Использование комплексного препарата «Полигрин» как элемента в системе защиты виноградного сусла от окисления

The quality of champagne and sparkling wines is determined by the character and depth of oxidation-reduction processes. It's known that intensification of such processes occurs during the grape treatment. The reason is a grape reaction on damage which becomes apparent in synthesis of phenol compounds and in increasing activity of oxidizing enzymes. At the same time a material effect on intensify of oxidation-reduction processes renders an active acidity of must. As a result, the modern technological schemes of base wine-materials for sparkling wines receiving are based on intact bunches of grape pressing with the help of basket and pneumatic presses without preliminary destalking, grape crushing and with following separation and clarification of must by treatment with accessory materials. The current scheme of grape treatment secures the must protection from negative oxygen influence. Also another effective element in the system of antioxidative must protection is the usage of combined preparation “Polygreen” as a clarifying and stabilizing product. This preparation protects wine-material from further oxidation during its storage by the optimization of phenol and nitrogen compounds composition. At the same time the basic physicochemical parameters which are normalized by the national standard of Ukraine in the area of champagne wine-materials for sparkling wines production, stay put.