title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ ÑÐ¿Ð¾ÑÐ¾Ð±Ð° ÑÐµÐ³Ð¸Ð´ÑÐ°ÑÐ°ÑÐ¸Ð¸ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹ Ð½Ð° ÑÐ±ÑÐ°Ð¶Ð¸Ð²Ð°Ð½Ð¸Ðµ ÑÐ±Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÐ»Ð°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: The influence of the yeast rehydration method on the fermentation of apple wort
Creators: name: Ð¨Ð¿Ð°Ðº, ÐÐ¸ÐºÐ¸ÑÐ°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2022
Subjects: Ð´ÑÐ¾Ð¶Ð¶Ð¸
ÑÐ¸Ð´Ñ
Ð¸Ð³ÑÐ¸ÑÑÐ¾Ðµ Ð²Ð¸Ð½Ð¾
Ð²Ð¸Ð½Ð¾
ÑÐ±Ð»Ð¾ÑÐ½Ð¾Ðµ ÑÑÑÐ»Ð¾
Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ðµ
yeast
cider
sparkling wine
wine
apple wort
fermentation

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ ÑÐ¿Ð¾ÑÐ¾Ð±Ð° ÑÐµÐ³Ð¸Ð´ÑÐ°ÑÐ°ÑÐ¸Ð¸ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹ Ð½Ð° ÑÐ±ÑÐ°Ð¶Ð¸Ð²Ð°Ð½Ð¸Ðµ ÑÐ±Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÐ»Ð°. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: ÐÐ·ÑÑÐ¸ÑÑ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ Ð¿Ð¾ ÑÐµÐ¼Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ; ÐÐ·ÑÑÐ¸ÑÑ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½Ð¾-ÑÐµÑÐ½Ð¸ÑÐµÑÐºÑÑ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ Ð½Ð° Ð½Ð°Ð¿Ð¸ÑÐºÐ¸ Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ; ÐÑÐ²Ð¾Ð¸ÑÑ Ð¼ÐµÑÐ¾Ð´Ñ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ñ ÐºÐ°ÑÐµÑÑÐ²ÐµÐ½Ð½ÑÑ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÑÐ»Ð°Ð±Ð¾Ð°Ð»ÐºÐ¾Ð³Ð¾Ð»ÑÐ½ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð²; ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°ÑÑ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ ÑÐ¾ÑÑÐ°Ð²Ð° ÑÑÐ±ÑÑÑÐ°ÑÐ° Ð½Ð° ÑÐºÐ¾ÑÐ¾ÑÑÑ ÑÐµÐ³Ð¸Ð´ÑÐ°ÑÐ°ÑÐ¸Ð¸ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹; ÐÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð¸ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¸ Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐ±Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÐ»Ð°; ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°ÑÑ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð½ÑÐµ Ð½Ð°Ð¿Ð¸ÑÐºÐ¸ Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ. ÐÐ±ÑÐµÐºÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: Ð´ÑÐ¾Ð¶Ð¶Ð¸, ÑÐ±Ð»Ð¾ÑÐ½ÑÐ¹ ÑÐ¾Ðº Ð¿ÑÐ¾Ð¼ÑÑÐ»ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð¸ ÑÐ±ÑÐ¾Ð¶ÐµÐ½Ð½Ð¾Ðµ ÑÐ±Ð»Ð¾ÑÐ½Ð¾Ðµ ÑÑÑÐ»Ð¾. Ð Ð°Ð±Ð¾ÑÐ° Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° Ð½Ð° Ð±Ð°Ð·Ðµ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ Ð±Ð¸Ð¾ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÐÐ¨ÐÐ¸ÐÐ ÐÐÐ¡Ð¸Ð. ÐÐ½Ð°Ð»Ð¸Ð·Ð¸ÑÑÐµÐ¼ÑÐ¼Ð¸ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼Ð¸ Ð±ÑÐ»Ð¸: Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ, Ð¼Ð°ÑÑÐ¾Ð²Ð°Ñ Ð´Ð¾Ð»Ñ ÑÑÑÐ¸Ñ Ð²ÐµÑÐµÑÑÐ² Ð² ÑÐ¾ÐºÐµ ÑÐµÑÑÐ°ÐºÑÐ¾Ð¼ÐµÑÑÐ¸ÑÐµÑÐºÐ¸, ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÑ ÑÐ¾ÐºÐ° Ð¼ÐµÑÐ¾Ð´Ð¾Ð¼ ÑÐ¸ÑÑÐ¾Ð²Ð°Ð½Ð¸Ñ. Ð¦ÐµÐ»Ñ ÑÐ°Ð±Ð¾ÑÑ: ÑÑÐ°Ð²Ð½Ð¸ÑÑ ÑÐ°Ð·Ð½ÑÐµ ÑÐ¿Ð¾ÑÐ¾Ð±Ñ ÑÐµÐ³Ð¸Ð´ÑÐ°ÑÐ°ÑÐ¸Ð¸ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹ Ð¸ Ð¸Ñ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ Ð½Ð° ÑÐ±ÑÐ°Ð¶Ð¸Ð²Ð°Ð½Ð¸Ðµ ÑÐ±Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÐ»Ð°. ÐÑÐ²Ð¾Ð´Ñ: Ð±ÑÐ»Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½Ð¾ ÑÑÐ°Ð²Ð½ÐµÐ½Ð¸Ðµ ÑÑÐµÑ ÑÐ¿Ð¾ÑÐ¾Ð± ÑÐµÐ³Ð¸Ð´ÑÐ°ÑÐ°ÑÐ¸Ð¸ Ð´ÑÐ¾Ð¶Ð¶ÐµÐ¹ Ð¸ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ Ð½Ð° ÑÐ±ÑÐ°Ð¶Ð¸Ð²Ð°Ð½Ð¸Ðµ ÑÐ±Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÐ»Ð°.
description: This work is devoted to the study of the effect of the yeast rehydration method on the fermentation of apple wort. Tasks that were solved during the study: - To study the sources of literature on the research topic; Study the regulatory and technical documentation for fermentation beverages; - To master the methods of determining the quality indicators of low-alcohol beverages; - To investigate the effect of the substrate composition on the rate of yeast rehydration; - Prepare fermentation drinks based on apple wort; - Explore prepared fermentation drinks. Objects of research: yeast, industrial juice and fermented apple wort. The work was carried out on the basis of the laboratory of biotechnology of the Higher School of Biology and Production of IBSiB. The analyzed indicators were: organoleptic, the mass fraction of dry substances in the juice refractometrically, the acidity of the juice by titration. The purpose of the work: to compare different methods of yeast rehydration and their effect on the fermentation of apple wort. Conclusions: three methods of yeast rehydration were compared and the effect on the fermentation of apple wort was established.