USING OF RATIO OF CRITERIAL FEED COMPONENTS AND FINISHED PRODUCT IN THE TECHNOLOGY OF QUALITATIVE SEPAZH WINES
The analysis of changes in the criteria components of musts and wines during preparation from white and red grapes is carried out. The influence of technological operations on quantitative criterion components is revealed. The criterions for high-quality wines, which are an integral analysis of anionic and cationic composition products are established. The new methods of technology of sepazh wines, including sepazhing of musts on the basis of the analysis of the criterion components for each grapes variety, are offered.