• Kuban State Technological University
 
  доцент

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TOP5 co-authors

• Hristjuk V. T. ¹
• Babenkova M. A. ¹

Articles count: 1

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• pdf  204.013kb doc 204.013kb Views: 1333 Date: 30.09.2013
  Babenkova M. A. Hristjuk V. T. Strukova V. E.

  CHANGE OF BIOLOGICAL ACTIVE SUBSTANCES AND DRINK WINE TYPE CAHORS DEPENDING ON THE NATURE AND METHOD OF MAKING THE COMPONENTS OF ALCOHOL

  05.00.00 Technical science

  Description

  The influence of technology on the fortification composition of biologically active substances of wine and the Cahors beverage type has been examined. We have also established and explained the dependence of the content of phenolic compounds, including carboxylic acids from the ways of alcoholization. A way of fortification, contributing to the enrichment of wines and beverages such as Cahors with biologically active substances has been shown