Biotechnological processes for regulating the quality and safety of wine products

• Main Authors: Sheludko, Olga, Ageeva, Nataliya
• Format: Conference Proceeding
• Language: English
• Subjects: Biotechnology; Carbon dioxide; Developed countries; Enzymes; Fermentation; Grapes; Inactivation; Liquid nitrogen; Malolactic fermentation; Musts; Pectin; Phenolic compounds; Phenols; Polygalacturonase; Product safety; Proteins; Sulfur; Sulfur dioxide; Turbidity; Wine; Wines; Yeast; Yeasts
• ISSN: 2117-4458; 2273-1709; 2117-4458
• DOI: 10.1051/bioconf/20213406007

The production of a competitive wine industry in Russia is an important task for the successful development of the country’s agro-industrial complex. The purpose of this research is to consider the ways of harmonious development of competitive Russian winemaking, based on the advanced bioecotechnologies of developed countries. This paper presents biotechnological processes and classes of enzymes or individual representatives. Established that both the enzymes of the grape and the enzyme systems of wine yeast are involved in the processes of wine production. During delivery of grapes for processing, means of inactivation of the activity of oxidative enzymes such as sulfur dioxide, liquid nitrogen, carbon dioxide should be used. Improvement and acceleration of clarification of grape must have to be done with the use of pectinesterases, polymethylgalacturonases, polygalacturonases, pectin transeliminases. In order to obtain wines stability to protein turbidity, the use of the technology of two-stage fermentation with deep protein transformation is recommended. Depending on the tasks of malolactic fermentation (MF) or its prevention, yeast strains that prevent the development of MF and strains that support the development of MF have been isolated. A relationship between the content of various groups of phenolic compounds and the activity of MF was established.