Tenetka A. Improving of Rose Table Wine Materials with Antioxidants Using

The effectiveness of the dose and application of glutathione yeast and gallic tannins has been proved. Prooxidant effect of ascorbic acid in the production of rose table wine materials has been confirmed. The possibility of glutathione in the amount of 0.2 g/dm3 replacing 25% of sulfur dioxide in the production of rose table wine has been proved. The scheme of assessment of grapes for the rose table wines production by determining the physico-chemical parameters of quality and biochemical properties of grapes has been developed: technological reserve of phenolic and color compounds, a share of their transfer into the wine, polyphenoloxidase activity, peroxidase activity, value of which is the basis for processing method of Pinot Noir, Merlot and Cabernet Sauvignon selection. Using preparations based on yeast glutathione and gallic tannin has a positive effect on the aromatic complex of rose wines and helps to ensure unoxidized rose table wines production. Effective materials for the stabilizing effect of rose table wine treatment for maximum preservation of their color characteristics have been selected.