Özet:

The method of bottle aging is used in the production of still and sparkling wines of high quality, pre-aged in barriques and without it in various wine regions of the world. The result of the study is investigation of bottle aging effect on the dynamics of quality indicators of white table wines of controlled names of origin produced in LLC «Industrial-trading company Shabo» (Odessa region, Ukraine). The object of the study were prototypes of white table wine-making materials produced from grape of Chardonnay, Riesling and Telti Kuruk varieties according to technological instructions developed by LLC «ITC Shabo». The main groups of aromatic components were defined, namely aliphatic aldehydes, dimethyl sulfides, acetaldehyde, aromatic aldehydes and aliphatic lactones, which were changed during the experiment. Prototypes of white table wines of controlled names of origin were prepared according to the technological instructions developed in the production of LLC «ITC Shabo» from Chardonnay, Riesling, Telti Kuruk varieties. Modes and bottle aging parameters for white table wine were developed: 6 months at a temperature of 12-15 ºC. Analysis of the research results showed that the dominant flavor was furfural and 5-metilfurfurol that may be indicative of more than 6 months potential of these wines in the bottle. Author Biographies Элдар Жораевич Иукуридзе, LLC «Production and Trading Wine Company Shabo», Swiss str., 10, Shabo village, Odessa region, Ukraine, 67770 PhD, Chairman of the Board

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