title: Optimize the fermentation process of strawberry must for unfortified wine
abstract: The dynamics of the accumulation of ethyl alcohol in the must from the strawberry varieties of Skolka and Pegas harvested in 2016 and 2017 during the production of unfortified wine materials were investigated. In variants which have accumulated a sufficient volume fraction of ethyl alcohol for the preparation of non-fortified wine, the average content is determined depending on the duration of fermentation. It is advisable to use yeast races EU-1118, ENSIS-LE-5, ENSIS-LE-6 for the production of 
journal: Naukovì dopovìdì Nacìonalʹnogo unìversitetu bìoresursiv ì prirodokoristuvannâ Ukraïni