Once bottled, wine can be stored for several years. The best wines are kept for decades. Average duration the life of a wine in a bottle depends on many factors - the varieties of grapes from which the wine is made, the weather conditions of ripening of the fruits, the soil on which the grapes were grown, etc. but the capacity of the bottle in which the drink is stored is also irrelevant. The smaller the bottle, the faster the wine matures and grows.

The aging of bottled wine is complex process and requires the fulfillment of a number of conditions. Bottles must be kept in horizontal position until the wine reaches the cork. Otherwise, the fork will dry out and allow a lot of oxygen in the bottle, which will oxidize the wine and ruin it. One of the main enemies of wine is direct sunlight. This causes too rapid aging and degradation. There should be no smell in the room.

Wine bottles are traditionally used for bottling wine. Modern bottles for bottling wine are made of thick glass, usually dark green or brown in color, with rounded and concave bottoms. Today there are several types of classic glass bottles that are used for bottling wine: Bordeaux - with sharp "shoulders" designed to hold any sediment. Burgundy - with sloping "shoulders". Rhineland - with an extended form. Provence resembles amphorae.

Champagne - with thick walls that can withstand high pressure... There are special bottles for bottling wine such as malta, Tokaj wine, port, vermouth and others. Cork The cork is made of cork oak bark. This allows the wine to "breathe" and this makes it indispensable for keeping it for a long period of time. Cork stoppers can be inscribed with cork. This means, for example, the crop year, name and trademark, production company, batch number, etc.

There are several basic manipulations in the wine industry. The process of wine production begins with the collection and transportation of grapes, after which it is accepted and its quality is determined. It is crushed and crimped, then drained and pressed. The process of alcohol fermentation, malolactic fermentation, begins. This is the period during which the wine becomes clear and stabilized, matures in oak barrels and, after filtration, is bottled.

The development of wine begins during its production and ends at the time of its consumption. During life cycle There are a number of complex chemical and biological processes- some of them are temporary, others are permanent. Thus, the composition of the wine changes, and therefore its characteristic aroma, aroma and color change.

The main stages in which wine goes through in the process of its development are: formation, education, maturation, sterilization and degradation. The winemaking process begins with the harvest of the grapes and ends after the completion of alcoholic fermentation and the formation of young wine. Thus, the phases at this stage are grape processing and alcoholic fermentation. The first phase can only last a few hours, but it can also span a period of several days, depending on the type of wine produced.

The aim is to obtain grape must, which, after fermentation, is then converted into wine. At this stage, the grape ingredients are acidified and the initial formation of the color, aroma and taste of the future wine begins. Complex and intense chemical-physical processes that cause interactions between the ingredients of grape juice and should. This creates an extremely favorable environment for the development of yeast and bacteria, but also for elements harmful to wine. It is important to take into account the characteristics of a particular type of grape, climatic conditions, in particular temperature and humidity, acidity, etc.

At the beginning of the fermentation, the second stage of the wine formation stage is introduced. Alcoholic fermentation usually lasts three to six weeks, but can last up to one year. During this period, many very intense processes take place in the wine, caused by the multiplication and activity of the yeast. During fermentation, yeast is metabolized by sugar and many by-products are formed and carbon dioxide is released. This creates a young wine that is almost ready when the fermentation is over.

The winemaking process lasts from one to three months and ends with the first rewind of the young wine. And during this period, there are many physical, chemical and biological processes that help shape the character and characteristics of a particular wine. Due to malolactic fermentation, the original unpleasant sour taste of young wine disappears. Gradually, it acquires a softer and more harmonious taste. This is the result of yeast autolysis, when additional nutrients pass through the wine.

Finally, the wine becomes clear, but since the natural clarification of the wine is not constant, further clarification and filtration of the wine is needed. This avoids any future problems that may arise. Alcoholic fermentation is a process in which sugars are converted to alcohol and carbon dioxide, heat and some other by-products are released. This process underlies not only winemaking, but also beer, alcohol, etc.

Alcoholic fermentation is caused by the yeast of the wine. They are found on the skin of the grapes, and from here they travel to the grapes, where they cause fermentation. In fact, sugar is broken down and converted into alcohol by a specific yeast formed by yeast called enzymes or enzymes.

Alcoholic fermentation produces a significant amount of heat. Especially the amount of carbon dioxide is released, which causes bruising or boiling of the wort. The separated carbon dioxide is heavier than air, remains in the room and is dangerous to people. Therefore, cellars must be ventilated during fermentation.

Temperatures, oxygen, sugars, alcohol, sulfur dioxide, etc. affect the correct course of fermentation. At 35 ° C the activity of the yeast is strongly suppressed and at 40 ° C it is no longer active. Yeast needs oxygen to multiply. The high activity of grape sugar acts as an antiseptic against yeast. It is necessary that more than 30% of the sugar hardens strongly. When the alcohol in wine exceeds 13 °, it begins to suppress yeast activity, and at 18 °, fermentation stops.

Alcoholic fermentation takes place in two stages: strong and silent fermentation. Vigorous fermentation lasts 6-7 days and is characterized by rapid decomposition of sugars and an increase in temperature. The wine is formed during the next quiet fermentation, which lasts 2-3 weeks.

The quality of the bread depends on the properties of the baked flour and on the used technological process... Of the properties of bakery products, technological operations are mainly involved - mixing, fermentation, roasting, etc. As well as indicators of the quality of finished products. Since flour contains the largest amount of carbohydrates and protein substances, its baking properties depend on the initial state of these substances and on their chemical modification as a result of the action of the enzyme and the fermentation activity of microflora in the dough.

The bakery properties of flour also depend on the state of the protein-proteinase and carbohydrate-amylase complex in the flour. The protein-proteinase complex of flour is a general term that expresses the quantity and quality of protein substances, the activity of proteolytic enzymes, the presence of activators and inhibitors of proteolytic enzymes.

The carbohydrate-amylase complex characterizes the quantity and quality of starch and sugars and the activity of amylase enzymes. The bakery properties of flour determine its quality of bakery products, that is, the ability to produce bread with certain quality characteristics. The bakery properties of flour include four indicators.

The gaseous capacity of flour. It expresses the maximum fermentation potential of the flour. This term refers to the ability of the flour participating in the dough to generate gas during its fermentation for a certain period of time at a given temperature and the ratio between flour, water and compressed yeast. The gaseous container is measured by the amount of gas released during the fermentation of the dough, involving 100 g of flour, 60 cm3 of water and 10 g of compressed yeast.

During the test, fermentation begins immediately. It is caused by the compression of the yeast and in particular by the enzymes released from the yeast cells. Yeast induces a group of enzymes called zinc complex. It works on simple sugars in flour, which decompose into carbon dioxide and ethyl alcohol. This process of releasing carbon dioxide during the fermentation of the dough is called the flocculation ability of flour. Fermentation in the dough lasts for several hours, including the final fermentation and the initial baking period.

Flour contains a high percentage of starch. Under the action of amylolytic enzymes, starch is broken down into glucose. The degradation of starch by enzymes is called enzymatic hydrolysis of starch. This process of making sugar from starch is called saccharification. The main sugar that powers the fermentation process until the end of the baking process is maltose. It is formed by saccharification of starch with amylase enzymes. Therefore, the gas-forming ability of flour also depends on its sugar-forming ability, which is determined by the activity of amylolytic enzymes and starch attack, that is, the susceptibility of starch is hydrolyzed by amylolytic enzymes.

The aggressiveness of starch depends on the particle size of the flour, the size of the starch grain in the flour, and the degree of their grinding during grinding. The smaller the particles, the smaller the starch grain and its integrity are more prone to grinding, therefore the starch attack is greater. From the above, it is clear that the gas-generating ability of flour depends on a number of factors.

From the content of simple sugars. From the amount and attack of starch. The content and activity of enzymes that are degraded by sugars and starch. These factors form the so-called carbohydrate-amylase complex of flour, which depends on the gas-forming ability of flour.