Babych I. Improvement of a Technology for Treatment of Wine Materials Based on Methods to Assess Liquid Gelatin Preparations

Object - technology stability wine materials; methods - physical-chemical, special chemical to be Used in Wine-Making. Novelty-four physico-chemical characteristics and the technological effectiveness of liquid gelatin preparations to be applied in wine-making as a function of the degree of hydrolysis have been studied, the interaction pattern of new fining agents and wine components has been investigated, and the optimum ratio of the reacting components has been established. Requirements for new fining agents have been determined, and technological approaches to their use in wine-making have been developed. Principal criteria which characterize properties of liquid gelatin preparations have been determined: color, odor, taste, the proportion (by weight) of dry matter, the proportion (by weight) of ash, the dynamic viscosity, pH, the protein fraction molecular weight, the tannin-precipitating ability, the ability to bind of pyrogallic hydroxyl groups and the proportion (by weight) of proline. Results -а method for treatment of wine materials with liquid gelatin preparations has been tested under industrial conditions. The Methodological Instructions "Methods to Assess Liquid Gelatin Preparations to be Used in Wine-Making" have been prepared and affirmed by the Ukrainian Academy of Agricultural Sciences. "The Provisional Technological Instruction in Treatment of Wine Materials with Liquid Gelatin Preparation" ТИУ 00334830-079.2007. Branch - in wine-making