The Study of Safety Factors In the Production of Red Wine
Abstract
Currently, a lot of attention is paid to the qualitative characteristics of wines. Red wine is characterized by a rich complex phenolic complex and has a high antioxidant capacity, predetermined by the high content of phenolic and coloring substances. Almost all groups of wine substances are involved in redox reactions - carbohydrates, phenolic and nitrogenous substances, organic acids. The intensity of the passage of oxidative enzymatic processes depends on technological methods, creating conditions for the passage of secondary redox processes. Based on the results obtained, the technological canons of winemaking were adjusted, for example, when processing red grapes, additional measures are clearly needed to ensure antioxidant protection.
References
2. Н.М.Агеева, В.А.Маркосов, Р.А.Неборский, Р.В.Гублия. Антирадикальное действие красных вин. Виноделие и виноградарство [Antiradical action of red wines. Winemaking and viticulture]. 3/2009.с.24-25
3. А.Л.Брюханов, А.И.Нетрусов. Аэротолерантность строго анаэробных микроорганизмов: факторы защиты от окислительного стресса [Aerotolerance of Strictly Anaerobic Microorganisms: Protective Factors from Oxidative Stress]. Прикладная биохимия и микробиология 2007.том 43 N6.с.635-652
4. А.А.Солдатов, О.Л.Гостюхина, И.В.Головина. Антиоксидантный ферментный комплекс тканей двустворчатого моллюска Мytilis qalloprovincialis Lam, в норме и условиях окислительного стресса [Antioxidant enzyme complex of tissues of the bivalve mollusc Mytilis qalloprovincialis Lam, under normal conditions and under conditions of oxidative stress]. Прикладная биохимия и микробиология 2007.том 43 N5.с.621-628)
5. Dizy M., Bisson L.F. Am J Enol Vitic, 1999, p. 50,120-127. Dogan S;, Salman U., Partial characterization of lettuce (Lactuca sativa L.) polyphenol oxidase. European food research & technology, 2007, vol. 226,-Р.93-103.
6. Irgasheva G.R., SapaevaZ.Sh. Study of the antioxidant protection system og the antioxidant protection system of red grappes and wine. // International journal of innovations in engineering research and technology [ijiert] issn: 2394-3696 website: ijiert.org vol. 8 no. 06 (2021), pp. 302-308.
In submitting the manuscript to the International Journal on Integrated Education (IJIE), the authors certify that:
- They are authorized by their co-authors to enter into these arrangements.
- The work described has not been formally published before, except in the form of an abstract or as part of a published lecture, review, thesis, or overlay journal.
- That it is not under consideration for publication elsewhere,
- The publication has been approved by the author(s) and by responsible authorities – tacitly or explicitly – of the institutes where the work has been carried out.
- They secure the right to reproduce any material that has already been published or copyrighted elsewhere.
- They agree to the following license and copyright agreement.
License and Copyright Agreement
Authors who publish with International Journal on Integrated Education (IJIE) agree to the following terms:
- Authors retain copyright and grant the International Journal on Integrated Education (IJIE) right of first publication with the work simultaneously licensed under Creative Commons Attribution License (CC BY 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors can enter into separate, additional contractual arrangements for the non-exclusive distribution of the International Journal on Integrated Education (IJIE) published version of the work (e.g., post it to an institutional repository or edit it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) before and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
