Keywords
Abstract
One of quality criteria of the finished wine products is their visual appearance, the absence of any impurities and sediment. Taking of technological measures to ensure crystalline stability of wines is not always effective due to an imperfect system for assessing their potential ability to form tartrate salts. The purpose of the work was to substantiate methodology elements of diagnosing wines for a tendency to crystalline destabilization. The work studied the processed and unprocessed base wines of wine grape varieties, including those from the Magarach Ampelographic Collection, finished products and model samples. The profile of organic acids, pH, content of potassium and calcium, tests for the tendency to crystalline haze (with tartaric acid salts inoculation, saturation temperature with potassium bitartrate and calcium tartrate) were determined in the samples. Mass concentration of tartaric acid forms was calculated using formulas for dependence of dissociation degree of organic acids on pH. The effect of technological cycle of wine production on their tendency to crystalline destabilization at all control points of technological cycle in the system "grapes-must-base wine-wine" was studied. The differentiation of technological methods of production according to their effect on crystalline stability of wines was carried out. Integral indicators of crystalline stability of wines were defined: rapid tests, criteria, basic and derived parameters of the process. The system of diagnostics was substantiated: regulatory-methodological base, test vectors, integral indicators and their values, which ensure the resistance of wines to crystalline haze. Its use will ensure to preserve market condition of the finished product and increase the terms of stability.