Abstract
One of the main tasks for modern wine-making is to ensure continuous quality improvement of wines produced. This should be the main component of the company image policy.Along with grape variety and growing conditions, production method has a dominant influence on the quality of wine, development of its properties, especially taste, bouquet and colour.Wines of different quality and type can be made of one and the same grape variety using various production methods. Each process step has an impact on the product, and quality and properties of wine depend on accurate production process.Based on results of the studies concerning effect of Chardonnay grape processing technology on making wines of controlled origin, an operating procedure has been developed and approved for production of ordinary table varietal aged dry white wine Chardonnay.
Highlights
The method is based on photographing the carbon dioxide evolution process from sparkling wine in the optical cell in order to obtain initial information about the behavior of bubbles within a specified time
During experimental research it is determined the time of appearance of the bubble, the size and depth of formation
The authors suggested two mathematical models to describe the changes in the bubbles concentration and average diameter of rising bubbles
Summary
The method is based on photographing the carbon dioxide evolution process from sparkling wine in the optical cell in order to obtain initial information about the behavior of bubbles within a specified time. During experimental research it is determined the time of appearance of the bubble, the size and depth of formation. The authors suggested two mathematical models to describe the changes in the bubbles concentration and average diameter of rising bubbles. The use of these models allows receiving generalized characteristics of wine “sparkle”.
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