NEW WINE DRINK MADEIRA MADE FROM WINE MATERIALS OF RED GRAPES OF FRENCH VARIETIES

OSPADY

Abstract

For the first time a wine drink madeira from French grapes grown in the foothills of the Altai has been produced. The relevance and novelty of the research lies in the prospects of introduction these results into industrial production. The results of analyses of natural grape juices, freshly made and after long ageing have been presented. It has been shown that Pinot Noir and Gamet juices have high sugar levels of 19.0-20.5 g/100g, titratable acidity of 10.1-9.8 g/dm³, which is slightly higher than the norm (8 g/dm³). High content of polyphenolic compounds 2590-2610 mg/dm³ indicates high quality of grape raw materials. The wine materials are prepared by the micro viticulture method almost to complete digestion of sugar 0.36-0.59 g/dm³. The natural alcohol content is 12.2-11.4% by vol. Accumulation of volatile acids 0.36-0.59 g/dm³, which is much lower than the MPC. During fermentation as a result of oxidative processes there was a decrease in polyphenols in Pinot Noir to 2,230 mg/dm³. Due to reducing processes, the amount of polyphenols in Gamet increased to 2,800 mg/dm³. The content of polyphenols slightly decreased during the long aging period. The wine drink was matured at 50°C for 45 days in glass vats with the addition of oak chips. Aeration was carried out by pouring from tank to tank. The reducing processes that occurred during maderization increased the level of polyphenols to 2,650-2,810 mg/dm³. The titratable acidity in the sample from the Gamet variety exceeded the norm of 12.9 g/dm³. After maderization wine materials was pasted with a suspension of bentonite and gelatin, acidity was corrected by chalking, filtration, sweetening with sucrose and alcohol correction was carried out. The wine drink Madeirafrom Pinot Noir with a tasting score of 9.5 points has a bright taste with moderate tartness and a rich, bright pomegranate color. Somewhat lower is the score of theonefrom Gamet - 9.0 points. It is established that finished wine drinks correspond to the requirements in terms of physical and chemical parameters.