Abstract
The fundamental role in the process of biological aging is given to yeast which enrich the wine with substances that contribute to the formation of the characteristic organoleptic properties of sherry. We studied 55 samples of wine in the dynamics of biological aging. The purpose of this research was to study the transformation of wine components during biological aging and to determine their technological value. Generalization of experimental data showed that biological aging determines changes in the composition of wines and physical-chemical characteristics: reduction of the volume fraction of ethanol, the mass concentration of the components of the acid complex (malic, lactic and acetic acids), amine nitrogen and glycerin as sources of energy and carbon nutrition for yeast. Decrease in the content of phenolic substances, the value of the redox-potential of wine and optical density D420 confirms the protective function of the sherry film that prevents non-enzymatic oxidation of wine components. The biological aging is also characterized by an increase in the mass concentration of aroma-forming substances: acetaldehyde, diacetyl, acetoin, dioxanes, dioxolans, lactones. Based on the data obtained, the role of the main components of wines in the process of biological aging and the ranges of their variation were determined.
Highlights
The fundamental role in the process of biological aging is given to yeast which, as a result of its development, as well as autolysis, enrich the wine with substances that contribute to the formation of the characteristic organoleptic properties of sherry [1,2,3,4,5,6]
Analysis of the literature data [2, 5, 8] and the results of studies of the dynamics of biological aging made it possible to establish the role of the main components of wine under the action of flor yeast, as well as to determine the ranges of their change (Table 1)
As a result of the studies carried out, it has been shown that the process of biological aging of wines under a sherry film causes a change in the component composition of the wine and its physicochemical characteristics:
Summary
The fundamental role in the process of biological aging is given to yeast which, as a result of its development, as well as autolysis, enrich the wine with substances that contribute to the formation of the characteristic organoleptic properties of sherry [1,2,3,4,5,6]. The oxidative metabolism of yeast results in the produced substances that provide the typical aroma and flavor properties of sherry wines [2, 8,9,10,11,12,13,14,15]. The purpose of this research was to study the transformation of wine components in the process of biological aging, as well as to determine their technological value
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