ODESSA NATIONAL ACADEMY OF FOOD TECHNOLOGIES FACULTY OF WINE AND TOURISM BUSINESS DEPARTMENT OF TECHNOLOGY OF WINE AND ENOLOGY
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THEMATICS OF SCIENTIFIC RESEARCH

Teachers of the Department of Wine Technology of Wine and Oenology conduct research in various directions.
 

Osipova L.A. conducts scientific work related to the development of innovative technologies for wines and functional beverages based on grape, fruit-berry and spicy-aromatic plant material:

  • scientific substantiation of effective processing of grape, fruit-berry and spicy-aromatic plant material;
  • optimization of the process of cryophractionation of the grape wines with different chemical composition indicators;
  • development of innovative technologies for wines and beverages with therapeutic and prophylactic properties;
  • determination of the constants of microorganisms thermal stabilityfor the development of scientifically valid parameters of heat treatment for semi-dry and semi-sweet wines, low-alcohol and non-alcoholic beverages;
  • development of innovative technologies for processing secondary raw materials for winemaking.

 
Tkachenko О.B. – sphere of scientific interests:

  • the role of sensory analysis in the process of forming the wine quality;
  • modern aspects of sensory analysis in wine production;
  • development of the terroir in relation to the Ukrainianconditions.

 
Kalmykova I.S. – the main directions of scientific activity:

  • improving the technology of red table wines from grape varieties of the Odessa region;
  • complex assessment of the grapes and winequality;
  • studying the possibility of using sorbents and stabilizers of biological origin in winemaking;
  • development of innovative drinks technology based on distillates.

 
Melnik I.V. – the main directions of scientific activity:

  • scientific basis for ensuring the technological stability of grape wines with new, unconventional ingredients of plant origin;
  • development of the vermouth recipes using local raw materials;
  • development of low-alcohol beverages based on beer;
  • improvement of technological processes (filtration, stabilization, water preparation) in beer technology;
  • development of beer technology using non-traditional raw materials.

 
Radionova O.V. – the main directions of scientific activity:

  • development of technologies for the grape must and wines concentrationin modern wineries;
  • improvement of the low-temperature technology for low-alcohol and dessert drinks based on the grape wines.

 
Khodakov A.L. – sphere of scientific interests:

  • evaluation of the possibility for sparkling wines production from classical champagne and non-traditional grapesvarieties, as well as from grapes of varying degrees of maturity;
  • development of the tests forwine materials suitability for thesparkling wines production;
  • technological evaluation of the enzyme preparations for the wine materialsproduction, etc.

 
SugachenkoT.S. – the main directions of scientific activity:

  • development of syrups, liqueurs, ciderstechnologies based on fruit and berry raw materials;
  • organic winemaking.

 
Trinkal O.V. – sphere of scientific interests:

  • improving the white table winestechnology from new localgrape varieties selection.

 
Abramova T.B. – sphere of scientific interests:

  • study the effect of using non-traditional protein substances from vegetable raw materials and modern stabilizers on the qualitative composition of table wine materials.

 
Tkachenko L.A. – sphere of scientific interests:

  • study the effect of using non-traditional protein substances from vegetable raw materials and modern stabilizers on the qualitative composition of table wine materials.