标题：Determination the Effect of Different Yeast During Production of Semidry Wine with Bornova Misketi Grape Variety and Dry Wine with Carignane Grape Variety
摘要：This study was carried out to determine the most appropriate yeast in production of semidry wine from Bornova Misketi named grape variety and dry wine from Carignane grape variety. For production of semidry wine was used 3 yeasts and for dry wine was used 4 ones. In wines produced with each grape variety by spontaneous fermentation and with different yeasts, propagation of fermentation, physical, chemical and organoleptical results were evaluated.
