Babich N. Imporvement of Technology for Batch Production of Champagne-Type Wines in Closed Tanks

3. Research objects: Improvement of the technology for batch production of champagne-type wines in closed tanks by intensified microbiological processes. Research objective: To improve the technology for batch production of champagne-type wines in closed tanks by intensified microbiological processes. Methods: Conventional methods and special chemical, physico-chemical, biochemical, microbiological and mathematical ones in combination with the use of modern equipment and apparata. Theoretical and practical results: A competitive yeast strain (Kharkovskaia-X-9c) has been revealed. Modes and parameters of production of the starter in the productive stage have been improved. The technology for batch production of champagne-type wines in closed tanks has been improved and relies, for the first time, on the use of the yeast strain Kharkovskaia-X-9c in the productive stage during secondary fermentation and ageing of champagnized wines. Technological instructions for production of new brands of champagne-type wines have been developed and put into use at the Kharkov winery of champagne-type wines. Novelty: Peculiarities referring to changes in oxidation-reduction characteristics of blended champagne-type materials during their de-aeration by ageing have been established, and parameters affecting the length of the process have been determined. Physiological characteristics of the yeast strain Kharkovskaia-X-9c in the productive stage have been demonstrated. The interrelationship has been established between the morphological and physiological states of the yeast culture to be used for inoculation of champagnized wines when it is in the productive stage and the dynamics of physico-chemical characteristics and quality of champagnized wines during ageing. Indices of control of ageing of champagnized wines on the yeast have been established which determine the formation of quality of the finished product and are indicative of the process. Implementation degree: The improved technology for batch production of champagne-type wines in closed tanks has been put into use at the Kharkov winery of champagne-type wines. Effectiveness: Economical benefits arising from the use of the improved technology are 1048.1 hrn per 1000 bottles and 1048.8 hrn per 1000 bottles of the brands "Rozuvyi Flamingo" and "Salut", respectively. Sphere, branch of use: wine industry.