THE THEORETICAL AND ANALYTICAL PRINCIPLE OF INNOVATIVE TECHNOLOGY OF PRODUCTION AND STORAGE OF GRAPE JUICE ACI-DIFIED AND SULFURED

Abstract

The paper reviews the theoretical and analytical principle of innovative technology of production and storage of grape juice aci-difi ed and sulfured. Technology enables long-term storage of grape juice, sufured to sulphur dioxide concentrations up to 200-300 mg/dm3 and acidifi ed to pH values below 2.8, under normal circumstances, the wine-making enterprises. The use of such grape juice in the production of wines with a residual sugar helps reduce their costs and improve their quality.

Keywords

• storage of grape juice
• sulfi ting
• acidifi cation
• active acidity
• sulphur dioxide molecular