Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 17 ISSUE 3
Written by Aigul JANMULDAEVA, Zhanyl JANMULDAEVA, Klara URAZBAYEVA, Zhanar KAIPOVA
The article considers a method for improving the typicality of pearl wine by storing them in a natural surfactant. According to our research task, we tried to use technology in the production of wine pearl surface flotation separation method, which is used in other industries. In the industrial laboratory of LP "Nur" assemblages of raw pearl wine Rkatsiteli and Kuldja exposed surface flotation separation with the separation of the foam fraction.
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