Geok V. Improvement of technology of semydry and semysweet table wines on the basis of underfermented wine-materials

The technological scheme of production of semydry and semisweet table wines on the basis of the blending of dry vinematerials and natural underfermented winematerials with the mass concentration of sugars 10-14 g/100sm3 and by volume stake of alcohol 5-7 % is improved. The modes and parameters of production of underfermented winematerials are de-veloped: termovinification at the temperature of +550C during 1-3 hours; twotimes fermentation; alternation of the stages of must fermentation with access and without access of oxygen from air; stop of fermentation by bentonit bringing (1-2 g/dm3 for white underfer-mented wine-materials and 3-4 g/dm3 - for red) and by coolings up to 00C. The method of determination of optimum temperature of storage of underfermented wine-materials depending on the indexes of their composition is developed. Jointly with the employees of OSC the "Sun valley" is developed "Technological instruction for the production of red table semisweet wine "Meganom" (ТІ 00032744-940-2003).