ENZYMES INCLUDED IN THE ANTIOXIDANT PROTECTION SYSTEM DURING THE PROCESSING OF WHITE AND RED GRAPE VARIETIES

Abstract

The enzymes included in the oxidative protection system of the technological cycle of processing white and red grape varieties were studied. It was established that some technological operations predetermine an increase in oxidative stress. When processing red grapes, the bound forms of SO2 increase_, which reduces its antioxidant properties. Sulfitation of red must in the amount provided by the technological instructions is clearly insufficient to ensure antioxidant protection.