Способи підвищення та збереження біологічної цінності червоних столових вин

Abstract

The article presents data on the effect of condensed and hydrolyzed tannin preparations, which were used in the technology of red wine materials during the processing of grapes, and preparations of stabilizing effect on the content of substances of the phenolic complex of red dry wine materials that determine their biological value. The materials of the study were red table dry wine materials from the grapes of Tempranillo and Pinotage varieties made in microvivorous conditions in the red method. It has been established that hydrolyzed tannin has an effective effect than condensed on the preservation of anthocyanins in red wine materials. It is proved that the use of tannins does not affect the color change of red wine materials and is positively displayed on the formation of their aroma and taste. It is shown that the process of pasting wine materials results in a decrease in the total content of phenolic substances and their representatives of biological value. The least changes were noted in the samples, where the drug based on gum arabic was used. The results of the studies make it possible to recommend the use of hydrolyzed tannin during the processing of pulp and the use of gum arabic during measures for the stabilization of wine materials when implementing the technology of red dry wines of enhanced biological value. Keywords: red dry wine, Tempranillo, Pinotage, biological value, phenolic compounds, anthocyanins, catechins