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What is the nature of the biochemical processes that are responsible for improving the taste and flavor of wine? These processes are very complex. These include: the processes leading to the formation of alcohols, simple and complex macromolecular esters under the action of enzymes, grapes and yeast, as well as aging wine.
Grapes and wine in the anaerobic conditions can not receive oxygenated dry white and sparkling wine materials must fermentation in a continuous stream. The introduction of enzymes during the secondary fermentation, obtained from yeast with the cold high pressure accelerates the synthesis aromatobrazuyuschih substances that improve the quality of champagne.
Consider the chemical composition of grape must and wine. In grapes contain sugar, mainly glucose and fructose, enzymes, vitamins, minerals, organic acids, nitrogen, tannins and other very important to human health. From a production point of view of the grapes used to make wines of various types. Studying the chemical composition of grape juice has long attracted the attention of many researchers.
Grapes have been found more than 400 components and even more at fault. More deeply studied the composition of essential oils, organic acids, phenolic compounds, carbohydrates, crude protein, vitamins and other, causing the quality of grapes and wine. The main part of the vines and grapes are carbohydrates. Their content in some varieties up to 90%. In the grape sugar / acid ratio is the main criterion for determining the quality of grapes and wine. In the process of fermentation of sugar undergoing profound changes. Of them formed the main product of alcoholic fermentation - ethanol, as well as secondary products of fermentation, are important for the formation of taste and bouquet of wine. Grapes carbohydrates are formed as a result of assimilation of carbon dioxide by green parts of the vine under the influence of the sunlight absorbed by chlorophyll. This process is called photosynthesis. Thanks to photosynthesis in nature occurs continuously the carbon cycle. Most photosynthesis carbohydrates grapevine carried out in green leaves. Green berries that contain chlorophyll, which can also synthesize carbohydrates. |
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