Process for preparing wine with maintained natural antioxidative capacity and low content of SO2

摘要

The method of wine production with preserved natural antioxidant capacity and low SO.sub.2 content consists in the determination of the content of biologically active substances (BAL) and the equivalent determination of natural antioxidant capacity (PAK), the feedstock. is subjected to the individual technological stages of the processing process, during which a change in the BAL-PAK content is determined at all predetermined critical points of these technological stages; the thus determined decrease in the BAL (PAK) content is replaced by an equivalent dose of SO 2 as a substance with synthetic antioxidant capacity (SAK) in excess of up to 40 mg / l of white wine or 30 mg / l of red wine (20% of SO.sub.2.n. for these wines without increased sugar content). The total antioxidant capacity at the outlet of the wine making process is up to 35% natural antioxidant capacity and the remainder consists of SAK - SO.sub.2.n. ) end of fermentation of must before separation of yeast and bentonite sludge, c) maturation 3 to 4 weeks after separation of yeast and bentonite sludge, d) termination of technological process of wine production before bottling or before processing into other wine-based products, e) preparation for additional handling such as pumping, filtration, transport.