Abstract
Base wines from grape of the Sukholimansky white and Pinot Noir varieties were received by the traditional national and innovative technologies. Innovative technology implied the fractionation of must and its clarification using commercially available oenological preparations. It was established that, depending on the technology of obtaining must, chemical composition of base wine is formed: carbohydrates dominate (1300.0–2850.0 mg/dm 3 ), with less amount of phenolic compounds (115.4–266.6 mg/dm 3 ), and an insignificant amount of protein substances (10.2–68.5 mg/dm 3 ). The magnitudes for indicators of the root mean square error, calculated by devised regression models, indicate a close relationship between chemical composition of the surface active substances in base wine and the techniques for must separation. As a result of examining the surface active substances by the method of gel chromatography, we obtained their low- and highmolecular fractions. It was found that in the fraction with molecular weight of 50–60 kDa, protein substances, phenolic compounds and polysaccharides are in the form of the complex. Mass fraction of biopolymeric complexes in base wine does not exceed 6.7 %. In the base wines from white grape, the composition of biopolymeric complexes is dominated by the protein-polysaccharide component; in the base wine from red grape, it is dominated by phenolic-polysaccharide component. In order to stabilize biopolymeric surface active substances, we applied a must clarification method using the combinations of commercially available oenological preparations. The most effective technique for clarification the must is a combination of halotanin with enzyme and complex preparations. Foaming properties of base wine – parameters of maximum foam height and stability time – were determined using the Mosalux device. It was established that foaming properties depend mainly on the component composition of biopolymeric complexes in base wines.
Highlights
The basic quality criteria of sparkling wines are their typical properties: sparkling and foamy
According to the innovative technique of grape processing, in the base wine, produced from the, in comparison with those obtained by the traditional technology, one observes an increase in the mass share of protein substances by 13.6–20.1 %, reduction in the concentration of phenolic compounds by 5.6–10.3 %, carbohydrates – by 16.0–23.5 % (Tables 2, 3)
Base wines from the grape varieties of Sukholimansky white and Pinot Noir, independent on the technology of obtaining must are characterized by a high content of carbohydrates (1300.0–2850.0 mg/dm3), phenolic compounds are present in less amount (115.4–266.6 mg/dm3), and the smallest mass fraction is that of protein substances (10.2–68.5 mg/dm3)
Summary
The basic quality criteria of sparkling wines are their typical properties: sparkling and foamy. Proper attention is often not paid to innovative technologies in the production of sparkling base wines, which may greatly improve the qualitative and quantitative composition of SAS and, as a result, typical properties of the sparkling wine. In this regard, it is a relevant direction of research to examine a comprehensive impact of technological processes of obtaining grape must on the dynamics of the content and composition of SAS and typical properties of obtained base wines
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