Improvement of the fortified white wine technology

The substances of grapes that form the characteristic taste and aroma profile white fortified wine Madeira type were described. use enzyme preparations pectolytic cellulosolytic action Vinozym FCE G Celoviridine Gx20 to intensify extraction phenolic, nitrogen-containing aromatic was proposed. In order deeply oxidize material at stage modernization, heating 65 ° C in a chamber with continuous pumping dosing air