EFFECT OF PHYSICALCHEMICAL COMPOSITION OF WINEMATERI-ALS COUPAGE ON SECONDARY FERMENTATION PROCESS IN BOTTLES
The paper studies influence of individual physico-chemical composition indicators of winematerials blends on secondary fermentation process in bottles. Established that secondary fermentation process was most intensive in samples with maximum ammonia nitrogen concentration. It is shown that secondary fermentation intensity and valuable aroma-forming components accumulation in the product are influenced by pH value and redox potential of initial blend. Established that the higher the dynamic stability of two-sided film in original blend, the more this index increases in secondary fermentation process. In sparkling wines production by classical bottle method, was proposed to additionally control pH value, redox potential magnitude, amine and ammonia nitrogen mass concentration, phenolic compounds, and doublesided film dynamic stability.