Визначення факторів інтенсифікації, що впливають на процес освітлення вина

The object of the study is the intensification of the wine clarification process. Although a number of studies have been conducted on the clarification of wines, the effect of enzymes, ultrasound, membrane filter, ultrasound and maceration factor on the clarification intensity has not been sufficiently studied. It has been found that the β-glucanase enzyme, compared to other enzymes, creates a basis for a greater decrease in the amount of polysaccharides, especially glucomannan, in pink wines and that the sample remains stable for 10 months. For white table wines, treatment with pectofoetidin П 10х and Г 10х enzymes and subsequent pasting, cold processing and filtration gave better results. It has been established that ultrasonic processing of wine materials increases the aromatic substances in the composition, color, acidity, and improves the stability of wines. The productivity of membrane filters increases, the filtration and clarification processes of wine materials are intensified. Ultrasonic frequency, acoustic oscillations applied to the liquid increase the permeability of the filters and allow them to operate in a self-cleaning mode. Cold maceration of Madrasa and Merlot grape varieties at 7-8°C for 4 days before fermentation allows for the production of juice with high color density, rich in total anthocyanins and phenolic compounds. The production of stable wines using enzymes and cold maceration, as well as the intensification of clarification using ultrasound and membrane filter ultrasound, solves the problem and makes these studies important for production. The results obtained can be used in factories and wineries.