СРАВНИТЕЛЬНАЯ ХАРАКТЕРИСТИКА ПРЕПАРАТОВ ГАЛЛОТАНИНА ПРИМЕНЯЕМЫХ В ВИНОДЕЛИИ

Protein substances, which are contained in must and wine, affect the formation of colloidal haze. The inclusion of hydrolyzable gallotannin in the treatment regimen will allow the binding of high molecular weight proteins that are not removed by bentonite. To date, the market for auxiliary materials for winemaking is extensive, which requires checking their technological properties in order to select the most effective preparation. Three preparations of gallotannin from different manufacturers were studied in the work. The studies were carried out on dry white wine materials with the introduction of proteins of different molecular weights. Evaluation of the effectiveness of the preparations was carried out by tannin tests. Based on the results of the research, a drug was selected that has the maximum ability to interact with high-molecular proteins, ensuring the colloidal stability of wine.