SPECIFIC FEATURES OF RED TABLE WINE BATONNAGE
This paper investigates the processes of mass exchange in the process of red table wine batonnage. These processes occur between yeast cells and the wine material under changes in the concentration of amine nitrogen and phenolic compounds. The research objects consisted in red table wine samples from the Cabernet-Sauvignon grape variety fermented using the Oenoferm Rouge (Germany) active dried yeast and the Bastardo yeast (Magarach Institute). Upon the completion of fermentation, the wine material was separated into four samples, each of which was kept on the lees. 30-minute batonnage without aeration was performed at different intervals during a 3-month period: sample 1 - once a month; sample 2 - twice per 3 months; sample 3 - once per 3 months (in 1.5 months); sample 4 - without stirring (reference sample). While the concentration of amino nitrogen was steadily increasing over the period in samples 1 and 3 compared to the reference sample, sample 2 showed its lesser amount. The sum concentration of phenolic compounds and anthocyanin decreased slightly under the contact of the wine material with the yeast biomass and batonnage during 2 months, which positively affected the results of the conducted wine organoleptic analysis.