Yalanets'kyj A. Technology advancement of sparkling wines.

Research objects: technology of producing competitive sparklings wines. Research objective: scientific substantiation and creation of competitive sparkling wines based on the investigation of regularities governing the formation of quality at key production stages. Methods: theoretical methods using theory of chances, methods of chemistry, biochemistry, physical chemistry and colloidal chemistry; experiment methods using modeling and methods of mathematical statistics. Theoretical and practical results: principles of creation and conditions which determine the functioning of permanent grape and wine growing zone have been established and suggested; recommendations concerning the establishment of the time when the wine material is to be racked off have been developed and introduced into use; the interrelationship between the stability terms of the wine material treated and the finished product has been evaluated. Novelty: scientific and methodological approaches to the creation of grape and wine growing zones producing sparkling wines have been suggested; the interrelationship has been substantiated and confirmed by experiment between yeast autolysis, a decrease in levels of a number of amino acids, biological deacidification (malic acid disintegration) which promote the hydrosulfuric tone formation; new understanding of the interrelationship between the stability terms of the blended wine material treated and the finished product has been achieved; an improved technology of producing competitive sparkling wines. Realization of implementation: technical instructions concerning the production of sparkling wines of the winery “Novy Svet” by using the results of the research conducted have been developed and approved. Effectiveness: the economical effectiveness is 71 roubles per 1000 bottles (prices of 1991). Sphere, branch of use: the grape and wine industry.