Reduced and Inverted sugars content and comparative analysis of the sparkling wines

Author: Giorgi Shatirishvili
Keywords: Reduced, Inverted, Sparkling wine
Annotation:

Sparkling wines are secondary fermentation products. The wine is fermented in tanks moving, then add to the fermenting liqueur (sucrose, cognac alcohol (5 years), citric acid and yeast), resulting in the secondary fermentation, the liqueur is experiencing invert, (apart glucose and fructose) are formed alcohol and CO2. My main goal is to research the different types of sparkling wines, reduced and inverted comparative analysis of sugars. Achieving the following objectives: 1) semi-sweet and sparkling wines, inverted and reduced sugar determination. 2) Data processing and comparative analysis. Experimental part of luph - sholy titration method, which is based on the oxidation - the restoration reaction. The technological scheme of production of sparkling wine, a product brand is used for taking the dosage liqueur. Instruction according to the dosage liqueur advantage in the production of 3 months and then let go, it should davargdes in 3 months, it should be included in the Sucrose-invert using citric acid (formed from glucose, fructose) In our study helped us to understand how the process is done correctly and whether all of the technological scheme. Glucose - fructose Sucrose should be more than the number of votes, which means that the production process was carried out correctly

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ინვერსიული და არაინვერსიული შაქრების შემცველობის შედარებითი ანალიზი ქართულ ცქრიალა ღვინოებში [ka]