STUDY OF THE INFLUENCE OF NITROGEN-CONTAINING COMPOUNDS ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF WHITE TABLE WINE MATERIALS
Abstract
Ukraine is one of the few countries that practices viticulture on soils rich in nutrient organic compounds, which leads to the accumulation of excessive amounts of nitrogen-containing substances in grapes and, consequently, in must. For this reason, the management of these compounds in vineyards and in subsequent wine production is one of the key directions of modern research. The purpose of this work is to study the effect of different concentrations of amino nitrogen in must on the fermentation process and the formation of compounds that shape the organoleptic profile of white table wine materials, particularly in varieties with high phenolic content. The research materials included grapes, fermenting must, and wine materials from the varieties Sukholimanskyi Bilyi, Riesling Rhein, and Muscat Odeskyi. The results of studies of nitrogenous compounds in grapes and wine materials showed that the mass concentration of amino nitrogen in grapes averages 280 mg/dm³, which is more than sufficient for the normal nutrition of yeast during fermentation. Arginine and proline constitute the highest percentage among amino acids and are indicators of the ratio of assimilated and non-assimilated nitrogen by yeast. It has been established that Riesling Rhein is a proline-accumulating variety, while Muscat Odeskyi and Sukholimanskyi Bilyi are arginineaccumulating varieties. Studies confirmed that the use of the "sur lie" technology positively affects the stability of linalool in the aromatic complex of wine materials obtained from Sukholimanskyi Bilyi and Riesling Rhein grapes. In the wine materials from Muscat Odeskyi grapes, storage on fine lees led to a decrease in the mass concentration of linalool compared to those obtained using the "sur lie" technology. Aging wine materials on lees contributes to the preservation of aromatic components and positively affects the sensory characteristics of wine materials. The obtained results allowed the development of recommendations for the production of white table wine materials based on the management of nitrogenous compounds.
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