The review of apparatus and technological methods for mass transfer anthocyanins intensification in red dry wine production Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

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ISSN:2072-2389

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MARCH 2011 (published: 01.03.2011)

Number 1(11)

Home > Issue > The review of apparatus and technological methods for mass transfer anthocyanins intensification in red dry wine production

UDC 663.222.061

The review of apparatus and technological methods for mass transfer anthocyanins intensification in red dry wine production

Samoilenko D.N.
The subject mass transfer wine anthocyanins process intensification in red dry wine production is considered in this article. The basic existing technological means and apparatus are shown and their estimation is given. Possibility of creation of new apparatus with a hydroacoustic system is considered.
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Keywords: red wine, intensification, mass transfer, anthocyanins, fermenter, fiber, must

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