Lopatuk M. Improvement of a technology of brandy material production.

Research objects: technology of brandy material production, including that from unconditioned grapes. Research objective: to improve technology of brandy material production, including that from unconditioned grapes. Methods: conventional chemical methods to investigate components of musts, wine materials and brandy distillates, and techniques of liquid chromatography. Theoretical and practical results: technologies have been developed envisaging production of brandy distillates from brandy materials obtained via fermentation of the must provided additional nitrogen supply and fermentation of must with the preliminary supplementation of the must by ethyl alcohol, of grape and non-viticultural origin. Novelty: regularities have been established governing the production of quality brandy distillates from brandy materials obtained via fermentation of the must by the Schizosaccharomyces genus provided additional nitrogen supply, and also from unconditioned grapes with the preliminary supplementation of themust by ethyl alcohol, including that of grape origi. Implementation degree: the technologies developed have passed an acceptance trial on the state farm Tsiuriupinski. Effectiveness: fermentation of the must, including that from unconditioned grapes, with the preliminary supplementation of the must with ethyl alcohol of grape origin leads to the production of quality brandy distillates and a considerable economical benefit of more than 130000 hrn per 100 dal of anhydrous alcohol. Sphere, branch of use: food industry, winemaking.