EFFECT OF THE USE OF SULPHUR DIOXIDE and ascorbic acid on the antioxidant properties of fruit and berry natural wines
Sulfur dioxide can have adverse physiological effects on the human body and give unpleasant taste to wines. However, a complete substitute for sulfur dioxide not found so far. The use in the manufacture of wine antioxidants such as ascorbic acid, and their introduction in combination with sulfur dioxide reduce the dose of the latter and improve the quality characteristics of wine. Ascorbic acid (vitamin C) is an antioxidant and synergist antioxidants, acts as a stabilizer of color. Acting as an antioxidant, ascorbic acid reduces phenolic compounds, and has vitamin activity, thereby increasing the nutritional value and antioxidant properties of the product. Based on the data the effect of combined application of antioxidants investigated on the quality of natural fruit and berry wine, set the stage and the application rate of sulfur dioxide and ascorbic acid in the manufacture of black currant, red currant and aronia natural table wine to ensure the maximum preservation of biologically active substances of the feedstock.