Procedure for enriching wines with biologically active substances

Abstract

Biologically active substances play an essential role for the nutritional capacity of wines and have a beneficial effect on the health of the human body. In wine, the biologically active substances come from two main sources: the raw material and the alcoholic fermentation yeasts.For the study, the must was taken from white grapes and circulated for fermentation. With

the initiation of alcoholic fermentation, this process was directed and the solution of biologically active substances was added to the fermentation medium, which was prepared later. Dry yeasts in

the amount of 20-40 g per 100 liters of fermentation medium were administered in concentrated must with a sugar content of 600-700 g/l, the proportion per 1 kg of dry yeasts is 2 liters of concentrated must with the temperature of the concentrated medium 20 ±36 оC and a duration of

maintaining the mixture until administration in the fermentation medium from an hour to 24 hours. The concentrated must can be replaced with a solution of powdered sugar with a concentration of 700 g/l or other substances, the administration of which in wine is allowed by the normative acts. Enrichment of wines with biologically active substances - amino acids, vitamins, enzymes, mannoproteins, fatty acid esters, reductones, nucleic acids, etc. it is carried out by administering in wine the solution of plasmolyzed yeasts by the osmotic pressure in conditions, in which the native properties of the biologically active substances are preserved. The given study was focused on the use of the osmosis process to break down the yeast cell wall.