StatusThe thesis was presented on the 4 December, 2009
Approved by NCAA on the 11 February, 2010
Abstract– 0.31 Mb / in romanian
– 0.38 Mb / in russian
Has been established the grades classification of grape intended for producing base wines for sparkling wines based on definition indicators of foam properties, and variation limits of maximal height of the foam , height of the foam stabilization and time of the foam stabilization also had been determined by instrumental way.
Has been studied the influence of foamy properties' indicators of base wines for sparkling wines depending on a place of grape's growth, modes of grapes' processing and duration of base wines' maintenance on yeast precipitate.
Has been established the considerable influence on foamy properties' indicators of base wine for sparkling wines by the bentonite doses and the country of its origin, influence of other fining substances and also treatment processes by cold .Being based on the obtained results have been found the optimal technological processes of blend treatment of base wines for sparkling wines with the aim of obtaining the maximal foamy properties' indicators of base wine for sparkling wines.
Studying of influence of organic acids in wine on indicators of their foamy properties, has shown that increasing of the content in their structure of succinic acid contributes increasing of the given indicator. By degree of influence on indicators of foamy properties of base wines can be established the following sequence of organic acids: succinic > citric > tartaric > malic > lactic.
Has been studied dependence of indicators of foamy properties of base wines from the mass concentration of phenolic compounds and albumins, carbohydrates and amino acids . Has been established that the increasing of tryptophan and methionine contributes considerable increasing of foamy properties' indicators of base wine for sparkling wines.
Has been established dynamics of changing of physico-chemical composition's indicators and foamy properties' indicators in wine in technological process of base wines' and sparkling wines' production by the method "reservoir", that has allowed to work out new technological modes of production of sparkling wines with the improved foamy properties.
Has been scientifically proved the possibility of obtaining of sparkling wines with the improved sparkling properties by the method "reservoir" on the basis of using high-quality base wine of pure kinds with increased indicators of foamy properties.
The results of spent research have been used for working out the new technological instructions for sparkling wines' production and vintage wine industrial complex : «Spumant natural alb «Cricova Traminer»; «Spumant natural alb «Cricova Chardonnay»; «Spumant clasic alb «Cricova»; «Spumant classic matur extra brut, brut, sec, demisec alb «Cricova».
The general annual economic benefit of introduction the new technologies in production of the new kinds of special sparkling grape wines «Cricova Chardonnay» and spumant «Cricova Traminer» makes 349 200 MDL, and annual volume of introduction of new technologies on production of sparkling wines spumant «Cricova Chardonnay» and spumant «Cricova Traminer» at industrial complex S.A. "Cricova" makes 200 thousand bottles.
On dissertation materials have been published 22 scientific works, including the patent of
Republic Moldova for the invention «Method of production of sparkling wine with improved
foamy properties» has been taken out.
Under consideration  :