Affiliation
a Biysk Technological Institute (Branch), Altai State Technical University of I.I. Polzunov
Copyright ©Shesternin et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
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Abstract
The impact of titratable and active acidities on the quality of table wine material from Zagadka Sharova grapes is examined. Organoleptic evaluation of wine samples produced by acidification of organic acid, such as tartaric, citric, D, L-malic, lactic was conducted. It was found that the best results were obtained by blending with highly acidic varieties. Coupages of wines were produced by using both blending and seepage technology. The latter allows to get the most harmonious samples of wine.
Keywords
Read wines,
titratable acidity,
pH,
organic acids,
seepage technology
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