Open AccessTesting of herbal preparations in white wine technology
Author(s) -
N Y Kachaeva,
Л.И. Стрибижева,
V V Avdeenko
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/677/2/022102
Subject(s) - wine , traditional medicine , food science , raw material , white wine , mathematics , reliability (semiconductor) , chemistry , medicine , organic chemistry , physics , power (physics) , quantum mechanics
The paper gives a comparative analysis of the flocculation ability of gluing preparations of animal, vegetable and synthetic origin. The objects of study were also wort and wine material from the Viognier and Chardonnay grape varieties of the first and press fractions. The optimal concentrations of a specific material were pre-selected. Mathematical processing of the research data showed the reliability of the results. The study showed the feasibility of using herbal preparations, as well as their positive effect on the quality of the product in comparison with preparations of synthetic origin.