ВПЛИВ АВТОХТОННИХ ДРІЖДЖІВ НА ВМІСТ ФЕНОЛЬНИХ СПОЛУК У ЧЕРВОНИХ СТОЛОВИХ ВИНОМАТЕРІАЛАХ

Abstract

Actuality of the research. Scientists of the world viticultural countries paid much attention to the study of autochthonous strains of wine yeast and the mechanism of yeast influence onto wine phenolic composition. There are now such researches in Ukraine, in spite of the attention to the quality of local wines. Thus, the autochthonous strains of wine yeast researches in Ukraine are very important.Target setting. The color of the wine is determined by phenolic compounds and melanoidins. Flavones - flavonols (yellow), anthocyanins (different shades of blue and purple); leykoantotsiany are phenolic compounds that give color to wines. Technology of red wines aimed at the extraction of required quantity of the structural elements of grape clusters. The strains of wine yeast is influencing the processes of extraction, so it is necessary to examine the extent to which they are able to influence these processes in relation to phenol and coloring substances.Actual scientific researches and issues analysis In this article, we studied the mechanism of interaction of phenolic complex of grapes and wine with yeast. The implication of wine yeast in red wine colour is twofold. On one hand, wine yeast influences the extraction of grape anthocyanins during maceration and fermentation, depending on their alcohol production capacity. They also influence the formation of more stable anthocyanin forms during maturation and ageing. On the other hand, yeast can promote anthocyanin degradation and participate in certain interactions with pigments that result in colour loss.The research objective Therefore, the aim of the study was to determine the peculiarities of phenolic composition of wines Cabernet Sauvignon, Odessa zhemchug, Charivnyi, Agate taroskyi, Otrada, obtained under microvinification with the use of autochthonous strains of wine yeast.The statement of basic materials. 30 samples of wines obtained by fermentation on spontaneous microflora and on 5 strains of indigenous yeast Y-3645; Y-3648; Y-3647; Y-3649; Y-3646 were chemically analysed. Its phenolic composition were evaluated and the yeast strain, the use of which provides better extraction of phenolic compounds and coloring was determined.Conclusions. The optimum fermentation conditions were found. The fact, that the yeast strain Y-3647 provides better extraction of phenolic compounds and coloring was determined.