Open AccessQUALITY FORMATION OF UNFORTIFIED STRAWBERRY WINE MATERIALS UNDER APPLICATION OF DIFFERENT YEAST RACES
Author(s) -
A. Tokar,
Iryna Haidai,
O. Yoshyna,
V. Voitsechivskyi
Publication year - 2018
Publication title -
naukovì pracì nacìonalʹnogo unìversitetu harčovih tehnologìj
Language(s) - English
Resource type - Journals
eISSN - 2617-1945
pISSN - 2225-2924
DOI - 10.24263/2225-2924-2018-24-6-23
Subject(s) - wine , yeast in winemaking , yeast , quality (philosophy) , food science , biology , genetics , saccharomyces cerevisiae , physics , quantum mechanics