Fruit growing
and viticulture of South Russia

Annotation

Intensive methods of grapes processing in the our wine industry have led to problem of propensity of table dry red wine-materials to reversible colloidal turbitity. The main objective of our research was the scientific motivation and practical solution to improve the quality of table dry red wines by improving of technological methods of wine materials preparation. In accordance with the purpose we motivated the limitations of various technological methods of primary winemaking and found the optimal modes of mash extraction, allowed to exept the tendency to reversible colloidal turbidity of table dry red wine-materials. The article presents the results of research to identify the main indicators that determine the susceptibility to reversible colloidal turbidity of table dry red wine-materials and their statistical processing. It is concluded that wine materials obtained on the imported equipment, have the lower concentrations of phenolic compounds, proteins, polysaccharides and pectins, which further ensures the achievement of long-term guarantee of stability wines to turbidity with a high quality of finished product. Winematerials obtained on our equipment of high productive capacity contain the high content of phenolic compounds, proteins, and polysaccharides. The high mass concentrations of color substances and polysaccharides further defines a high propensity to reversible colloidal turbidity. Therefore it is recommended to limit the degree of fermentation of sugars in the pulp to 50%. During the fermentation of sugars to 75% on the pulp to use the enzyme preparations and the termovinification temperature not rise above 550C, that further provides to dry red wine materials easier processing and high stability.