STUDY OF THE INFLUENCE OF DIFFERENT TECHNOLOGICAL METHODS ON THE COMPOSITION AND QUALITY OF MARSALA COUPAGE COMPONENTS

The grape variety and production technology used to make Marsala determine the quality and composition of the coupage components. Choosing the grape variety suitable for the region as well as the most advanced technological schemes for producing coupage components with a sufficient level of dry matter are still unsolved issues. The purpose of the work was to study the influence of various technological methods on the composition and quality of the components of the coupage used in the preparation of Marsala-type wines. Wine samples were prepared by the following methods: the white method (control), storage in the mash, fermentation in the mash and heating in the mash, as well as by the kakhetian method and then they were alcoholized. Compared to the control, the amount of sugar-free extract increased by 1.5 g/dm3 during 12 hours of storage in the mash, by 2.9 g/dm3 during 24 hours of storage in the mash, and by 9.3 g/dm3 during fermentation in the mash. Coupage components prepared by thermovinification and Kakhetian methods differ in their richer extractability. There was nearly a 1.0-1.5-fold increase in the amount of sugar-free extracts in the experimental variants compared to the control. This indicator reached its peak in the sample made by the Kakhetian method. We can see an increase in the amounts of polysaccharides, pectin substances, saturated ethers, phenolic compounds and nitrogenous substances. Due to cloudiness, different results were obtained. In other words, the clearest sample was observed in the white method (control), and there was an increase in cloudiness after contact with the mash. According to the organoleptic assessment, the indicators for the experimental samples were higher by 0.05-0.20 points compared to the control. It was found that when alcoholized juices were prepared, the amount of sugar-free extract increased with the increase of storage time in the mash and reached its peak in the variant of "48 hours of storage" in the mash. Corresponding dynamics can be observed in the amount of total and amino nitrogen