Abstract
<jats:p>Abstract. The relevance of this study is determined by the need for strict control of oxidative processes in sparkling wine production, since even minor accumulation of oxidized compounds at early technological stages leads to deterioration of the final product quality. The problem lies in the high resource intensity and technological limitations of the conventional biological method of wine base deoxygenation. The aim of this work was to evaluate the effect of an alternative deoxygenation method using a combined antioxidant biopreparation on the physicochemical and organoleptic parameters of wine bases determining their suitability for the production of high-quality sparkling wines; the objectives included comparing its effectiveness with the traditional approach in terms of redox potential, oxidative enzyme activity, colloidal stability, aromatic profile, and sensory characteristics. The objects of the study were wine bases for sparkling wines treated with a biopreparation based on non-Saccharomyces yeasts, glutathione, and pyrroloquinoline quinone; standard physicochemical, analytical, and sensory evaluation methods were applied. It was established that the use of the combined biopreparation provides a deeper reduction of redox potential and inhibits oxidative enzyme activity 1,5-2,5 times more effectively, forming stable reducing conditions. Improved colloidal stability, reduced turbidity and color intensity, and a positive effect on the aromatic profile were observed due to an increase in ester content while maintaining low levels of higher alcohols. Sensory evaluation demonstrated improvements in clarity, color tone, effervescence, and aroma-taste harmony. The obtained results confirm the novelty and practical significance of the combined biopreparation as a technologically promising alternative to traditional methods of wine base deoxygenation. Keywords: sparkling wines, wine bases, deoxygenation, redox potential, antioxidant biopreparation, organoleptic properties</jats:p>