DEVELOPMENT AND SUBSTANTIATION OF THE TECHNOLOGY FOR PRODUCTION OF YOUNG TABLE WINES FROM ARMENIAN GRAPE VARIETIES BY CARBON DIOXIDE MACERATION
Keywords:
wine material, young table wine, carbon dioxide maceration, common phenolic compounds, Hakhtanak grape variety, Kangun grape varietyAbstract
The aim of the researchis to develop the technology of production of youngtablewinesfromArmeniangrape varieties by carbon dioxidemaceration.
During carbon dioxide maceration, intact grape fruits are exposed to CO2and as aresult of anaerobicrespiration of cells,under the influence of their ownpectolyticandotherenzymes, intercellularalcoholicfermentationoccurs, as aresult of which1...2vol.%alcohol is formedin the fruits.At the same time, wineswithlowacidityand a smallammount of tannins,aswell as with a stronglypronouncedfruityaroma,areobtained which is typicalmainlyforyoungwines.
The objects for research wereHakhtanakandKangun varieties of grape growninAraratregion of Republic of Armenia.Inorder to substantiate the production of wineby carbon dioxidemaceration, a comparativestudy of wine materials prepared bydifferenttechnologieswasconducted. The processing of the HakhtanakandKangungrape varieties was carried out by carbon dioxidemaceration.Controlsamples of thesamevarieties were processed using the traditionalmethod.
Thephysico-chemicalparameters of wine materials prepared bytraditionaltechnologyandcarbondioxidemaceration have been determined,andtheircomparativestudy has been conducted.Theeffect of carbon dioxidemacerationtreatmenton the extractandphenoliccomplex of wine materials has been studied.Organolepticevaluation of the obtainedwines was carried out. The results of the studycanconfirm the expediency of using carbon dioxidemacerationas an alternativemethod of preparingyoungtablewines.
