Abstract
The relevance of the conducted research is regulation of reactive phenolic compounds content in grape wines – as those reactive phenolic compounds induce the non-enzymatic oxidative browning, which can be prevented by using sorption substances, in particular, activated carbon. The purpose of the research is to study the effect of activated carbons Granucol on the chromatic and organoleptic properties of dry grape wine materials from Crystal variety grapes at various dosages. As a result of the conducted research, the expediency of using Granucol activated carbons to increase the sensory properties of grape wines and to increase the wines shelf life has been proved. The chromatic properties were studied in accordance with the current guidelines of the International Organization of Vine and Wine (OIV, France). As an additional indicator for assessment of the wines color, the calculated value of the wine yellowness was used. It has been shown that treatment of wine with activated carbons Granucol allows efficient regulation the wines color properties and major elimination of undesired tones in wines flavor, thus improving the harmony of wines in whole.
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