TECHNOLOGICAL ASPECTS OF PINKING WHITE WINES, PREVENTION AND REMOVAL
DOI:
https://doi.org/10.30888/2663-5712.2020-03-01-023Keywords:
Organoleptic characteristics are determined in the wine materials by conventional methods in winemaking, the content of phenolic compounds by the Folin-Chocolteu reagent method, and the content of color substances by the photocolorimetric method. The hydrAbstract
The effect of enzyme preparations on the appearance of pinking in white wine materials and auxiliary materials based on polyvinylpolypyralidone is investigated in the paper to reduce or prevent its occurrence.Metrics
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