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However, it should be pointed out that, ceteris paribus fermentation, it is
using the process submerged cap is more intense, possibly because the
enrichment of must nutrients that are in the peel and pulp of sea buckthorn.
After fermentation the pulp is separated from the mash pressing. Fermented
mash is clarified with bentonite together with gelatin, followed by filtration -
filter - cardboard.
According to the results, we can conclude that the mass concentration of
the above extract complies with the requirements of normative - technical
documents (not less than 10 g / l); and in the wine materials obtained by
fermentation by the method of submerged cap, the contents of the above extract
is 1.6 times more compared to the control sample.
The content of titratable and volatile acids in all samples is almost the same
and meets the requirements for table fruit - berry wines.
According to the content of polyphenols in wine materials obtained. Their
greatest number was observed in raw wine, fermentation by the method of
submerged cap.
The control of wine materials, fermentation and white method of
polyphenol content of less than 2.1 times.
Positive characteristics of wine produced at the tasting:
- Wine made from sea buckthorn and white method is light - straw color,
transparent with a slight sheen. Aroma bland, not graded. The aroma felt yeast
notes indicating that the new wine is not enough to survive. Taste simple, sour,
watery, slightly astringent aftertaste short. There are no off-flavors. Wine
inharmonious.
- Wine made from sea buckthorn by using the method of fermentation with
a floating cap, has a straw color, with glitter. The crystal - clear. Color is fully
consistent with the raw material from which the wine is prepared. Aroma soft,
pronounced varietal aroma. In the aroma there is a smell of sea buckthorn oil.
The taste is pleasant, with a slightly sour taste peculiar fruits of sea buckthorn.
The finish is short and pleasant.
- Wine made from sea buckthorn by using the method of fermentation with
submerged cap, has a rich color, characteristic of the raw materials. Amber color
- yellow. The wine is a clear, glossy. Bouquet developed, pleasant, harmonious
in flavor clearly felt varietal aroma of sea buckthorn. Tart taste - astringent, full
bodied, characteristic of the raw materials used. Aftertaste a stable, long-lasting,
pleasant. The wine is harmonious
On the basis of these research findings: - showing that the fault of the
seabuckthorn, received the red method have higher physical - chemical and
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