Fruit growing
and viticulture of South Russia

Annotation

The main task of modern winemaking is ensuring of high quality and competitiveness of finished products, including also the sparkling wines. Recently there are many various technologies of sparkling wines preparation. However the works in the field of technology of sparkling wines with use of cryoconcentrates are absent. For comparison of quality indicators of sparkling wines as sugar containing components we used instead of sucrose a cryoconcentrate of the processed grapes mash. As a control we used the known bottle method of producing of sparkling wine containing a mix of the processed control blend and liqueur. Process of fermentation and the subsequent processing operations carried out according to the commonly accepted production technology of sparkling wines. The research of quality indicators of sparkling wines received with use of various components containing sugar was carried out in the Scientific "Wine-making" center and in the Center of collective use of NCRRH&V on the high-technology equipment. High nutrition value and organoleptic assessment of the sparkling wines made on the offered technology are shown by the results of analisis. This technology of sparkling wines allowing to replace of sucrose of liqueurs by cryoconcentrates of grapes berry is scientific based, developed and experimentally confirmed. The development and approval of the technological instruction for production of the sparkling wine geographical specifying "Muscat Sevastopol" TI 9172-3116-05431414-2014 is the result of cooperation of specialists of SP "Sevastopol Wine-making Plant" and scientists of "Wine-making" scientific center of NCRRIH&V. The advanced technology was testing and it is implemented on SP "Sevastopol Wine-making Plant" with economic effect of 23880 rubles on 1000 bottles of products of sparkling wine.