| abstract |
The invention relates to the wine industry, in particular to a process for reducing the diglucoside content in red wines. The process, according to the invention, includes treating the wine with a beta-glucosidase activity preparative enzyme at a dose of 40 ... 200 mg / dm3 at 24 ... 30 ° C, mixing, keeping it within 5 ... 20 days and drawing from the sediment. The result is to obtain quality red wines with a low content of malvidin diglucoside. |