| 摘要 |
The invented process for preparing wine with maintained natural antioxidative capacity and low content of SO2 is characterized by determining the content of biologically active substance (BAL) in the starting material and by carrying out equivalent determination of a natural antioxidative capacity (PAK), subjecting the starting material to individual processing steps during which the determination of change in the content of BAL – PAK is carried out in each processing step in a predetermined critical points thereof. So determined drop of the BAL (PAK) content is then substituted by an equivalent dosage of SOi2 as a substance with a synthetic antioxidative capacity (SAK) and namely in an excess of up to 40 mg/l in a white wine or 30 mg/l in a red wine (20 percent of the SOi2 standard for these wines without increased amount of sugar). The total antioxidative capacity at the output of the wine preparation processing steps consists of up to 35 percent of the natural antioxidative capacity and the balance is SAK – with the share of SOi2. At the same time, the critical points are as follows: a) finish of wine grape pressing in order to obtain wine grape juice, b) finish of the wine grape juice fermentation prior separation of yeast and bentonite sludge, c) ripening for a period of 3 to 4 weeks after separation of yeast and bentonite sludge, d) finish of wine preparation technological process prior filling thereof in bottles or prior processing thereof to other wine-based products, e) preparation for additional handling such as pumping, filtration and transportation. |
