Enzymes are of great practical importance in many industries and particularly in the food: wine, alcohol, brewing, production of organic acids, vitamins and others.
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Properties of enzymes and their mechanism of action has attracted the attention of chemists and engineers to develop new manufacturing processes of various food products. To carry out these processes need to be widely used enzyme preparations.
With aging of the wine, sulfitirovannogo rate of 30 mg / l of ascorbic acid in it persists as long as sulfurous acid is present in wine.
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After oxidation of sulfurous acid to sulfuric ascorbic acid begins dehydrogenate to dehydroascorbic acid. In the long exposure of wine ascorbic acid is oxidized completely, but the products of its transformation under anaerobic conditions, such as, for example, furfural, which slightly improves its quality. Oxidation with access of oxygen contributes to the accumulation of hydrogen peroxide, amplifying the oxidative processes that worsen the quality of wine.