Work

Updating the methodology of creating wine drinks using raw materials that have lost organoleptic properties

Year: 2025

Type: article

Abstract: The paper considers the production of wine drinks using raw materials that have lost their organoleptic properties. The production methodology is updated, and a number of physical and chemical properties are studied. The amount of sugar in the raw materials used is studied. The refraction and optical density of sugar solutions are analyzed using a photocolorimetric method. The results obtained in the paper can be used in the production of wine drinks.

Source: Vestnik of M Kozybayev North Kazakhstan University

DOI: 10.54596/2958-0048-2025-1-26-33

Authors: D. S. Savchenko, S. O. Knyazhev, M. Y. Bondar, E. G. Kartasheva

Institution: Manash Kozybayev North Kazakhstan University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

OpenAlex ID: W4409449741

FWCI:

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