STUDY OF THE EFFECT OF VARIOUS FACTORS ON THE PHYSICOCHEMICAL COMPOSITION INDICATORS OF MARSALA WINE MATERIAL

The traditional methods used in the preparation of high-extract blending components for Marsala-type wines are characterized by high labor, energy, and financial demands. Moreover, the absence of more advanced technological schemes and insufficient research on the influence of certain factors on the physicochemical composition of Marsala wine material remain unresolved issues. The aim of this study was to investigate the effect of various technological factors on the physicochemical composition of Marsala wine material. The use of Selloviridin QZX, Sellofoetidin, and Pektofoetidin Q10X enzyme preparations, as well as different extracts, in the preparation of Marsala blending components contributed to the intensification of the process. Compared with traditional methods, this approach required fewer vessels, less energy and labor input, and a smaller production area. Using the pure Rkasiteli grape variety ensured the production of wine samples with higher extract content compared to the blend of Rkasiteli and Bayanshira varieties. The greatest increase in the amount of phenolic compounds was observed when the Selloviridin QZX enzyme preparation was applied, whereas a relatively smaller increase occurred with the Pektofoetidin Q10X preparation. The Sellofoetidin preparation showed intermediate results. In comparison with the control samples produced by the “white method,” the wine samples prepared with the addition of enzyme preparations contained significantly higher amounts of extracted substances. The experimental samples were rated 0.21–0.30 points higher than the control, with wines produced from pure Rkasiteli grapes being considered superior to those obtained from the Rkasiteli-Bayanshira blend. To further enrich the composition of blending components, grape stem and pomace extracts were used. A comparative analysis of different extractants showed that fortified musts with 26.1% alcohol strength and fortified acidic wine extractants of the same strength were evaluated as the most effective. The samples containing extracts were distinguished by significantly higher concentrations of aromatic compounds, such as vanillin, jasmine aldehyde, and others, compared with the analogous samples.