Tkachenko O. Scientific principles of improving white table wine technology by regulation the oxidation-reduction processes involved in the production of this type of wines

The Thesis is concerned with the elaboration of theoretical and scientific-technical principles of improving white table wine technology. The results of theoretical and ex-perimental studies of the oxidation-reduction processes involved in the production of this type of wines are reported. The mechanism behind these processes which consists of lin-ear free-radical oxidation of wine components has been established and theoretically sub-stantiated. Acetaldehyde mass concentration has been found to enter as а regulating fac-tor of the oxidation-reduction processes. The criterion characteristics of the oxidation-reduction processes have scientifically been grounded and confirmed by experiment. Their interrelations with the oxidatedness of wine materials have mathematically been proved, and the regularities governing their changes in the course of the technological processes have been established. A new approach to the evaluation of the oxidatedness of white table wine materials has been proposed which relies on the overall oxidatedness characteristic (OOC). A system of measures enabling antioxidation protection of white table wine materials has been raised. Algorithms of regulating the oxidation-reduction processes associated with the production of three categories of unoxidated white table wines have been generated based on the results of the theoretical and experimental re-search conducted. Flowsheets to produce young, slightly oxidated and aged white table wines have also been developed. Acceptance tests of improved flowsheets to produce all categories of unoxidated white table wines have been conducted. A total of 171013 dal of wines have been produced over 2008-2009 due to the introduction of the technologies developed into industrial use, with an actual economical effect of 5841689 hrn.