Open AccessAROMA-FORMING COMPLEX OF RED DRY WINE OF «KARA-KOISU» WHEN USING SACCHAROMYCES CEREVISIAE Y-4270 STRAIN
Author(s) -
Светлана Цалистиновна Котенко,
Э. А. Халилова,
D. A. Aliverdieva,
Olga Nikolaevna Shelud'ko,
Ekaterina Aleksandrovna Mitrofanova,
Aida A. Abakarova,
Yulia Leonidovna Palyan
Publication year - 2021
Publication title -
plodovodstvo i vinogradarstvo ûga rossii
Language(s) - English
Resource type - Journals
ISSN - 2219-5335
DOI - 10.30679/2219-5335-2021-1-67-343-357
Subject(s) - wine , aroma , strain (injury) , biology , saccharomyces cerevisiae , food science , botany , aroma of wine , chemistry , genetics , yeast , anatomy