Сomparative characteristics kriokontsentrats and liqueurs used in champagne production
The main tasks of modern winemaking are high quality and competitiveness of the finished products, including sparkling wine. Product quality is caused by such a measure naturalness. The desire to ensure the quality of wine by natural barriers from its denaturalization even substances that are harmless in themselves, were practically constant since the inception of industrial winemaking. It was due to the fact that the fake wine affects the health of people, their material well-being and undermines the state's economy. Admission sucrose, used in the production of sparkling wines with residual sugar, prepared according to traditional technology - it is a big burden for the body's immunity system. On the negative influence of sucrose on health it has been known for a long time, so in the USSR in 1959-60-ies developed sucrose exclusion program of diet and use it only for further processing into fructose and glucose, which were to be sold in stores. Unfortunately, this program has been implemented only partially - for the supply of higher officials.