RESEARCH OF THE EXTRACTION PROCESSES OF PHENOLIC COMPOUNDS IN THE PRODUCTION OF DESSERT WINE
Abstract
The expediency of using technical grape varieties Bastardo Magarachsky, Cabernet Sauvignon, Odessa Black and Saperavi, cultivated in the conditions of the Kherson region, for the production of red dessert wine materials of a special type, was investigated. Analyzing the obtained results of grape quality indicators, it was concluded that the researched varieties have a technological potential for the production of red dessert wine materials of a special type. The influence of technological processes of processing of the proposed grape varieties on the intensification of the processes of extraction of phenolic substances and the quality of the manufactured products is considered. Wine materials were obtained using short-term fermentation of heat-treated pulp. Such a method of extraction of extractive substances responsible for the color, aroma and taste of the future wine, as thermal vinification, was studied. Research on the thermovinification process was carried out for 2-8 hours. The temperature of thermal vinification was 60-65 °C. On the basis of the obtained experimental data, it was concluded that the use of thermovinification allows to use the phenolic substances of grapes to a greater extent. A study of the chemical composition and phenolic complex of grapes and dessert wines obtained from them, depending on the production technology, was conducted. Among the considered methods of increasing the content of substances of polyphenolic nature in wine materials, the method of thermal vinification at 60 °C for 8 hours is the best. The use of the proposed method of thermal aging makes it possible to form organoleptic properties corresponding to dessert wines of a special type. The expediency of using thermal vinification in the development of new technologies for the production of wine materials, which would allow obtaining high-quality wines, has been proven. The obtained wine materials from Bastardo Magarachskyi, Cabernet Sauvignon, Odessa Black, Saperavi grape varieties meet the requirements for the production of dessert wine materials of a special type. The proposed technology enhances the development of specific for dessert wines of a special type of prune and chocolate tones during the subsequent aging of the wine.
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