Research of dilution factors of wine material in the context of agricultural products in the Republic of Azerbaijan

The article deals about the factors influencing to dilution of wine material with high nebulous obtained from Magrasa grape sort. It was defined by the experience that the wine obtained from Madrasa wine (products of 2011-2014) posessed high turbidity and its dilution created some difficulties. Bad diluted wine material requires more filtercardboard cost and percolation (filtering) is very slow. In relation with this, the reduction opportunities of dilution agent’s costs were taught in the shortening possibility of dilution period and in the processing of sour red wine material.