ВЛИЯНИЕ МИКРООКСИДАЦИИ МЕЗГИ НА ХИМИЧЕСКИЕ И ОРГАНОЛЕПТИЧЕСКИЕ ПОКАЗАТЕЛИ КРАСНЫХ ВИН

Abstract

An urgent problem in modern wine-making is to ensure long-term preservation of the color of red wine, including when it is stored in bottles. The problem is associated with the oxidation of phenolic substances under the influence of oxygen. One of the ways to prevent oxidation is the use of microoxidation – introducing a certain amount of oxygen in order to oxidize labile fractions of polyphenols at an early stage of the wine production process. However, oxygen dosages require clarification and further research. The purpose of the research is to study the effect of microoxidation with various doses of oxygen on physical and chemical parameters, including the mass concentration of phenolic substances, of wine materials from the Cabernet Sauvignon grape variety. The objects of the study were production and experimental batches of wines made from the Cabernet Sauvignon grape variety. The oxygen dosage varied from 2 to 10 mg/dm3 . A significant difference in the mass concentration of oxygen in industrial samples was established – from 0.5 to 4.3 mg/dm3 . A correlation was revealed between the color of the wine and the oxygen content: the test samples with the highest mass concentration of oxygen had garnet-red shades of color. It was shown that the concentration of all groups of phenolic substances depended on the location of the grapes and the wine producer. The greatest accumulation of the amount of phenolic substances was in wine produced in the geographical area of Novorossiysk. A general trend of changes in the concentration of various groups of phenolic compounds depending on the dosage of oxygen was revealed: with an increase in the dosage of oxygen, the concentration of the components of the phenolic complex decreases, with anthocyanins undergoing the greatest change. The concentration of catechins decreased gradually with increasing oxygen dosage. For procyandins, dosing 2-4 mg/dm3 immediately led to a decrease in their concentration by 10-15 %. A further increase in the oxygen dosage did not cause a change in the concentration of procyanidins. It has been proven that an oxygen dosage of 2-4 mg/dm3 ensures high organoleptic properties of red wine. Key words: RED WINES, PHENOLIC COMPOUNDS, MICROOXIDATION, OXIDATION, ORGANOLEPTIC EVALUATION