Development of improved technology for the production of strong wines of marsala type on the basis of enzymatic catalysis

In the assortment of wines produced in Republic Azerbaijan, strong occupy a significant place. To improve their technology, number technological modes and parameters aimed at improving quality finished products use modern technology were proposed tested. As result study, effectiveness mixed-action enzyme preparation Vinozim or Ultrazyme production vintage wine Marsala type according to blending scheme using first must press fractions was determined. It has been established that this process fermentation pomace provides rational supply phenolic substances for blends marsala, infusion nitrogenous components pentosis. The fundamental possibility obtaining high-quality materials marsala under conditions processing grapes variety Bayan-Shirei Rkasiteli "in red way" studied. Rational blended Marsala, based on long-term pomace, have developed. effect various preparations studied; variant aging experimentally substantiated. option is blend dry-fortified material mistel, vacuum must. Analysis dynamics maturation data changes chemical composition confirmed choice made it possible establish expediency 2.5 years. ordinary wine, new technique producing devised