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Документ Investigation of the appearance and elimination of pinking coloration in white wines(2022) Bilko, Marina; Gunko, Sergiy; Babich, Irina; Naumenko, Oksana; Mukoid, Roman; Ischenko, Mykola; Doboniy, Inna; Danylenko, Svetlana; Bovkun, Alla; Stotska, OlenaInvestigation of the appear¬ance and elimination of “pinking” phenomenon in white wines is pre¬sented in the paper. Several factors that can cause pinking were ana¬lyzed: the degree of grapes ripeness and enzymatic treatment. The effect of fining agents based on polyvin¬ylpolypyrrolidone (PVPP) on the elimination of “pinking” was deter¬mined. It was proved that pinking in wines decreases with an increase in the sugar content in grape. This is explained by a decrease in the content of anthocyanins at the end of technical ripeness of grape. Experimental studies confirmed that the use of pectolytic enzymes with cellulase, hemicellulase, β-glucanase activities increases the intensity of straw color and the appearance of body tones, but does not affect pinking. Such treatment contributed to a slight increase in the content of phenolic compounds in wine materials, but did not affect the content of anthocyanins and “pinking” susceptibility. Treatment of wine materials with complex PVPP-based agents including sor¬bents and flocculants, is an effec¬tive way to eliminate the “pink¬ing” phenomenon. This reduces “pinking” in wine materials from 70…90 % to 1…2 %. This is due to the presence of sorbents and floc¬culants in the fining agents, which react with phenolic substances that cause “pinking” in white wines, and remove them from the system. So, there are reasons to argue that processing grape at the end of tech¬nical ripeness will contribute to a lower “pinking” susceptibility of wine materials; pectolytic enzymes did not affect the appearance of this phenomenon in white wines, and PVPP-based fining agents together with bentonite, activated carbon, gelatin or casein, are an effective way to reduce the “pinking” sus¬ceptibility of wine.Документ Influence of tannins and mannoproteins products on the improvement of organoleptic characteristics of wines(2022) Bilko, Marina; Gunko, Sergiy; Babich, Irina; Doboniy, InnaThe aim of the work was to establish an influence of oenological tannins and mannoproteins products on the change of the organoleptic parameters of table dry wines, made from grapes of aromatic and non-aromatic varieties. The materials of the researches were wines that had defects or faults, mainly related with changes in wine aroma and taste. Oenological tannins of various botanical origins and mannoproteins products of a company Martin Vialatte (France) were used in the researches. Wines with these additives were mixed intensively, kept during 3 days at a temperature, not exceeding 12 °C and then determined the sensory characteristics of wine. Control samples were wines without additives. The descriptive method of analysis was used to create aromatic profiles of wines. The effectiveness of tannins and mannoproteins products on the sensory characteristics of wines was established. The intensity of the descriptors that made a positive affect on the aroma and taste of the samples was increasing. If, at the beginning tones of oxidation or bitterness were felt in the wines, then after introduction of the additives, these tones decreased in intensity. A difference of the changes of aromatic characteristics of wines from two groups of grapes with different aromatics was established. The action of additives was spread on the tings of descriptors, enriching the aroma of samples from non-aromatic grape varieties together with eliminating faults of taste. The effect of the additives was light in the aromatic varieties of grape that is due to the strong aroma and expressed taste of the grapes of these varieties. The results of the researches can be used to improve the quality of white wines, and further researches should be focused on the expansion of assortments of wines from other varieties, as a result utilizing tannins and mannoprotein products.Документ Полівінілполіпіролідон для запобігання порожевінню у білих винах(2019) Білько, Марина Володимирівна; Олійник, Аліса Олександрівна; Бабко, Діана ЄвгеніївнаУ статті досліджено вплив препаратів на основі піровінілпіропіралідону (ПВПП) на здатність до порожевіння, або «pinking» білих столових сухих виноматеріалів залежно від ступеня зрілості винограду та місця внесення препаратів. Матеріалами досліджень були білі столові виноматеріали, виготовлені в умовах виробництва із винограду сорту Шардоне з масовою концентрацією цукрів 200,1... 218,1 г/дм3. У технології застосовували комерційні препарати на основі ПВПП: Полікейс, Поліпрес AF, Поліклін, Фрешпротект, Колорпротект (Франція). ПВПП був внесений у сусло під час бродіння, решту препаратів використовували під час їх оклеювання. Дозування препаратів становило 6... 12 г/дал згідно з рекомендаціями виробника. Сусло сульфітували з розрахунку 80 мг/дм3, зброджували на расі дріжджів Lalvine Q23. Під час бродіння температуру сусла підтримували в межах 14... 16°С. Для виявлення виноматеріалів до «ріпкі^» використовували методику з перекисом водню. За здатність до порожевіння приймали відсоток відхилення оптичної густини виноматеріалів за довжини хвилі 520 нм після окиснення перекисом водню. Встановлено, що застосування ПВПП під час виготовлення виноматеріалів не захищає білі виноматеріали від окиснення, на відміну від використання препаратів на основі ПВПП на етапі оклеювання. Виявлено, що препарати Полікейс, Поліпрес AF, до складу яких входить казеїн і бентоніт або желатин, активне вугілля та желатин, сприяють більшому видаленню фенольних сполук і проявляють більшу ефективність для зниження прояву «pinking» у білих виноматеріалах під час оклеювання, ніж Поліклін, Фрешпротект, Колорпротект, що містять целюлозу, гуміарабік і рослинний протеїн. Ступінь визрівання винограду вливає на здатність виноматеріалів до порожевіння, що збільшується з підвищенням цукристості винограду, з якого вироблені виноматеріали. The effect of pyrovinylpyrrolidone (PVPP) preparations on the tendency to pinking of white dry table wines is investigated in the article. The influence of the degree of ripeness of grapes and the place of application of preparations on pinking is investigated in the article. The research materials were white table wine made in the production process. In the experiment Chardonnay grapes with a mass concentration of sugars 200.1... 218.1 g/l were used. In their technology, commercial drugs based on PVPP were used: Polykeys, Polypress AF, Polyclin, Freshprotect, Colorprotect (France). PVPP was added to the must during fermentation. Other preparations were introduced into the wine during the gluing. The dosage of preparations was 6 .1 2 g/dal according to the manufacturer’s recommendations. The must was sulfitated at a dosage of 80 mg/l, it was fermented on a Lalvine Q23 yeast race. During fermentation, the wort temperature was 14...16°C. To detect the tendency of wine materials to “pinking” a technique with hydrogen peroxide was used. The tendency to “pinking” was taken as the percentage deviation of the optical density of wine materials at a wavelength of 520 nm after oxidation with hydrogen peroxide. The use of PVPP in the manufacture of wine materials does not protect white wine materials from oxidation, unlike the use of PVPP preparations at the stage of gluing. The preparations Polikeys and Polypress AF, which include casein and bentonite or gelatin, activated carbon and gelatin, contribute to greater removal of phenolic compounds. These preparations are more effective in reducing the appearance of pinking in white wine materials during gluing than Polyclin, Freshprotect, Colorprotekt, containing cellulose, gum arabic and plant protein. The degree of ripening of the grapes influences the tendency of the wine materials to “pinking”, which increases with increasing sugar content of the grapes from which the wine materials are made.