METHOD FOR PRODUCING Jerez

摘要

method for the production of sherry, u0441u0431u0440u0430u0436u0438u0432u0430u043du0438u0435 grape must u0441u043fu0438u0440u0442u043eu0432u0430u043du0438u0435 u0432u0438u043du043eu043cu0430u0442u0435u0440u0438u0430u043bu0430, introduction in 1.5 - 2.0% mixture of Schizos u0430u0432u0442u043eu043bu0438u0437u0430u0442u0430 yeast accaromyces in mixture with u0445u0435u0440u0435u0441u043du044bu043cu0438 yeast and u0445u0435u0440u0435u0441u043eu0432u0430u043du0438u0435 u0432u0438u043du043eu043cu0430u0442u0435u0440u0438u0430u043bu0430, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 so that, with a view to u0443u0441u043au043eu0440u0435u043du0438u00a0 process u0445u0435u0440u0435u0441u043eu0432u0430u043du0438u00a0 and u0443u043bu0443u0447u0448u0435u043du0438u00a0 quality is u043fu0440u043eu0434u0443 the ktainstead of using their u0430u0432u0442u043eu043bu0438u0437u0430u0442u044b yeast Schizosaccaromyces cons.