Name
Yakuba Yuriy Fedorovich
Scholastic degree
•
Academic rank
associated professor
Honorary rank
—
Organization, job position
State Scientific Organization North Caucasian Regional Research Institute of Horticulture and Viticulture of the Russian Academy of Agricultural Sciences
Web site url
—
Articles count: 3
Features of technology of port from perspective red grape of Negro, Podlesniy, 40 let Pobedy, Dostoyniy and white - Bianka and First-born Magaracha are investigated. The organoleptic characteristics of re-ceived ports is given.
Positive influence is established and explained at en-tering in researched strong wine materials the autoly-sis of yeast processed by electromagnetic fields VLF or the MICROWAVE. Experimental results are shown and optimum parameters of a fermentation, thermal processing and conditions of entering of an autolysis of yeast, MICROWAVES - EXTRACTS are determined.
The opportunity of application of an oak extract of the Russian manufacture for processing internal surface barrels for cognac is investigated with the purpose of increase in a resource of their use. Positive influence of solutions of an oak extract on process of restoration of oak barrels is established and explained. Experimental results are shown and optimum parameters of processing are determined
We propose an advanced technological production of port wine from the perspective grape varieties.
The positive effect of microwave exposure in order to intensify the process of making port wine is presented. The estimation of the organoleptic
characteristics of the product is shown