STUDYING THE INFLUENCE OF TECHNOLOGY ON THE QUALITY OF PINO NOIR WINE MATERIAL FOR SPARKLING WINES

The article examines the impact of technology on the quality of pink sparkling wines of the Pinot Noir variety. A brief overview of scientific works that were aimed at studying the influence of various technological methods on the quality of wine materials and sparkling Pinot Noir wines is presented. The review part of the article focuses on the importance of choosing a grape variety in the production of sparkling rose wine and justifies the choice of Pinot Noir variety for the experiment. Oenologists highlight Pinot Noir as a favorite for creating fine rosé sparkling wines due to its characteristics, including bright but refined subtle fruit aromas and good acidity. The low content of phenolic and coloring substances in this variety allows you to obtain fine and delicate sparkling wines. The importance of color in pink sparkling wines and wines is discussed, as well as the impact of technology on physicochemical, optical and organoleptic characteristics. There is a lack of works in the literature devoted to improving the technology for the production of pink sparkling wines from Pinot Noir in the conditions of southern Ukraine. In the experimental part of the study, two species of yeast Saccharomyces cerevisiae bred Enartis were used, each of which was used with and without infusion on yeast sediment for up to 3 months. The study included an analysis of general physicochemical indicators, as well as the content of phenolic substances, optical characteristics (optical density D420, D520, intensity, color shade. Special attention was paid to studying the influence of the choice of yeast and the use of long-term infusion technology on yeast sediment on the formation of specific indicators characterizing foamy properties of wine materials. In addition, the expert commission studied the organoleptic properties of Pinot Noir wine materials for pink sparkling wines, which were obtained using various technological schemes according to the experimental methodology. Preliminary results indicate a significant influence of the choice of yeast and infusion on yeast sediment on physicochemical and. organoleptic characteristics of Pinot Noir wine materials for pink sparkling wines. Factors in the choice of yeast, as well as long-term infusion on yeast, influenced the color intensity of wine materials, which is important to consider when choosing a technology and forming the style of a future pink sparkling wine. Sensory analysis has shown that the optimal technology for obtaining high-quality wine materials is the fermentation of clarified Pinot Noir must with CHALLENGE AROMA WHITE yeast without long-term infusion on yeast sediment. All variants of young rosé wine materials Pinot Noir were aimed at producing ready-made sparkling rosé wines. The technology for producing sparkling wines in all variants was unchanged, which will make it possible to further study the effect of using different types of yeast and aging base wine materials on yeast lees on the quality of the finished product. The authors recommend further research in this area to better understand the impact of technology on the quality of rosé sparkling wines.