title: ИССЛЕДОВАНИЯ ВЛИЯНИЯ ТЕРМИЧЕСКИХ ОБРАБОТОК НА ПОКАЗАТЕЛИ КАЧЕСТВА ИГРИСТЫХ ВИН
abstract: The article is devoted to a study aimed at identifying and developing technological techniques that ensure the intensification of enzymatic reactions in yeast biomass during the post-aging of sparkling wine and, as a result, a significant reduction in the aging time and improvement of the quality of the finished product. In order to study the mechanism of autolysis of yeast during the period of post-run exposure, the effects of temperature regimes of circulation treatments on changes in its phys
journal: Ползуновский вестник