The efficiency of using nanostructured silver in technological processes of making red wine has been studied with the purpose of substituting sulfur dioxide. For preparation of research objects, we used dry wine mater...The efficiency of using nanostructured silver in technological processes of making red wine has been studied with the purpose of substituting sulfur dioxide. For preparation of research objects, we used dry wine material of red grape variety ＂Saperavi＂. After completion of malolactic fermentation, the second racking the wine material off the lees and its treatment with antiseptics were carried out. Sulfur dioxide （Kadifit） and different doses of nanostructured silver were used. Microbiological investigation was performed on the presence of lactic bacteria after completion of malolactic fermentation and racking off the lees. The investigation of phenolic compounds was conducted at the following stages of technological processes： （1） after completion of alcoholic fermentation and racking off the lees; （2） after completion of malolactic fermentation; （3） after the second racking off the lees and treatment with antiseptics. By means of the HPLC analysis, the amounts ofcatechins, phenolcarbonic acids and flavonols were determined. It has been established that after conduction of malolactic fermentation in the process of racking the wine material off the lees and storage, the application of 0.6 mg/L of nano-silver for blocking of lactic-acid bacteria and inhibition of oxidation of phenolic compounds has the same effect as sulfitization with 50 mg/L of Kadifit.展开更多
文摘The efficiency of using nanostructured silver in technological processes of making red wine has been studied with the purpose of substituting sulfur dioxide. For preparation of research objects, we used dry wine material of red grape variety ＂Saperavi＂. After completion of malolactic fermentation, the second racking the wine material off the lees and its treatment with antiseptics were carried out. Sulfur dioxide （Kadifit） and different doses of nanostructured silver were used. Microbiological investigation was performed on the presence of lactic bacteria after completion of malolactic fermentation and racking off the lees. The investigation of phenolic compounds was conducted at the following stages of technological processes： （1） after completion of alcoholic fermentation and racking off the lees; （2） after completion of malolactic fermentation; （3） after the second racking off the lees and treatment with antiseptics. By means of the HPLC analysis, the amounts ofcatechins, phenolcarbonic acids and flavonols were determined. It has been established that after conduction of malolactic fermentation in the process of racking the wine material off the lees and storage, the application of 0.6 mg/L of nano-silver for blocking of lactic-acid bacteria and inhibition of oxidation of phenolic compounds has the same effect as sulfitization with 50 mg/L of Kadifit.
