PINE NUTS SHELL SORBENT INFLUENCE ON THE ORGANIC ACIDS COMPOSITION AND APPLE WINES VOLATILE COMPONENTS
Journal: Bulletin of KSAU
Year: 2025

The purpose of research is to study the composition of organic acids and volatile impurities in apple wine. As an object of study, we used apple wines obtained by fermentation of fresh squeezed and clarified juice from the fruits of a small-fruited apple tree of the Krasnaya grozd' variety. The resulting apple must was fermented using a pine nut shell nozzle (sample 2). As a control sample (sample 1), wine material obtained by fermentation of the same apple must without the use of a nozzle was u