E3S Web Conf.
Volume 175, 2020XIII International Scientific and Practical Conference “State and Prospects for the Development of Agribusiness – INTERAGROMASH 2020”
|Number of page(s)||10|
|Section||Food Process Engineering and Technology|
|Published online||29 June 2020|
Regulation of oxidative-restorative processes in secondary fermentation of wine materials in sparkling wine technology
Maikop State Technological University, 191, Pervomayskaya Str., 385000, Maykop, Republic of Adygeya, Russia
2 Federal State Budgetary Scientific Institution North Caucasian Regional Research Institute of Horticulture and Viticulture, 39, st. them. 40th Anniversary of Victory, 350000, Krasnodar, Russia
3 Kuban State Agrarian University named after I.T. Trubilin, 13, Kalinina Str., 350000, Krasnodar, Russia
* Corresponding author: email@example.com
The expediency of using preparations of dry inactivated (cell walls) yeast - glutaroma, salcline, bioproject, elivite and activite in the technology of sparkling wines produced by classical and reservoir methods has been studied. Decreased activity of redox potential is found when using said preparations irrespective of method of secondary fermentation. The greatest effect is noted in the combined use of cell wall preparations and bentonite suspension. The use of glutaroma and elivite, as well as mixtures thereof with bentonite, provided the highest amount of antioxidant activity of sparkling wine in both secondary fermentation methods. During the secondary fermentation of the control sample, an increase in glutathione content was observed in the first 2 weeks, after which its concentration remained virtually unchanged for 90 days of observation. The introduction into circulation of glutaroma, activite, bioproject, salcline, activated the fermentation process, and the concentration of reduced glutathione increased. A marked increase in glutathione concentration was found in the combined use of bentonite suspension with glutaroma, elivite and bioprotect. The increase in glutathione content was observed during the whole period of observation. On the basis of the obtained data, the mechanisms of oxidation-reduction process in production of sparkling wines by classical and reservoir methods are justified.
© The Authors, published by EDP Sciences, 2020
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