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Optimize the fermentation process of strawberry must for unfortified wine

The dynamics of the accumulation of ethyl alcohol in the must from the strawberry varieties of Skolka and Pegas harvested in 2016 and 2017 during the production of unfortified wine materials were investigated. In variants which have accumulated a sufficient volume fraction of ethyl alcohol for the preparation of nonfortified wine, the average content is determined depending on the duration of fermentation. It is advisable to use yeast races EU-1118, ENSIS-LE-5, ENSIS-LE-6 for the production of quality straw-based wines. A graphical representation of the average accumulation of alcohol for its optimal passage has been calculated and constructed. It is determined that the accumulation of ethyl alcohol in strawberry worms (y, %) can be calculated in any period of the process (x, day) by the equation of a quadratic parabola: y = -0,0038x + 0,4666x + 2,6646, with to an accuracy of 1,5 %. The equation x = 0...90 days is applied. The intensity of the accumulation of ethyl alcohol (% vol.) is derived from the equation. The optimal process flow from 24 to31 days. The volumetric fraction of ethyl alcohol in a must have to be at least 13 %. The criteria for evaluating the fermentation process in a periodic way and taking measures for its regulation can be obtained.