ANTIOXIDANT PROTECTION DURING RED GRAPE PROCESSING AND RED WINE PROCESSING

Abstract

Currently, the demand for light red wines has increased sharply. But the color of wine loses its color and shine during technological treatments associated with the presence of oxygen. Therefore, the problem of researching antioxidants, the antioxidant protection system during the processing of red grape varieties and wine processing in order to ensure the quality and presentation of red wines is relevant. The work investigated the antioxidant protection system of primary and secondary winemaking products. The results of studies to determine the enzymes of the antioxidant defense system during all technological methods are described: crushing, draining, settling, fermentation, fining, heat treatment, cold treatment of red grapes and wines. Before and after each technological operation, physicochemical parameters were determined, the activity of enzymes included in the antioxidant defense system was determined, the cascade of oxygen reduction reactions and the reduction reactions of oxygen in wine were given