Chemical Change and Quality Control in Winemaking
PDF

Keywords

Chemical change
Fermentation; Sulfur dioxide
Maturation of wine
Antioxidants

DOI

10.26689/ssr.v4i7.4166

Abstract

Wine is an alcoholic beverage made from grapes that are greatly consumed in the modern society. Winemaking also known as vinification, is a process of converting fruit juice, in particular those from grapes into wine through the process called fermentation. The winemaking process involved many chemical changes, such as alcoholic fermentation, and malolactic fermentation (MLF). Microbiota which is used in the winemaking has great impact on the quality of wine, additionally, may cause negative attributes to some type of wines. Therefore, the modern wine industry tries its best to pay more attention to some critical quality control points to avoid off-flavors, and aim to produce wines with pleasant tastes with healthy substances, such as wine with antioxidant properties.

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