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UZUMNING PINO NUAR NAVIDAN SIRKA OLISHNING DASTLABKI NATIJALARI TAHLILI

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Agrochemistry, Plant Protection and Plant Quarantine

Agrochemistry, Plant Protection and Plant Quarantine

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ARTICLE ANNOTATION

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The process of fermentation and alcoholic fermentation for obtaining vinegar based on grape pomace, must and pulp of the Pinot Noir variety was studied. Despite similar initial parameters of all processes (sugar content 12°Brix), their course and final results were different. As a result, fermentation of grape must was completed in the shortest time (18 days) and the highest alcohol content was achieved (6.5-7.0%). The results obtained for grape pomace and pulp were similar, fermentation proceeded somewhat more slowly (20 days), and the final alcohol content was close (5.5-6.0%).

AUTHORS

D.Azimova

Akademik M.Mirzayev nomidagi bog‘dorchilik, uzumchilik va vinochilik ilmiy-tadqiqot instituti

Tags

# ферментация# must# pulp# сусло# виноград# uzum# grapes# fermentation# qand miqdori# содержание сахара# sugar content# sirka# Pino nuar# uzum turpi# suslo# mezga# fermentatsiya# уксус# Пино нуар# выжимки# мезга# vinegar# Pinot Noir# pomace

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Article Identifiers

ROI:

https://eroi.uz/11.0071/A1125-0031

DOI:

Not Available

References

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5. Золотарева А. Ю., Касканова А. М., Жарыкбасов Е. С. Виноделие: погружение в процессы ферментации //Акту альные вопросы науки и практики. – 2023. – С. 14-23