FINANCING SMALL ENTERPRISE WINE PRODUCERS IN THE WORLD

Abstract

Wine is a product obtained exclusively with full or partial alcoholic fermentation of fresh grapes, crushed or unpeeled or must. Wine is fermented fruit juice of several grapes of the genus Vitis, and the most common variety is Vitis vinifera, due to the best taste of most wines of this variety. Wine production is an art in some ways, at least in terms of quality wines, but today most of the wine in the world is produced with modern technology. The wines are usually produced by fermentation of the yeast Sacchamyces cerevisiae, and sometimes by S.bayanus or S.oviformis. To prevent the appearance and growth of unwanted organisms, sulfur dioxide is added to the wine. Sulfur dioxide acts as a selective antiseptic and allows the smooth growth of added yeasts. Sulfur dioxide kills or inhibits the growth and activity of unwanted bacteria and yeasts, increases the extraction of dye and soluble substances from the shells and acts as an antioxidant. Wines usually differ in color (white, red or rose and red wine) - and the color determines the color of the grapes.