MONITORING OF THE FERMENTATION PROCESS IN VARIOUS TYPES OF WINE

A classical approach to monitoring the fer-mentation of grape must based on the use of the areometric method is considered. Based on the processing of the data of measuring the refractive index and density of grape must, as well as data on the physicochemical composi-tion of grape must during fermentation, meth-odological approaches have been developed to create methods for monitoring the composi-tion of the fermenting must using refractomet-ric and refractodensimetric methods of analy-sis. The results of the work can become the basis for the development of a non-destructive express method for determining the volume fraction of ethyl alcohol and the mass concentration of sugars in fermenting must based on the standard equipment of the laboratory of wine-making enterprises, and for the improvement of technical specifications for the manufacture of a portable device for determining the concentration of alcohol and sugar content, based on the simultaneous measuring the refractive index and density of liquid media.