| Issue |
E3S Web of Conf.
Volume 222, 2020
International Scientific and Practical Conference “Development of the Agro-lndustrial Complex in the Context of Robotization and Digitalization of Production in Russia and Abroad” (DAIC 2020)
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|---|---|---|
| Article Number | 03004 | |
| Number of page(s) | 5 | |
| Section | Efficient Production, Storage, Processing and Pre-sale Preparation of Agricultural Products. Creation of Safe and High-quality, Including Functional Food Products Based on Modern Genetic and Breeding Methods in Crop Production and Animal Husbandry | |
| DOI | https://doi.org/10.1051/e3sconf/202022203004 | |
| Published online | 22 December 2020 | |
Studying the biochemical transformations in sherry wines subjected to biological aging
All-Russian National Research Institute of Viniculture and Winemaking “Magarach” of RAS, 298600 Yalta, Russian Federation
* Corresponding author: Sofi4@list.ru
The fundamental role in the process of biological aging is given to yeast which enrich the wine with substances that contribute to the formation of the characteristic organoleptic properties of sherry. We studied 55 samples of wine in the dynamics of biological aging. The purpose of this research was to study the transformation of wine components during biological aging and to determine their technological value. Generalization of experimental data showed that biological aging determines changes in the composition of wines and physical-chemical characteristics: reduction of the volume fraction of ethanol, the mass concentration of the components of the acid complex (malic, lactic and acetic acids), amine nitrogen and glycerin as sources of energy and carbon nutrition for yeast. Decrease in the content of phenolic substances, the value of the redox-potential of wine and optical density D420 confirms the protective function of the sherry film that prevents non-enzymatic oxidation of wine components. The biological aging is also characterized by an increase in the mass concentration of aroma-forming substances: acetaldehyde, diacetyl, acetoin, dioxanes, dioxolans, lactones. Based on the data obtained, the role of the main components of wines in the process of biological aging and the ranges of their variation were determined.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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