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Objective: The aim of this study is to examine how malolactic fermentation and classical fermentation affect the physicochemical and sensory properties of wines made from red and white grapes. Methods: In our research, we opted for Sauvignon blanc variety in white grapes and locally produced Kalecik karasi and French Merlot variety in red grapes all of which are recognised as important grape varieties both in our country and around the world. To preserve the natural aroma of the grape, start the fermentation rapidly and ensure formation of a balanced amount of glycerol, the use of Saccharomyce ...More
Kyrgyzstan still suffers from the past practices of radioactive industry operated by the Soviet Union that caused significant impact on ecosystems in this region, especially related with storage of uranium in inadequate conditions. There are at least 50 abandoned sites used as radioactive waste dumps in the country. Due to the pressure of natural and anthropogenic reasons, the structural foundations of mine waste dumps are gradually losing their integrities. Here, particular interest of our research is to reveal current state of radioactive contamination and to make evaluation on the radiologi ...More