IMPROVEMENT OF WINE TECHNOLOGY BASIS FOR STUDYING THEIR ANTIOXIDANT ACTIVITY

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5 сентябр 2022

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IMPROVEMENT OF WINE TECHNOLOGY BASIS FOR STUDYING THEIR ANTIOXIDANT ACTIVITY

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Grapes grew in almost every warm corner of the Earth, however, the classical art of winemaking developed, in the manufacture of wine in ancient times they used grape juice, fruits, plants and resin as an antiseptic Wine was transported in ceramic vessels - amphorae. Amphora, intended for long-term transportation, were covered with resin from the inside and sealed with a bundle of straw coated with a thick layer of clay. Thus, the wine was protected from its two main external enemies - oxygen and microorganisms. Getting rid of sulfites (sulfur dioxide) is a goal pursued by an increasing number of winemakers and consumers! In the practice of winemaking, it is not so easy to abandon the use of sulfur dioxide. Alternative measures are required to preserve the wine's sensory profile, clean, fresh tones in the bouquet. Research and Development Department (Recherche & Developpement) IOC has developed a new series of Low SO2 Solutions processing aids, which, when used in conjunction with rational vinification methods, can significantly reduce sulfitation and SO2 content in wine.Humanity has been producing wine for several millennia.

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# Keywords: Glutathione# sulfur dioxide# tripeptide

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https://eroi.uz/11.0008/A0922-0003

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