Scientific Reports of the National University of Life and Environmental Sciences of Ukraine

A. Tokar

All articles

Optimize the fermentation process of strawberry must for unfortified wine


A. Tokar, I. Haidai, О. Yushina, О. Litovchenko, V. Voitsekhivskyi
Keywords: strawberry berries, must, fermentation process, optimization, yeast, unfortified wines

Tokar, A., Haidai, I., Yushina, О., Litovchenko, О., & Voitsekhivskyi, V. (2019). Optimize the fermentation process of strawberry must for unfortified wine. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine, 78(2),5-12. https://doi.org/10.31548/dopovidi2019.02.001

Ascorbic acid and phenolic substances in fruit and berry unforced wines


A. Tokar, I. Haidai, V. Voitsekhivskyi, Olena Voitsekhivska
Keywords: unfortified fruit and berry wine materials, ascorbic acid, phenolic substances, optical characteristics

Tokar, A., Haidai, I., Voitsekhivskyi, V., & Voitsekhivska, O. (2024). Ascorbic acid and phenolic substances in fruit and berry unforced wines. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine, 20(3). https://doi.org/10.31548/dopovidi.3(109).2024.013