PERFORMANCE OF APPLICATION OF BATONAGE IN THE TECHNOLOGY OF RED TABLE WINES ABOUT
The conformities to natural law of the change in the concentration of amino nitrogen and aroma forming components at prolonged contact of red table wine-making material with the yeast biomass are established. It is shown that in the process of contact occurs the increase in the concentration of amino nitrogen, depending on the race of yeast and duration of mixing. The frequent conducting of batonnage bring to reduction in the organoleptic estimation and to the appearance of outside tones. A change in the concentration of highest alcohols, acetaldehydes and ethers is noted. The duration of the contact of winemaking material with the yeast biomass in the technology of red table faults must be not more two month.