UY SHAROITIDA UZUM MEVASIDAN VINO TAYYORLASHNING AN’ANAVIY TEXNOLOGIYASI VA SIFAT KO‘RSATKICHLARI
DOI:
https://doi.org/10.37547/Keywords:
Uzum, vinochilik, bijg‘ish (fermentatsiya), mezga, gidrozatvor, sharbat, shakar miqdori, tabiiy achitqi, saqlash texnologiyasi, sifat nazorati.Abstract
Ushbu maqolada uzum mevasidan uy sharoitida vino tayyorlashning bosqichma-bosqich texnologiyasi, xomashyoni tanlash va birlamchi ishlov berish jarayonlari yoritilgan. Tadqiqot davomida tabiiy bijg‘ish jarayoniga harorat va shakar miqdorining ta’siri tahlil qilingan. Shuningdek, tayyor mahsulotni cho‘kmadan ajratish va saqlash sharoitlari bo‘yicha amaliy tavsiyalar berilgan. Maqola soha mutaxassislari va tabiiy ichimliklar tayyorlashga qiziquvchilar uchun mo‘ljallangan.
Downloads
References
1. Amerine M.A. Principles of Wine Making. — New York: Academic Press, 1980.
2. Boulton R., Singleton V., Bisson L., Kunkee R. Principles and Practices of Winemaking. — Springer, 1996.
3. Claus H. Wine Fermentation // Fermentation Journal, 2019.
4. Maicas S. Advances in Wine Fermentation // Fermentation, 2021.
5. Nelson J., Boulton R. Models for Wine Fermentation // Fermentation, 2024.
6. O‘zbekiston qishloq xo‘jaligi ilmiy-tadqiqot instituti. Uzumchilik va vinochilik asoslari. — Toshkent, 2018.
7. M.B.Xakimova, B.A.Hojiyev. “Mevalardan musallas tayyorlash texnologiyasi” // “Challenges of storage and processing of agricultural products and their solutions based on modern technologies” International scientific and practical conference. October 22, 2024, 2021.
8. Narkabulova N.Ch., Malikov A.N., Qayumov B. “Uzumning sharobbop duragay shakllari kimyoviy tarkibi”. “Oʻzbekiston qishloq va suv xoʻjaligi” jurnalining “Agro ilm” ilovasi. – Toshkent, 2019. – № 6. – B. 40-41.
9. Narkabulova N.Ch, Malikov A.N. The value of pulse electrophysical fields in the production of quality wine in Uzbekistan // Технические науки: проблемы и решения: сб. ст. по материалам XXIV Международной научно-практической конференции «Технические науки: проблемы и решения». – Москва: «Интернаука», 2019. – № 6 (22).
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution 4.0 International License.
Articles published in this journal are licensed under the Creative Commons Attribution 4.0 International License (CC-BY 4.0). Under this license:
- Share: Copy and redistribute the material in any medium or format
- Adapt: Remix, transform, and build upon the material for any purpose, including commercially
Attribution required: You must give appropriate credit, provide a link to the license, and indicate if changes were made.
License URL: https://creativecommons.org/licenses/by/4.0/
Authors retain copyright of their work while granting the journal first publication rights.
