Vino kislotasi Mundarija Kirish………………………………………………………………………………3 I. Asosiy qism……………………………………………………………………...6 1.1.Vinochilik kislotalari haqida bilishimiz kerak bo’lgan bacha narsalar...............6 1.2.Vino kislotasi haqida umumiy ma’lumot……………………………………...7 1.3.Vinochilikda kislotalar va ularning rollari……………………………………..8 1.4.Kislotanining fizik-kimyoviy xossalari……………….………………………11 1.5.Ba'zi meva va reza mevalaridagi dominant kislotalar......................................16 II.Asosiy turdagi sharoblarda kislotalik darajasi.............................................17 2.1.Sharobning kislotaligi......................................................................................17 2.2.Tartarik kislota ishlab chiqarish uchun xom ashyo xususiyatlari....................21 Xulosa va takliflar…...........................................................................................28 Foydalanilgan adabiyotlar ro’yxati...................................................................30