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PROBLEMS OF CONTROL OF THE SULFUR DIOXIDE DURING THE FERMENTATION OF FRUIT MUSTS
Bryanskaya Ekaterina Olegovna
Priokskii State University
Priokskii State University
Abstract
This article analyzes the process formation of sulfur dioxide during the fermentation of fruit musts. It is shown that the formation of sulfur dioxide in alcohol products has an adverse effect on human health. It is considered philosophy of using preservatives.
Category: 02.00.00 Chemistry
Article reference:
Problems of control of the sulfur dioxide during the fermentation of fruit musts // Modern scientific researches and innovations. 2016. № 2 [Electronic journal]. URL: https://web.snauka.ru/en/issues/2016/02/63025
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