wine

The influence of various factors on the content of organic acids in the raw materials of the wine industry is considered. The express methods of acidity determination in winemaking, in particular potentiometric, titrimetric and combined approaches available for small producers, are analysed. The advantages and limitations of each of the methods, as well as the prospects for the use of natural indicators are considered.

Technology of wine was open a very long ago, when man yet did not had vineyards,  but picked berries in-field and began to provide them for the future use. On the rest berries under the action of wild microflora juice rambled, forming primitive wine. Wine - not that other, as the vine juice canned in natural way by means of winy yeasts. The task of vine-makers is a permanent improvement of ability of tasting, bringing in to the estimation of Wiens of computer technique and other sciences, that would help objectively to estimate quality of wine.