An approach to the regulation of organoleptic parameters of sparkling wine by the introduction of expedition liqueur

Abstract

The results of investigation of the influence of expedition liqueur on the formation and regulation of organoleptic indicators of ready-made sparkling rose wine are presented. A close correlation dependence between the change in the chemical composition of ready-made sparkling wine and its main tasting characteristics after dosage has been established. Sparkling wine is a multicomponent water-alcohol system, the quality of which depends on the chemical composition, as in the process of redox reactions sensory-active compounds are formed. At the first meeting with sparkling wine, the taster builds an associative row due to color tonality. The so-called “crunching” sound, reproduced by bursting bubbles on the surface of the sparkling wine poured into the glass, anticipates the standard of the color palette in terms of chromatic indicators. In the classical method of champanisation the final stage of formation of organoleptic parameters is the addition of expedition liqueur. In scientific literature there are studies aimed at studying the influence of dosage, but there is no summary of the positive result of the catalytic action of expedition liqueur on the opening and prolongation of organoleptic indicators. Differences in the degree of influence of the modified chemical composition and the reference one on the tasting evaluation of sparkling wine have been revealed. Based on the obtained data, a statistical study has been carried out, which has a high level of significance. Expedition liqueur can be recommended for formation and regulation of organoleptic indicators of a particular sparkling wine produced by any method of champanisation.