ORGANOLEPTIC ANALYSIS OF WINES Diseases, vices and organoleptic deficiencies of

of wines, causes and remedies
Organoleptic defects of wines, causes and

methods of correction
Wine diseases, causes and methods of control

specifications:
«For the production of table wines and table wine materials

used:
- fresh grapes for machine and manual harvesting for industrial processing ГОСТ 31782»
ГОСТ 31782-2012 Fresh grapes for machine and manual harvesting for industrial processing. Technical conditions: «Mass fraction of berries damaged by diseases and pests: no more than 10 %»

organoleptic characteristics from the desired image with the possibility of

correction by various technological methods

The vices of wine – wine sensory faults occurred from the violation of technological conditions of production, generally with full or partial correction

Diseases wines – deep changes in the chemical composition of wines under the action of yeast and bacteria failure to comply with sanitation requirements, leading to deterioration of the wine, until the complete loss of consumer qualities

Requirements to taster at organoleptic analysis:

Sensitivity to quality defects – knowledge of the diseases, vices, faults of wines and the ability to detect them

not typical of healthy wine, caused by diseases, vices, various

defects in the technology of wine preparation and storage.

Cause of smells:
the appearance of life products of pathogenic microorganisms for wine (yeast, bacteria) in quantities much higher than their normal content in wine.

Products that cause unpleasant tones:
mainly volatile acids (acetic, lactic, propionic, butyric) and their ethyl esters, as well as acetoin, acetamide, diacetyl

In some cases, specific tones are a varietal feature of the grapes:
obtrusive, monosyllabic strawberry tone-Vitis labrusca varieties and hybrids (Isabella, Lydia, etc.)
animal tones (wet dog hair or horse sweat)
medicinal plants

secondary
Chemical transformation of components: sugars, amino acids, phenolic substances-tertiary
Oak wood-tertiary

bacteria are spread by the fruit fly (fruit fly).

fermentation of sugars by heterofermentative lactic acid bacteria.

Lactic acid

souring is mainly subjected to strong and dessert wines, less often dry low-acid wines with residual sugar.

Bacteria are facultative anaerobes, have a high alcohol resistance (15-20% vol.) and the ability to digest fructose with the formation of alcohol mannitol.

The form of pathogen cells – short sticks, single, chain, long filaments in precipitation up to 20-50 microns.

of the organoleptic drawbacks:

1. Loss of gloss
The appearance of Muti

and "silky waves" consisting of a huge number of bacteria.
2. as the disease develops, there are unpleasant sour tones in the aroma and sweet-sour, sharp taste, sometimes "mouse tone".
Low acidity (pH > 3.5), the presence of yeast autolysis products, and high temperature contribute to the occurrence of the disease.
When the disease occurs, the content of sugars in wine decreases, the amount of acetic and lactic acids increases, carbon dioxide is released, and mannitol is often formed.
Prevention measures: sulfitization of wort during settling, fermentation on pure yeast cultures, cooling, early removal of wine from yeast, acidification of wine.
Sick wine in the early stage is treated with sulfitation, pasting, filtration and pasteurization.