(untitled) (American Journal of Interdisciplinary Research and Development, 2022)
Enzymes entering into the system of oxidising protection of a work cycle of processing of white and red grades of grapes are studied. It is established that some technological operations predetermine strengthening of oxidizing stress. At processing of red grapes connected forms SO2 that reduces it’s antioxidant properties increase. Sulfation a red mash in the quantity provided by the technological instruction obviously not enough for maintenance of antioxidant of protection.