Antioxidant Activity of Tyrosinase Enzyme in Dry Red Wines

Authors

  • Gulmira Irgasheva Tashkent Institute of Chemical Technology, EBMT Department, PhD, Associate Professor
  • Xakimova Saida Tashkent Institute of Chemical Technology, EBMT department, Assistant
  • Utkirova Malika Tashkent Institute of Chemical Technology, EBMT department, 4th year. VB 2

Keywords:

Enzymes, antioxidant protection, tyrosinase oxidation, dismutation, sulfitation, oxygen

Abstract

Uzbekistan is conducting scientific research on issues. Antioxidants, protection of wines from antioxidants is the oxidation processes of wine, the theoretical basis for the preparation of oxidized wines, such as dry red (cabernet) and the improvement of new technologies, primarily for the production of finished products with high added value based on deep processing of local raw materials.

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Published

2025-02-17

How to Cite

Irgasheva , G., Saida , X., & Malika , U. (2025). Antioxidant Activity of Tyrosinase Enzyme in Dry Red Wines. Web of Semantics : Journal of Interdisciplinary Science, 3(2), 15–18. Retrieved from https://web.semanticjournals.org/index.php/wos/article/view/703

Issue

Vol. 3 No. 2 (2025): Web of Semantics : Journal of Interdisciplinary Science

Section

Articles

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