Kolosov S. Development of the technology of the pro-duction of sparkling wines having improved foaming properties.

Research objects: method of the determination of the foaming properties of musts, wine materials and sparkling wines; technology of the production of sparkling wines with improved foaming properties. Research objective: development of the technology of the production of sparkling wines having improved foaming properties. Methods: theoretical methods with the use of chemical and physicochemical procedures, experiment methods and methods of mathematical statistics and data analysis. Theoretical and practical results: principles of the determination of foaming properties of mast, wine materials and sparkling wines as well as technological procedures of improving foaming properties of sparkling wines are outlined and presented for consideration. Novelty: Regularities of changes of foaming properties of the system must wine material blend cuve sparkling wine are established. The relation ship between the foaming properties of wine materials and molecular weights of proteins and polysaccharides is established for the first time. The classification of grape varieties based on the foaming properties of wine materials is for the first time presented; the ranges of indices values of foaming properties of wine materials and sparkling wines which provide their distinctive characteristics are established. The optimal terms of the aging of red and white sparkling wines after tirage providing the best foaming properties of finished products are determined. The novelty of the research is asserted by the patent of Ukraine sparkling wine № 3424. Implementation degree: The procedure of the determination of the foaming properties of mast, wine materials and sparkling wines, which is described in the Methodical recommendations of the Ukrainian Academy of Agrarian Sciences "Methods for conducting determinations of the foaming properties of wine materials" is improved and industrially introduced. "The technological instruction for the production of demi-sec and medium sweet white and red sparkling wines Roza Vetrov is developedand approved. Research results are included into "Recommendations for increasing the quality of sparkling wines" which have been approved by the Ukrainian Academy of Agrarian Sciences