METHOD FOR DETECTING WINE RESISTANCE TO CRYSTALLINE CLOUDINESS

摘要

FIELD: viniculture.;SUBSTANCE: in tested wine sample it is necessary to measure initial concentration of colloid particles N₀, in 10-12 min after introducing electrolyte - their final concentration N_f at which one should observe activation of the processes of complexoformation. It is important to determine the coefficient of relative decrease of initial concentration of colloid particles after introducing electrolyte: Y={N₀-N_f/N₀}·100%, as for stating upon wine resistance to crystalline cloudiness it should be carried out according to increased value of the present coefficient being equal to 15%. As electrolyte it is necessary to choose tartaric acid solution, final concentration of which in the sample ranges 0.02-0.04 M, and measuring initial and final concentration of colloid particles should be fulfilled due to the method of flow ultramicroscopy. The innovation enables to accelerate the process from 24-72 h up to 15-20 min.;EFFECT: higher accuracy of detection.;2 ex, 1 tbl