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The main technological conditions that guarantee a high quality white wines, the following: good lighting wort, cold treatment of him (via ultraohladiteli) and sulfitation wort with small doses of SO2.
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Cooling is well clarified wort prevents intensive course of the extraction process at sulfitation pulp. The content of acetaldehyde in wines increases when introducing high doses of S02 before fermentation (the dose is usually 80 - 100 mg / l).
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Over the years, studies were conducted with the active fermentation wort calcium-sodium bentonite at a dose of 1 g / l, which gave a positive result.
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To implement this method in the industry to develop a special unit for suspension of bentonite and dosing of the fermentation tank. Immediately after completion of fermentation, the wine is removed from the sludge with bentonite adsorbed on the surface of yeast and other microorganisms. This reduces the separation of wine from the coarse sediment. The wines obtained by fermentation with bentonite, to reach the stability of the protein haze at an early age. After a brief treatment of their bottled. They have a clean taste and a very pleasant fruity aroma. In recent years, due to changes in technology of viticulture increased content of organic acids in wine and wine City. In cases where the content of malic acid in wine more than 2 g / l, and total titratable acidity above 7 g / l, this leads to a malolactic fermentation in the white Wee tries.