Improvement of Marsala type wine technology
Students Name: Bohoslavets Zoriana Petrivna
Qualification Level: magister
Speciality: Fermentation Products and Wine-making Technologies
Institute: Institute of Chemistry and Chemical Technologies
Mode of Study: full
Academic Year: 2024-2025 н.р.
Language of Defence: ukrainian
Abstract: This master’s thesis allows the reader to fully understand the basic processes and intricacies of the production of Marsala wines. Get acquainted with the original technology of wine, inherent only in the wine region of Marsala and compare with the features of the technologies used to obtain the drink outside this region. An improvement in the technology of this wine, which can be used for other types of wines – aging on an oak alternative, is also presented. The main points in the project are the scientific and technological feasibility study of the process, the improved technological scheme with a detailed description, the technological calculation of the process and devices, the economic feasibility study and the calculation. Study object – Marsala type wine. Scope of research – improvement of wine technology by aging on an oak alternative. Goal of research – improvement and adaptation of wine technology to the requirements of the modern market. The scientific and theoretical foundations of production comprehensively allow us to understand the essence of classical technology, and on the basis of this base to modernize it, applying improvements at various stages. Aging on an oak alternative is the most profitable and justified improvement for single wines. Infusion on oak chips gives the wine taste and aromatic qualities, which organoleptically cannot be distinguished from the qualities of wine aged in barrels. Thus, a cheaper wine with high taste is obtained and the time of the technological process is reduced. For comparison, the proofing process on an oak alternative is five times more cost- 8 effective than classic barrel aging, and the maximum aging period is thirty days. An undeniable advantage is the ability to further reduce the aging period, as well as adjust the taste and aroma profile of the wine by using oak chips of varying degrees of roasting. The technological scheme is selected most optimally for this process. Particular attention is paid to the taste aspect of a single wine such as Marsala. To obtain the characteristic organoleptic properties in the scheme, heat treatment of the pulp is used. The technological scheme also provides for the production of cotto – steamed grape must, which has a great impact on the taste of wine. The steam released during the evaporation process is used to heat the premises. To clarify wine, the technological scheme provides for the use of bentonite. To stabilize the wine, instead of classic settling, heat treatment (pasteurization) and cold treatment are proposed. . Such temperature changes make it impossible for foreign microflora to reproduce, although to combat undesirable microflora, several sulphitations are provided during the process - pulp, must, young wine. Both thermal operations have a positive effect on the stability, transparency and taste of the product. A technological calculation of products, heat carriers and refrigerants has been carried out, on the basis of these calculations, a table of consumption coefficients has been provided, which is important for comparing the proposed technological scheme with similar ones. The project provides the calculation and selection of technological equipment. A scheme of the location of this equipment is proposed for the calculation. Process control is automated, which allows you to track all possible deviations from the approved parameters. Economic calculations show that the company has high profitability (160%). Such high profitability is an important indicator of the effectiveness of the project, since the cost of single wine is an important factor in competitiveness in the market. The calculation also allows you to calculate possible changes and innovations, process changes and the impact of these factors on the profitability of production. 9 So, this qualification work gives a clear understanding of the stages of wine production, an idea of the principle of operation of the enterprise, possible ways to improve and adapt classical recipes to modern conditions. In general, the project provides an opportunity to deepen knowledge in the field of winemaking, with further practical application. Keywords: Marsala wine, oak alternative, improved technological scheme.