title: Effect of different yeast races on saké quality from domestic raw materials
abstract: Abstract. In the alcoholic beverage market, some attention has recently been paid to new beverages, one such beverage is saké. Along with other imported products, it is also necessary to establish production of this drink for the purpose of import substitution. The aim of the study was to investigate the influence of different yeast races on the quality of saké from domestic raw materials and to develop recommendations for their use. The research tasks included the study of the following issues:
journal: Fruit growing and viticulture of South Russia