METHOD OF CLARIFICATION AND STABILIZATION OF WINE MATERIALS

FIELD: wine-making industry. SUBSTANCE: difficultly clarified or coarse with large content of phenol substances or with some defects of odor, taste and color wine material is subjected to test fining. Used as clarified and stabilized substances for giving it filling stability is gelatin in combination with oak extract with dry substances content of 60-72 g/cu.dm, and total mass concentration of aromatic components is equal to 20-50 mg/cu.dm in amount of 0.006-0.012%. According to results of test fining, processing of wine material is conducted under working conditions by gelatin in combination with liquid oak extract in dose selected according to results of test fining. After processing, wine material is clarified by settling for 8-10 days, filtered and may be used in further technological process. During processing of wine material by gelatin in combination with oak extract, synergism is taken place, and it reduces content of protein substances in clarified wine material in more than once times. A part of tannins included in oak extract, mainly, non-hydrolyzed, is connected with protein substances of wine inducing colloid haze, and is precipitated. Another part of tannins, mainly, hydrolyzed, compensates loss of phenol substances precipitated at their coagulation of gelatin. Interaction of non-hydrolyzed tannins and aromatic substances of oak wood including in extract combination, forms with wine composition a complex of aroma and taste components which improve organoleptical properties of final product removing coarseness of wine material and small defects of its odors, taste and color. Method creates effect close to ageing of wine in oak barrels. EFFECT: increased quality of end product and prolonged stability. 4 ex