| Home
The Center
People
Facilities
Services/Fees
Workshops
Outreach
Contact
Links |
Malic acid is important for ripening grapes, than in the preparation of wine, it plays an important role in the metabolism of plants. Changing the content of organic acids depends on grape variety and environmental conditions. Thus, determining the rate of decrease in the number of
malic and tartaric acids, as well as changes in titratable acidity, it is possible to determine the economic suitability of the grape varieties to choose the type prepared from his wine. Unequal solubility of tartar in some wines due to the difference in the composition and quantify amino acids. Therefore, the wine aged on the yeast, possess greater stability to the turbidity.
Tartaric acid and its salts are a major component of must and wine. Their significance in the fact that having a sour taste in combination with sugar, they create a harmony of flavor. Tartaric acid and its salts produce acidic wort and wine and hamper the development of some microorganisms that spoil the taste and aroma. On the other hand, the acidic environment promotes the development of wine yeast, which have higher endurance and at pH 2,8-3,8 able to ferment sugar.
Tartaric acid plays an important role in grape berries, as well as technology of wine. She has been involved in respiration and metabolism of the vine. Tartaric acid forms a complex salt of tartrate of iron, which catalyzes the redox processes necessary for the maturation of wine. The first product of oxidation of tartaric acid is dioksifumarovaya acid. It has regenerative properties, allowing accelerated maturation of wine.
Enzymes are biological catalysts of protein nature, which are formed in every living cell and possess the specific ability to activate the various chemical reactions. |
|