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Information × Registration Number 0225U002483, (0121U110629) , R & D reports Title Optimization of technology of Riesling wine production in the south region of Ukraine popup.stage_title Удосконалення технології столових вин для сорту Рислінг Рейнський в умовах півдня України Head Tkachenko Oksana B., Доктор технічних наук Registration Date 14-03-2025 Organization Odesa National Academy of Food Technologies popup.description1 Development of scientifically based technological solutions for the creation of table wines from Rhine Riesling grape variety popup.description2  An analysis of literary sources was conducted, which provided an opportunity to substantiate the relevance and necessity of studying the technology of table wines for the Riesling Rheinsky variety in the conditions of southern Ukraine. The world experience of technological measures to improve the quality of white table wines was analyzed. A comprehensive analysis of the research results shows a significant impact on the formation of the intensity of primary aromas. The greatest impact is shown by the option of pressing with whole bunches from the first experiment and the option of stabilization from the second experiment. In the option of pressing with whole bunches, the lowest concentration of phenolic substances is observed, therefore it is possible to assume that it is precisely due to the low concentration of these compounds in the must, and then in the wine, that the rate of oxidation processes in which phenolic substances are the catalyst of conjugated oxidation decreases. It was noted that in wines from the Riesling Rheinsky variety grown in Ukraine, a much larger number of clusters of primary aromas was noted in the option where pulp pressing was used, but their intensity was less from 15% to 50% depending on the aroma cluster. There is also no correlation between the mass concentration of the resulting extract and the intensity of the taste. The correlation of phenolic substances and the intensity of primary aromas is observed in the variant of using the stabulation method. In the case of using cold maceration, both variants demonstrate an increased amount of phenolic substances, however, in the case of pre-fermentation cold maceration with the biocontrol agent Gaia, biological deoxygenation occurs, which inhibits oxidative processes and provides opportunities for extracting primary aromas from the grape skins during contact with the juice. The best organoleptic result was obtained by wine samples using the technology using pre-fermentation cold maceration Product Description popup.authors Kameneva Natalia V. Kulinich Yevheniia S. Myroshnichenko Olena M. popup.nrat_date 2025-03-14 Close