The use of inert gases for storage of white dry wines
DOI:
https://doi.org/10.15587/2312-8372.2015.44023Keywords:
white wines, oxygen, oxidation, inert gases, argon, nitrogen, phenolic compounds, aroma-producing substancesAbstract
The main aspects of the application of systems of inert gases in the wine industry are defined and the impact of these systems on the quality of white dry wines during storage is considered in the article. The object of the study were the wine made from white grapes Sukholimansky of harvest in 2014, obtained in the conditions of microvinification plant of "Tairov Wine Making and Wine Growing Institute" in Odessa region. Storage process of medium of different inert gases is conducted after the alcoholic fermentation of the wort according to the following schemes 1 – neutral medium, 2 – argon, 3 – nitrogen, 4 – gas mixture of argon and nitrogen (1 : 1). The results of an experimental study show the dynamics of physical and chemical parameters of dry white wines during storage in inert gas for 6 months. Comparative characteristic of various inert gases, the peculiarities of the effect of the selected storage schemes on the wine phenolic composition and content of aroma-producing substances are revealed, most effective system for their combined use is proved.
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Copyright (c) 2016 Оксана Борисовна Ткаченко, Юрий Михайлович Симоненко, Ольга Валентиновна Тринкаль
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