The Study of Safety Factors In the Production of Red Wine

  • Gulmira Irgasheva Rahimjonovna PhD, Associate Professor at Tashkent Chemical-Technological Institute, Uzbekistan, Tashkent
  • Ostanaqulov Gayrat Normengliyevich Master student, Tashkent Chemical-Technological Institute, Uzbekistan, Tashkent
DOI: https://doi.org/10.17605/ijie.v5i6.3229
Keywords: Oxidation, oxygen, enzyme, antioxidants, antioxidant defense system, heat treatment, cold, fermentation

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.

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Published
2022-06-16
How to Cite
[1]
Rahimjonovna, G.I. and Normengliyevich, O.G. 2022. The Study of Safety Factors In the Production of Red Wine. International Journal on Integrated Education. 5, 6 (Jun. 2022), 342-344. DOI:https://doi.org/10.17605/ijie.v5i6.3229.
Issue
Vol. 5 No. 6 (2022): IJIE
Section
Articles

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