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

摘要

ufeffzpu016fsob wine production with preserved natural antioxidant capacity and low so.sub.2.n.is that the feedstock is carried out the determination of the content of biologically active substances (bal) and the equivalent of natural antioxidant capacity (then), the feedstock is subjected to various technological stages, the process during which in all pre fixed critical points of technological stages shall identify a change content of bal - thenthus the decrease in the content of bal (then) shall be replaced by the equivalent dose of the substance with a synthetic antioxidant capacity so.sub.2.n.jako (sak) in excess of up to 40 mg / l in white wine, or 30 mg / l for red wines (20% of the normativu so.sub.2.n.pro this wine without the increased sugar content).total antioxidant capacity at the output of the technological process for wine production is made up of from 35% natural antioxidant capacity and the rest is composed of the - share so.sub.2.n.critical points represents and) the termination of the grapes pressing to obtain juice, (b) termination of fermentation musts before separation, yeast and bentonitovu00fdch lees, (c) maturation 3 to 4 weeks after the separation of yeast and bentonitovu00fdch lees, (d) the termination of the technological process. roby wine before bottling bottling or before processing to other products on the basis of wine, (e) the preparation for the additional handling.such as pumping, filtration, transport.