title: Studying the biochemical transformations in sherry wines subjected to biological aging
abstract: The fundamental role in the process of biological aging is given to yeast which enrich the wine with substances that contribute to the formation of the characteristic organoleptic properties of sherry. We studied 55 samples of wine in the dynamics of biological aging. The purpose of this research was to study the transformation of wine components during biological aging and to determine their technological value. Generalization of experimental data showed that biological aging determines changes
journal: E3S Web of Conferences