wine material

The influence of various factors on the content of organic acids in the raw materials of the wine industry is considered. The express methods of acidity determination in winemaking, in particular potentiometric, titrimetric and combined approaches available for small producers, are analysed. The advantages and limitations of each of the methods, as well as the prospects for the use of natural indicators are considered.

Fermentation of local grape varieties Isabella and Pocklington was carried out to produce dry wine materials. The process of treatment of wine materials with ordinary bentonite and modified bentonite for clarification was studied. It was found that in all samples of wine materials, a decrease in acidity was observed in the first days of the experiment. Then, with the use of ordinary bentonite, the acidity increases almost to the original value. The acidity of wine materials when using modified bentonite systematically decreases until the end of processing.