Abstract:The individual peculiarities of aged alcohol beverages are formed at the cost of technological factors, which is why it is so important to develop approaches aimed at improvement of the product quality and reduction of production costs. This can be achieved by more efficient and rational use of the natural potential of oak wood with the help of activation techniques based on biocatalysis. As far as the process of biochemical activation of oak wood used for brandy production has been understudied, investigation… Show more
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