title: EFFECT OF MICROOXIDATION MUST FOR CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF RED WINES
abstract: An urgent problem in modern wine-making is to ensure long-term preservation of the color of red wine, including when it is stored in bottles. The problem is associated with the oxidation of phenolic substances under the influence of oxygen. One of the ways to prevent oxidation is the use of microoxidation – introducing a certain amount of oxygen in order to oxidize labile fractions of polyphenols at an early stage of the wine production process. However, oxygen dosages require clarification and 
journal: Fruit growing and viticulture of South Russia