Lutkov I. Development of Methods for Quality Control of sparkling wines.

Research objects: Methods for Quality Control of Sparkling Wines; Research objective: Development of Methods for Quality Control of Sparkling Wine; Methods: standart, conventional, modified and new methods for analysis of the chemical composition and properties of wine materials and wines; experiment methods using modeling and methods of mathematical statistics; Theoretical and practical results: As a result, methodical recommendations "Determination of the levels of organic acids in musts, wine materials and wine by liquid ion chromatography"; "Determination of the levels of carbon dioxide in carbonated beverages by the compensation chemical method"; "Determination of the levels of carbon dioxide in carbonated beverages by the OIV reference method subject to modifications"; "A methodology to reveal falsified wines. Part 3. Wines, tinged with synthetic coloring agents" have been developed and affirmed by the Ukrainian Academy of Agrarian Sciences. Regularities established have made it possibleto reduce determination error and the length of time of analysis. The methods developed have allowed to establish regularities governing changes in the levels of the organic acids found in wine at the principal stages of production of sparkling wines. The possibility to distinguish between sparkling and carbonated wines based on the proportion (by weight) of bound forms of carbon dioxide has been proved. An algorithm enabling an objective evaluation of the wine color has been suggested; Novelty: The research conducted has confirmed that the qualitative and quantitative composition of organic acids, coloring substances, phenols and the ratios of the latter two and the levels of principal forms of carbon dioxide enter as the most important parameters in respect of quality control; Realization of implementation: industrial trials of the methods have been carried out at the the enterprise: winery "KZShV "Stolichny", "Sevastopolsky winery" "S. Perovskoy winery", "Chernigov GCSMS" and approved on "Sevastopolsky winery"; Effectiveness: the economical effectiveness by "Determination of the levels of organic acids in musts, wine materials and wine by liquid ion chromatography" is 49,82 gr., "Determination of the levels of carbon dioxide in carbonated beverages by the compensation chemical method"; "Determination of the levels of carbon dioxide in carbonated beverages by the OIV reference method subject to modifications" is 1,96 gr.; "A methodology to reveal falsified wines. Part 3. Wines, tinged with synthetic coloring agents"1,94 gr. per 1analys; Sphere, branch of use: the grape and wine industry.