title: Improvement of the fortified white wine technology
abstract: The substances of grapes that form the characteristic taste and aroma profile of white fortified wine of Madeira type were described. The use of enzyme preparations of pectolytic and cellulosolytic action Vinozym FCE G and Celoviridine Gx20 to intensify the extraction of phenolic, nitrogen-containing aromatic substances was proposed. In order to deeply oxidize the aromatic substances of the material at the stage of modernization, heating the wine material to 65 ° C in a chamber with continuous p
journal: Chemistry Technology and Application of Substances