The book is dedicated to the study of the technical and economic side of fruit and ceremody. The features of berries and fruits as raw material for winemaking are considered. Details the extraction and procurement of wort for fruit and berry wines, as well as fermentation of the wort and caring for it; The subtleties of the technological process as giving the guilt of the bouquet, improving its coloring are highlighted.
2nd edition.
Author
Weber Karl Karlovich
Publisher
Librock, 2012
Genre
Food industry
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