BIOTECHNOLOGY OF WINE PRODUCTION BY A PRIVATE ENTERPRISE

The development of winemaking biotechnology and increasing the profitability of this production is one of the pressing problems. The purpose of the study is to study the biotechnology of winemaking in the conditions of the private enterprise “Atalyk”. Determination methods are given in the list of references. Research results and discussion. Biotechnology for wine production begins with the production of must from grape fruits. Obtaining the required wort begins with adjusting the pH of the mixture. Saccharomyces yeast is used in winemaking technology.  This process takes into account the factors of removing the resulting gases and preventing the entry of air from the outside. Carbon dioxide is formed during the oxidation of sugar with the help of yeast cells and gradually increasing the pressure in the blood vessels. The fermentation process of wort occurs at a temperature of 18–20 ^оС and this temperature must be maintained until the end of the process. During this time, fermentation processes occur, based on redox processes and hydrolysis. Aldehydes, alcohols, esters and acids accumulate in the wort, which give a certain taste and aroma to the product. The resulting wine has an opaque consistency, after adding special substances, the wine is separated from suspended particles. This process is based on preventing yeast cells in the form of suspensions from further continuing the fermentation process. Afterwards, the wine is poured into vessels and stored depending on the production technology at different times