Bil'ko M. The development of the technological methods for the varietal aroma formation in the table wine production

Research subjects: grapes, must, wine materials. Research objectives: development of methods for the varietal aroma formation of table wines basing on a study of transformations of aroma-forming substances. Methods: standardized and traditional methods for determining the chemical composition and character- risties of wines and wine materials. Theoretical and practical results: methods for the determination of free and bound terpenic alcohols, higher alcohols and aldehydes were modified and recommended; significant aroma-forming compounds were established which served as a basis for the development of mathematical models of the varietal aroma of the table wines; technological schemes for the production of table wines with pronounced varietal aroma were developed; "Additions to the technological recommendation on the use of pectic and proteolytic enzyme preparations in grape wine production" were developed and affirmed. Novelty of introduced: values of terpenic and higher alcohols, esters and aldehydes influencing the forma- tion of the varietal aroma of table wines were established; for the first time, multiregression models of table wine varietal aroma were developed; for the first time, a new approach to the formation of the varietal aroma of table wines was proposed which envisages the choice of a technological scheme of table wine production as determined by bulk concen- trations of terpenic alcohols in grapes. Implementation degree: preliminary and final tests were conducted at the "Vinogradny" argo-industrial complex. Effectiveness: Economic effect is 2851 hrn per 10.000 liters of wine materials due to the increased in the high quality juice fractions using the enzyme preparation Novoferm 12. Sphere, sector of implementation: wine industry.