Name
Danielyan Аrmen Yurievich
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Honorary rank
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Organization, job position
State Scientific Organization North Caucasian Regional Research Institute of Horticulture and Viticulture of the FANO of Agricultural Sciences
Web site url
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Articles count: 2
We have established a change in the concentration of nitrous connections - amino, ammonium, total nitrogen and protein - during the fermentation of grape must by different races of yeast. Yeast which ensure reduction in the number of nitrous connections at the stage of the active fermentation were isolated
The influence is shown for the race of yeasts to the dynamics of the fermentation of grape must, the composition of organic acids and aromatic of components. The races, which ensure obtaining high-quality winemakings material are presented