Fruit growing
and viticulture of South Russia
Processing of fruit and berries production and grapes
Results on 5 technological methods to extract phenolic compounds and other components from grape berries Fetyaska black: fermentation in the pulp, pre-selection of the wort and fermenting flown down pulp; thermal maceration and the use of exogenous enzyme preparations are presented. Among the studied methods thermal maceration and fermentation flown down pulp are the most effective.
Results of researches on the effect of different varietal and technological factors are resulted in the production of sparkling wines. The advanced technological scheme of production of sparkling wines with the raised sparkling properties is developed and implemented on "Cricova".
The results of a comparative estimation of different technological processing schemes to obtain wine sparkling wines with high foaming properties are presented in the article.
Results of researches on studying of influence of temperature of processing of blends wine materials by a cold, and also durations of their endurance on a cold on physical and chemical indicators and indicators of foamy properties of blends wine materials for sparkling wines are resulted
Results of research of sparkling wines "Cuvee", obtained by secondary fermentation in the different strains of yeast from the National Collection of Microorganisms for the winemaking are presented.