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Development and scientific argumentation of modern technologies for producing of sparkling wine with qualitative and advanced properties


Author: Soldatenco Eugenia
Degree:doctor habilitat of engineering
Speciality: 05.18.07 - Technology of alcoholic and non-alcoholic drinks
Year:2011
Scientific consultant: Nicolae Taran
doctor habilitat, professor, Practical Scientific Institute of Horticulture and Food Technology
Institution: Practical Scientific Institute of Horticulture and Food Technology
Scientific council: DH 62-05.18.07-27.03.08
Practical Scientific Institute of Horticulture and Food Technology

Status

The thesis was presented on the 10 November, 2011
Approved by NCAA on the 22 December, 2011

Abstract

Adobe PDF document – 0.64 Mb / in romanian

Keywords

wine raw material, sparkling wines, primary and secondary alcoholic fermentation, strain yeast Saccharomyces, morphological, physiological, technological, parameters, foaming properties

Summary

PhD thesis in engineering, Chisinau, 2011, introduction, 7 chapters, conclusions and recommendations, bibliography of 381 titles, 9 appendices, 218 pages of text basic, 50 figures, 63 tables. The results are published in 128 scientific papers.

Field of study: winemaking.

Aim of the work.Development and scientific argumentation of modern technologies for producing of sparkling wine with qualitative and advanced properties. Objectives: Improvement the technological regimes for producing of sparkling wines based on the investigation on the influence of processing of grapes on wine quality indices of raw material for sparkling wines, technological appreciation of sparkling raw material obtained from different grape varieties.

Novelty and scientific originality: For the first time were developed and justified the scientific basis of innovative technologies for the preparation of sparkling wines produced from classic European grape varieties, different clones of the classic European grapes in aromatic grape varieties and grape varieties in the new selection and were instrumental set limits of variation of the foaming properties.

Scientific problem. The problem of improving the technological regimes, improving quality and reducing sinecostului production of sparkling wine was finished basic task of this paper Theoretical significance has been shown that the quality of sparkling wines depends on many technological factors related to technological assessment of grape varieties, influence of the regimes grape processing and technological treatments, influence of physical and chemical composition on wine foaming properties of sparkling wines;

Applied value. Documents were developed and approved for winemaking technology, "Instruction for microbiological control of wines", "General Rules for special sparkling, pearl and sparkly wines " and "General Rules for the manufacture of effervescent sparkling wine".

Implementation of scientific results. Improved technological schemes, based on research results for the production of classic and original sparkling wine with advanced foaming properties are widely implemented at SA "Cricova" and other wineries.