StatusThe thesis was presented on the 25 July, 2017 at the meeting of the Scientific Council and now it is under consideration of the National Council.
Abstract– 0.75 Mb / in romanian
6.07 Mb /
The thesis consists of introduction, four chapters, conclusions and recommendations, bibliography with 181 references, 10 annexes, and 106 pages of basic content, 18 tables, and 50 figures. The results were presented in 16 scientific publications.
Field of study: 253.03 - Technology of alcoholic and nonalcoholic drinks.
Goals and objectives: The study and implementation the process of combined alcoholic fermentation of grape must in the production of dry white wines, wines with corrected alcohol content and wines on the overripe grapes.
Objectives: to study the processes of immobilization and regeneration single species of active cultured yeast; improvement of technological schemes for producing dry white wines, wines with corrected alcohol content and overripe grapes white wines and implementation of new technologies.
Scientific originality and novelty For the first time, the vessel of must was used fermentation as a bioreactor to obtain selected yeasts, which can be reused in winemaking. For the first time, the combined alcoholic and aerobic fermentation was used for producing wine with low alcohol grade.
Using the regeneration of immobilized active dry yeast were produced dry white wines, wines with corrected alcohol content and overripe grapes under industrial conditions at the winery "JAVGURVIN" J.S.C., the amount of 1500 dal each.
Scientific problem consists of extend the use of the biomass of active dry yeast immobilized in winemaking and its regeneration to reuse, thus reducing costs for purchase of active dry yeast.
Theoretical significance and practicality of applied value: Based on the carried out research on the regeneration of immobilized active yeasts technological schemes were developed for production of dry white wines, wines with corrected alcohol content and overripe grapes.
Implementation of scientific results: The results were tested and implemented at the winery „JAVGURVIN” J.S.C. by producing a lot of wine in industrial quantities of 1500 dal each according to the developed technological schemes based on a study.