Koval'ov M. The improvement of sparkling wines technology by means of dispersional minerals

The dissertation is dedicated to questions as to the improvement of technologies of sparkling wines with the of natural mineral raw materials. Besides we have researched the influence of saccharose concentratijn and partsal pressure of oxygen dissolved in sphere on the process of reproduction of yeasts Sacch, cerevisiae Riev type. Received statistics were the foundaation for working out technologies and a new ahharatus-technological line for cjntinuous yeast growing with purpose of getting high density of their population. Received results in clarification and stabilization of wine blending showed us that taking into account the peculiarities of structure and properties of dispersional minerals and also wine blending types we can choose optimal type of processing, varying dose of minerals. It was shown that adding dispersional mineral during second fermentation and cultivation of yeasts intensifies these processes at the account of increasing physiological activity of yeast cells. . Key words clarsfic ation, stability, proteins, phenjl substances, polysacharides, dispersional substances, yeasts, cultivation, biomass, physiological activity, second fermentation.