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Among the most important topics of the unvology and oenology remain to be the struggle with the grapes' bacterial cancer, caused by Agrobaterium tumefacium. Another practical problem is created by grapes and non-polluted products. The quality of grapes and wines rises simultaneously with the rising of the maturity for the beans and with their sanitarian level. The amplifi cation of the sort aromas is recommended to be carried out with pectological enzymes with complimentary activity of thedoaj:7d409ee6ae324f0aa12a9baa22a60329 fatcat:whqqwcgfszbc5m7dhu7usduvum