Abstract
The expediency of using preparations of dry inactivated (cell walls) yeast - glutaroma, salcline, bioproject, elivite and activite in the technology of sparkling wines produced by classical and reservoir methods has been studied. Decreased activity of redox potential is found when using said preparations irrespective of method of secondary fermentation. The greatest effect is noted in the combined use of cell wall preparations and bentonite suspension. The use of glutaroma and elivite, as well as mixtures thereof with bentonite, provided the highest amount of antioxidant activity of sparkling wine in both secondary fermentation methods. During the secondary fermentation of the control sample, an increase in glutathione content was observed in the first 2 weeks, after which its concentration remained virtually unchanged for 90 days of observation. The introduction into circulation of glutaroma, activite, bioproject, salcline, activated the fermentation process, and the concentration of reduced glutathione increased. A marked increase in glutathione concentration was found in the combined use of bentonite suspension with glutaroma, elivite and bioprotect. The increase in glutathione content was observed during the whole period of observation. On the basis of the obtained data, the mechanisms of oxidation-reduction process in production of sparkling wines by classical and reservoir methods are justified.
Highlights
The quality of sparkling wines is directly dependent on the degree of oxidation
Often a number of sparkling wines when opening a bottle and pouring wine into a glass has a color from golden to yellow, which is connected with oxidative processes in secondary fermentation
All technological techniques are aimed at reducing the level of oxidative-restorative potential by creating anaerobic conditions, inhibiting oxidative enzymes with sulphur dioxide, removing cations of iron and copper, which are catalysts of oxidative processes
Summary
The quality of sparkling wines is directly dependent on the degree of oxidation. Often a number of sparkling wines when opening a bottle and pouring wine into a glass has a color from golden to yellow, which is connected with oxidative processes in secondary fermentation. In the production of sparkling wines the appearance of oxidation tones is unacceptable, so it is necessary to control the direction of redox processes, preventing the formation of peroxide and oxidation of tartaric acid to oxalic and coal, and on the contrary, to stimulate biochemical processes of a reducing nature, accompanied by the accumulation of reductons that positively affect the addition of organoleptic qualities of the product [1, 2, 3]. In connection with the above, studies of the feasibility of using biopreparations glutaroma, salcline, bioprotect, elivite, activite, and mixtures thereof with bentonite - in secondary fermentation of wine materials in the production of sparkling wines, as well as comparative assessment of their impact on the redox characteristics of sparkling wines and accumulation of reducing tones become relevant
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