Antioxidant Protection During Processing And Grapes Improvement Of Antioxidant Protection Of White And Red Wines.

dc.contributor.author	Irgasheva.G.R
dc.date.accessioned	2026-01-02T11:06:18Z
dc.date.issued	2024-04-28
dc.description.abstract	The enzymes included in the oxidative protection system of the technological cycle of processing white and red grape varieties have been studied. It has been established that some technological operations predetermine an increase in oxidative stress. When processing red grapes, bound forms of SO2 increase, which reduces its antioxidant properties. Sulfation of red wort in the amount specified in the technological instructions is clearly not enough to provide antioxidant protection
dc.format	application/pdf
dc.identifier.uri	https://geniusjournals.org/index.php/ejrdi/article/view/5922
dc.identifier.uri	https://asianeducationindex.com/handle/123456789/76971
dc.language.iso	eng
dc.publisher	Genius Journals
dc.relation	https://geniusjournals.org/index.php/ejrdi/article/view/5922/4951
dc.rights	https://creativecommons.org/licenses/by-nc/4.0
dc.source	Eurasian Journal of Research, Development and Innovation; Vol. 31 (2024): EJRDI; 17-22
dc.source	2795-7616
dc.subject	Enzymes
dc.subject	peroxidase
dc.subject	antioxidant protection
dc.title	Antioxidant Protection During Processing And Grapes Improvement Of Antioxidant Protection Of White And Red Wines.
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Peer-reviewed Article

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