Koveshnikova T. Improvement of technology to produce dessert wine materials in conformity with 9000 ISO standards

Research objects: Processes of maceration of the grape crush and maturation of wine materials envisaged by the technology of dessert wine production. Research objective: Improvement of the technology of dessert wine production based on substantiation of control parameters and methods to regulate technological processes and on their introduction into use as part of the system of quality management. Methods: Conventional methods and special chemical, biochemical and mathematical ones in combination with the use of modern equipment and apparata.Theoretical and practical results: Parameters which determine the formation of quality of dessert wines during maceration of the grape crush and maturation of wine materials and are indicative of the processes have been established. An improved technology and monitoring of dessert wine production have been developed, of which distinguishing features are total step-by-step control of endogenous quality parameters in the source fruit-wine material chain and regulation of the formation of the product's quality. The MRs "Recommendations concerning technological operations with the grape crush in production of dessert wine materials", "A methodology to determine maturity of fortified wine materials. Part 3. Dessert wine materials", the WI 8.2.4-0.2 "Monitoring and measurement of production processes" and the SQ WI 10.01.02 "The order of control and trial in the process of production" have been developed. Novelty: Parameters of quality monitoring of dessert wine production and improvement of the current technology which determine the formation of quality of dessert wines during maceration of the grape crush and maturation of wine materials and are indicative of the processes have been established, and their numerical ranges have been determined. A system of criteria enabling accurate categorization of wine materials as "mature" or "immature" has been developed. The use of exogenous enzyme preparations in fermentation of the grape crush has proved effective for regulation ofthe proportion (by weight) of phenolic substances and terpenes in the must and in wine materials provided optimized temperature and length of the process. A method to choose enzyme preparations for treatment of the grape crush has been developed which relies on determination of the coefficients characterizing effectiveness of their pectolytic and extracting action on phenolic substances and terpenes. Implementation degree: The technology has been put into use as part of the quality management system at the agro-industrial association Massandra and at the close stock company Solnechnaia Dolina. It also has been certified as conforming to requirements of the 2000 version of the 9000 ISO standards. Effectiveness: The economical benefit is 168 hrn per 1000 dal of products. Sphere, branch of use: wine industry.