THE THEORETICAL AND ANALYTICAL PRINCIPLE OF INNOVATIVE TECHNOLOGY OF PRODUCTION AND STORAGE OF GRAPE JUICE ACI-DIFIED AND SULFURED
The paper reviews the theoretical and analytical principle of innovative technology of production and storage of grape juice aci-difi ed and sulfured. Technology enables long-term storage of grape juice, sufured to sulphur dioxide concentrations up to 200-300 mg/dm3 and acidifi ed to pH values below...
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| Autores principales: | , , , , |
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| Formato: | article |
| Lenguaje: | EN RO RU |
| Publicado: |
Academy of Sciences of Moldova
2014
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/abfbdd19797f4dd489b9abcc5d8598c6 |
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| Sumario: | The paper reviews the theoretical and analytical principle of innovative technology of production and storage of grape juice aci-difi ed and sulfured. Technology enables long-term storage of grape juice, sufured to sulphur dioxide concentrations up to 200-300 mg/dm3 and acidifi ed to pH values below 2.8, under normal circumstances, the wine-making enterprises. The use of such grape juice in the production of wines with a residual sugar helps reduce their costs and improve their quality. |
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