METHODS OF INCREASE AND CONSERVATION OF THE BIOLOGICAL VALUE OF RED TABLE WINE
Journal: Bìoresursi ì prirodokoristuvannâ
Year: 2018

The article presents data on the effect of condensed and hydrolyzed tannin preparations, which were used in the technology of red wine materials during the processing of grapes, and preparations of stabilizing effect on the content of substances of the phenolic complex of red dry wine materials that determine their biological value. The materials of the study were red table dry wine materials from the grapes of Tempranillo and Pinotage varieties made in microvivorous conditions in the red method