The substances of grapes that form the characteristic taste and aroma profile of white fortified wine of Madeira type were described. The use of enzyme preparations of pectolytic and cellulosolytic action Vinozym FCE G and Celoviridine Gx20 to intensify the extraction of phenolic, nitrogen-containing aromatic substances was proposed. In order to deeply oxidize the aromatic substances of the material at the stage of modernization, heating the wine material to 65 ° C in a chamber with continuous pumping and dosing of air was proposed.
1. Perestrelo, R., Silva, C., Gonçalves, C., Castillo. M. (2020). An approach of the Madeira Wine Chemistry. Beverages, 6, 12. https://doi.org/10.3390/beverages6010012
2. Perestrelo, R., Silva, C., Câmara, J. S. (2019). Madeira wine volatile profile. A platform to establish madeira wine aroma descriptors. Molecules, 24, 3028-3045. https://doi.org/10.3390/molecules24173028
3. Mestres, M., Busto, O., Guasch, J., Guasch, G. (2000). Analysis of organic sulfur compounds in wine aroma. J. Chromatogr. А, 881, 569-581. https://doi.org/10.1016/S0021-9673(00)00220-X
4. Lopez, R., Aznar, M., Cacho, J., Ferreira, V. (2002). Determination of minor and trace volatile compounds in wine by solid‐phase extraction and gas chromatography with mass spectrometric detection. J. Chromatogr. A, 966, 167-177. https://doi.org/10.1016/S0021-9673(02)00696-9
5. Bylko, M.V. (2000). Razrabotka tekhnolohycheskykh pryemov formyrovanyia sortovoho aromata pry proyzvodstve stolovykh vynomateryalov. (Dys. kand. tekhn. nauk). Natsionalnyi instytut vynohradu i vyna Maharach, Yalta. [in Ukrainian]
6. Nykulyshyn, I.Ie., Dziniak, B.O., Pikh, Z.H., Orobchuk, O.M., Kichura, D.B. (2019). Biokhimiia brodylnykh vyrobnytstv. Lviv, vydavnytstvo T. Soroky. [in Ukrainian]
7. Gusmer Fermentation Center. (2021). Enological Enzymes for Winemaking https://www.gusmerwine.com/catalog/enological-enzymes/
8. Enartis ENZIMI. (2019). Why use enzymes in enology? https://www.enartis.com/wp-content/uploads/2019/10/Enartis_ENZIMI_flyer_...
9. Valuiko, H.H., Domaretskyi, V.A., Zahoruiko, V.O. (2003). Tekhnolohyia vyna. Kyiv, Tsentr navchalnoi literatury. [in Ukrainian]
10. Kushkhova R. B. (2014). Udoskonalennia tekhnolohii mitsnykh marochnykh vyn typu madera. (Dys. kand. tekhn. nauk). Natsionalnyi instytut vynohradu i vyna Maharach, Yalta. [in Ukrainian]
11. Novozymes A/S. (2017). Vinozym® FCE G. https://lamothe-abiet.com/wp-content/uploads/FT/EN/FT_EN_VINOZYM_FCE.pdf
12. Novakovska V.Iu. (2020). Vplyv multyenzymnoi kompozytsii tseliulozolitychnykh ta amilolitychnykh fermentiv na zasvoiennia vuhlevodiv v orhanizmi svynei. (Dys. kand. tekhn. nauk). Instytut kormiv ta silskoho hospodarstva Podillia NAAN, Vinnytsia. [in Ukrainian]
13. Pardo‐García, A.I., De La Hoz, K.S., Zalacain, A., Alonso, G.L., Salinas, M.R. (2014). Effect of vine foliar treatments on the varietal aroma of Monastrell wines. Food Chem., 163, 258-266. https://doi.org/10.1016/j.foodchem.2014.04.100
14. Mendes‐Pinto, M.M. (2009). Carotenoid breakdown products the‐norisoprenoids‐in wine aroma. Arch. Biochem. Biophys., 483, 236-245. https://doi.org/10.1016/j.abb.2009.01.008
15. Baron, M., Prusova, B., Tomaskova, L., Kumsta, M., Sochor, J. (2017). Terpene content of wine from the aromatic grape variety "Irsai Oliver" (Vitis vinifera L.) depends on maceration time. Open Life Sci., 12, 42-50. https://doi.org/10.1515/biol-2017-0005
16. Mozzon, M., Savini, S., Boselli, E., Thorngate, J.H. (2016). The herbaceous character of wines. Ital. J. Food Sci., 28, 190-207.
17. Čapounová, D., Drdák, M. (2002). Comparison of Commercial Pectin Enzyme Preparation Applicable in Wine Technology. Czech. J. Food Sci., 20 (4), 131 - 134. https://doi.org/10.17221/3523-CJFS