Method for assessing the capacity of secondary fermentation of the yeast strain for the production of red sparkling wine

The invention relates to biotechnology, namely to a method for assessing the capacity of secondary fermentation of the yeast strain for the production of red sparkling wine.The method, according to the invention, comprises addition of the yeast strain in an amount of 3 mln cells/cm3 in wine with a s...

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Bibliographische Detailangaben
Hauptverfasser:	SOLDATENCO Eugenia, SOLDATENCO Olga, TARAN Nicolae, MORARI Boris
Format:	Patent
Sprache:	eng ; rum ; rus
Schlagworte:	APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY BEER BIOCHEMISTRY CHEMICAL OR PHYSICAL LABORATORY APPARATUS FOR GENERAL USE CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL PREPARATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TRANSPORTING VINEGAR WINE
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