CHARACTERIZATION OF THE BIOLOPYMER COMPLEXES OF DIFFERENT TYPES OF WINES
The generalized data is reported with refer to results of a study of the biopolymer complexes of different types of wines which determine formation of colloidal clouds. Principal characters of the biopolymer complexes were revealed and used as a basis for systematization, leading to five types of the complexes differing in a number of physico-chemical properties, aggregate resistance and reactivity with auxiliary materials.