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Now wine makers of the world argue on addition of dioxide of sulphur by wine manufacture. The matter is that this connection itself is formed in small quantities by a natural way in the course of a fermentation. But happens that it specially add, as it possesses antibacterial properties, thereby, interfering with transformation of wine into vinegar. Sulphur dioxide suppresses yeast, preventing in bottles a repeated fermentation of sweet wines. In a word, it keeps wine fresh and in a tone. However the American physicians assert that asthmatics can be rather sensitive to sulphur dioxide, therefore the Congress has passed the law that on labels of the wines made in the USA, there should be instructions on addition of this chemical compound.


The basic factor influencing taste and aroma fault, grape juice is, and colour of a drink depends on a thin skin of fruits. Thus, white wine can be received from grapes of a red or bluish-black shade if to clear covers of berries. It speaks the maintenance in a thin skin, stones and shanks of fruits of red grades tinin - knitting substance of tannic acid. It impacts to red wine the specific tart relish distinguishing it from the white. It is necessary to notice that rigidity of wine together depends on time of a finding of juice and a thin skin, than it is less, especially soft and gentle the drink turns out. Because of the maintenance of tannins, red wines do not drink cooled so their taste starts to be felt more sharply. As a whole, wine manufacture includes set of subtleties which were synthesised throughout centuries in a science enology.



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