Evaluation of the quality of wine beverages of cahor type, produced from the grapes of Altai territory

The research objective was studying the influence of processing methods on the production of wine drinks like cahors wine on their quality and standards. The research problems were to analyze in the exper-iment the influence of thermovinification on the ex-traction of phenolic substances from grapes berries; to consider the use of oak extract from the prepara-tion ‘Tanol’ for the intensification of the process of endurance of wine materials for the production of wine drinks like cahors wine. As reference character-istics for the developed wine drinks with final sugar content not less than 160 g/dm3 and the strength not lower than 16 % The way of thermovinification was applied to the improvement of qualitative characteris-tics of received cahors wines and formation of high-aromatic and intensively coloured wine materials in the study. Thermal treatment was carried out in rela-tion to grapes varieties of Zilga, To the Memory of Dombkovskaya, Tayozhny and Violet Early crop of 2008-2015. The temperature of thermovinification made 65±1 °C, the duration of process was 8 h. On the basis of experimental definition of the content of general phenolic substances (Folin-Chokalteu's method) it is possible to draw unambiguous conclu-sion that the use of reception of thermovinification allows to draw phenolic substances of berries of grapes in higher volume. Thus the extent of extrac-tion of phenolic substances from the alburnum of ber-ries of the variety of Zilga increases by 10.7-17.5 %; the variety To the Memory of Dombkovskaya - on 12.8-20.1; variety Tayozhny - on 12.0-14.5; and for the variety Violet Early - on 15.7-19.1 %. For the intensification of biochemical transformations into wine materials the spirit extract from dry oak Tanol extract in quantity from 0 to 8 cm3/dm3 of wine mate-rial was added. The duration of endurance made 2 months. The use of thermal endurance in combina-tion with oak extract from the preparation ‘Tanol’ al-lows substantial improving of touch indicators of ca-hor wine materials, intensifying the production of quality special wines like cahors wine as the stage of long endurance in oak barrels is excluded.