Quality of wine depends primarily on the quality of berries, raw materials from which the wine. Great importance is also influenced by the organization of production processes in the production of wine.
Wine production - a complex process. Industrial or individual production of juice from any fruit or vegetables will be successful only if the proper training of the manufacturer.
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Greater attention and knowledge requires the production of red table wines from grapes. This applies to all sorts of wines, including sparkling red, with - vitamin activity, due to higher content of phenolic compounds in them. These wines are characterized by high biological value, and should produce in large quantities.
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The problem of biochemistry is to give advice on the production of such specific processing of grapes and regulation of enzymatic processes, which would allow to get a finished product of high quality and high nutritional value.
Knowledge of the nature of these processes will help to streamline the technology.
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Based on the biochemical reactions that can be controlled technological processes of different types of wine. Thus, when quick separation of wort from the mash and sulfitation available light table wines and sparkling wine stocks. When exposed to pulp and mash fermentation mash get Kakheti wine.
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When there is insufficient must fermentation by fortification get dessert wines and spirits. When the secondary fermentation of wine on special races yeast get champagne and sherry.
Thus, knowing the nature of biochemical reactions in the formation and education of wine, and knowing how to manage them, we can obtain high quality wines.
Very important is the organization of monitoring of the process, the quality of raw materials and finished products.