Search academic texts

Information × Registration Number 0204U003544, 0103U006358 , R & D reports Title The technological backgroud of the new trend of grape processing for development of vaw materials for table dry and champagne vines popup.stage_title Head Ivanenko A.V., Registration Date 24-03-2004 Organization Odessa State Academy of Food Technolo-gies popup.description2 By the factor, which one considerably influences quality of wort at his extraction from raw, is the specific power of process. By change of intensity of machine work of a grapes the elective extraction of wort of wort in the beginning from a cell-like pulp is reached, which one has the least strength and further, fading in intensity, more extractive wort is taken, which one will use at cooking faults of miscellaneous phylums. The new yardstick of intensity of power operating is designed, with the help which one the estimation of a production equipment is made and the 0pathes of research of process of extraction of wort with whole bunch of a grapes are determined, that is a recent trend in technology of processing of a grapes5635 Product Description popup.authors popup.nrat_date 2020-04-02 Close