Bilko M. Innovative technologies of domestic rosé table and sparkling wines

The dissertation is devoted to the study of the peculiarities of rosé tables and sparkling wines oxidation and the development of a system for regulating oxidation-reducing processes through the use of a complex of antioxidant techniques during their production. It was established that the mechanism of oxidation of rosé wines has a two-stage character. The first stage consists in the action of the oxidase of the grape on the components of the phenol complex, this fact causes the need to block the activity of enzymes, the second stage – non-enzymatic oxidation of phenolic compounds, is associated with the action of metals of variable valency with the formation of products of radical nature, which leads to changes in quality indicators of rosé wines. The mechanism of oxidative-reducing processes in the production of rosé wines is for-mulated and substantiated, based on the free radical oxidation of the wines components. The specificity of rosé wines is the absence of copolymerized forms of anthocyanins in the com-position of phenolic compounds and the peculiarities of their structure. The peculiarities of physicochemical and biochemical properties of grapes of red varie-ties cultivated in different wine-growing zones of Ukraine, for the production of rosé wines are established. They allowed to substantiate the necessity of applying measures to control the activity of grape enzymes at the first stages of grape processing in order to ensure the production of rosé wines of an unoxidized type. The peculiarities of European and domestic styles of rosé wines are grounded on the ba-sis of analysis of organoleptic, physico-chemical, optical and potentiometric quality indices. The technology of rosé wines of different styles is grounded. Based on the evaluation of technological methods of production of rosé wine materials, the most effective ones are determined, which make it possible to produce quality rosé table wines. The positive effect of the use of a complex of antioxidants, including sulfur dioxide, preparations based on glutathione of yeast and tannin on the oxidative-reducing state of rosé wine materials, was established. It has been established that the formation of the quality indices of wines is essentially influenced by yeast races, which differ in their ability to synthesize aromatic compounds, organic acids, sulfur dioxide, and alter the optical characteristics of wine materials. The most suitable varieties of grapes for the production of sparkling pink wines are found: Pinot Gris Champagne Tanks and Pinot Noir for Classical Champagne. The optimum correlation of assembling components for the production of high technology rosé sparkling wines was established. The normative and technical documentation has been developed and approved.