Fruit growing
and viticulture of South Russia

Annotation

Batonage is a technological method, which is a prolonged contact of wine materials with yeast sediment, with occasional stirring. Batonage`s use in the technology of white table wines leads to an improvement in their taste and aroma due to the enrichment of wine with yeast cell components. The specificity of red table wines is the presence of high concentrations of phenolic substantiate that affect the metabolism process between the cell and the wine material. Modes of batonage in the production of red wines should take into account the presence of various forms of polyphenols. In this regard, the purpose of the work was to justify the parameters and modes of batonage in the technology of red wines. As a result of the research, the secretion of hydrolytic enzymes and lipids from the yeast cell to the wine material was established. The activity of proteinases and glucanases in yeast biomass decreased as they matured, reaching the lowest values after 1.5 month. During the batonage, the concentration of both the sum of phenolic compounds and anthocyanins also decreased. At the same time, double batonage contributed to a greater decrease in the concentration of phenolic compounds. The results obtained indicate a slow dynamics of the transition of lipids from yeast cell to the medium during the batonage process. Of the individual components of the fatty acid series, the concentration of diglycerides and triglycerides, as well as sterol esters, increased most noticeably in percent. Lowering the temperature of contact of the wine material with yeast biomass led to a slowdown in the processes of mass transfer between the cell and the medium. Based on the results of the research, the recommendations were given to the producters according to the batonage regime.