GUM-ARABIC ROLE IN SPECIFIC PROPERTIES FORMATION OF SPARKLING WINES

For improvement of sparkling wines’ technology in work we used a highly-purified commercial preparation ?Efistab Filtra Clears S? of gum-arabic. The researches on studying of influence of this preparation on concentration and the sizes of bubbles, duration bubbling from the liquid, on the size of superficial tension and kinematic viscosity of wine were conducted. It is established that additional introduction of a proteoglycan of gum-arabic leads to formation of strong adsorptive layers on surface of carbon dioxide bubbles, slows down process of its allocation of wine and promotes reduction of sizes of carbon dioxide bubbles.