Yermolin D. Improvement of Technology of Champagne and Sparkling Wines Based on the Effective Use of the Raw Material and Auxiliary Materials

The results of physico-chemical and sensory studies indicate that wine materials ob-tained in case of the yield of must at a level of 65 dal per 1 ton of grapes are suitable for the production of champagne of Ukraine and sparkling wines with the use of air presses. The physico-chemical and technological properties of fish collagen preparations were determined, which enabled the technico-technological requirements for fish collagen preparations to be developed. The expediency of the use of gelatins in the process of champagne wine production was substantiated. The parameters of acidification of wine materials were developed. The results of the research done were included in the Draft National Standard of Ukraine "State Standard of Ukraine - Edible Isinglass" and in four technological instruc-tions for the production of wine materials as well as champagne and sparkling wines. The economic effect of the commercial introduction of the research results is 4640 UHN/ thousand dal in sparkling material production and 3410 UHN/ thousand dal in the production of champagne of Ukraine.