ELABORATION OF PROMISING TECHNOLOGIES OF WINES WITH EXPANDED ENOTHERAPY PROPERTIES
As a result of the research, it has been established that the replacement of natural sugars by stevioside in the wines is possible when use almost all grape varieties growing in the Black Sea zone. The use of stevia in the production of semi-dry and semisweet wines is recommended in the form of extract. In order to produce a wine-compatible stevioside extract, along with water, ethyl alcohol must be an obligatory agent. Higher temperatures of up to 100 ºC are required, and a ratio between the mass of stevia and the extracting agent should be at least 1: 100. The optimal way of obtaining the extract from stevia for wine: water digestion at t-100 ºC, in a ratio of 1 g / 100 ml, for 1 hour + maceration of 50 ml of 40 % hydroalcoholic mixture with 1 day exposure.