Fruit growing
and viticulture of South Russia

Annotation

Experimental data on the reological (viscosity-plasticity) characteristics of yeast and adhesive precipitation of wine production are presented. Their knowledge is necessary for calculating the technological equipment when designing the recycling lines. Yeast sediments obtained in the production of white and red grapes by different technologies were used as objects of the study. The effective viscosity of yeast and adhesive precipitation was determined by the Reotest-2 rotary viscosimeter with a cylindrical measuring device. Comparing the amount of plastic viscosity of yeast sediments of white wine materials of Chardonnay and Sauvignon blanc, produced using the same race of yeast, it can be noted its greater importance in Sauvignon blanc, which is associated with the accumulation of more extractive components. The greatest importance of plastic viscosity among red wines is revealed in the sediments of the Krasnostop AZOS during the pulp fermentation. Plastic viscosity of sediments precipitation was caused by the grape variety and the type of sorbent used to process wine. It was established that bentonite sediments had a large amount of plastic viscosity in comparison with gelatin sediment. The joint use of gelatin and bentonite to process wine have led to slight increase in the plastic viscosity of adhesive sediment in comparison with bentonite. When processing the wine materials, especially red ones, with polyvinylpyrrolidone together with bentonite suspension, the more dense sediments was obtained, the plastic viscosity of which had the highest values. The effect of grape variety and wine production technology the amount of plastic viscosity of adhesive sediments has been proved: with the increase in the concentration of high-molecular substances (colloids) in processed wine materials, the plastic viscosity increases.