title: ÐÐ½ÑÐµÐ½ÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ Ð¼ÐµÐ´Ð¾Ð²Ð¾Ð³Ð¾ ÑÑÑÐ»Ð° Ð¿ÑÐ¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ðµ Ð²Ð¸Ð½Ð°
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: Intensification of fermentation of honey must in the production of wine
Creators: name: ÐÐ²Ð°Ð½Ð¾Ð²Ð°, ÐÐ½Ð³ÐµÐ»Ð¸Ð½Ð°
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: 2020
Subjects: Ð°Ð»ÐºÐ¾Ð³Ð¾Ð»ÑÐ½ÑÐµ Ð½Ð°Ð¿Ð¸ÑÐºÐ¸
Ð¼ÐµÐ´Ð¾Ð²Ð¾Ðµ Ð²Ð¸Ð½Ð¾
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Ð¼ÐµÐ´Ð¾Ð²Ð¾Ðµ ÑÑÑÐ»Ð¾
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Ð¸Ð½ÑÐµÐ½ÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ Ð±ÑÐ¾Ð¶ÐµÐ½Ð¸Ñ
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Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ ÐºÐ°ÑÐµÑÑÐ²Ð°
alcoholic beverages
honey wine
natural honey
honey yeast warm
intensification of fermentation
spices and aromatic raw materials
quality study

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description: This work is devoted to the development of recipes and technology for the preparation of honey wine from different types of honey with the addition of spicy aromatic raw materials. Tasks that were solved during the study: 1. Analysis of physico-chemical and organoleptic characteristics of the raw materials used for the manufacture of honey wine 2. Calculation of the recipe for the preparation of honey wine with aromatic additives 3. Development of technology for honey wines with spicy aromatic additives 4. The study of the quality indicators of honey wines with aromatic additives. Particular attention was paid to the study of qualitative indicators of honey and the influence of additives of spicy aromatic raw materials on the process of the main fermentation of honeis wort. As a result of research, it was found that the formation of quality indicators of honey wine is greatly influenced by the quality of honey. The introduction of additives such as cinnamon and dried lemon peel in honey wort formulations enhances the fermentation process. In the samples of honey wine prepared using spicy aromatic raw materials, more ethyl alcohol accumulated than in the control sample. The use of pigmented additives, such as hibiscus, adversely affects the organoleptic and physico-chemical characteristics of the finished drink. Thus, in the process of work, optimal formulations for the production of honey wine with spicy aromatic additives were developed.