The paper introduces some experimental data on activated carbons of Granucol series that can improve the colour of sea-buckthorn wines and stabilize them during storage. Such treatment is necessary because sea buckthorn contains reactive phenolic compounds that trigger non-enzymatic oxidative browning in sea-buckthorn wine. A di- rect regulation of the amount of phenolic compounds can improve sensory characteristics of sea-buckthorn wines, as well as increase their shelf-life. The research featured table dry wine made of 10 varieties of sea buckthorn grown in the Altai region. The chromatic characteristics were studied according to the existing guidelines of the International Organization of Vine and Wine (OIV, France). The index of yellowness served as an additional indicator for the co- lour assessment of the sea-buckthorn wines. Another objective indicator of colour assessment was the index of the displacement of the colour of x and y coordinates that corresponded with the green-red and yellow-blue chromatic axes. When 20–60 mg/100 ml of Granucol activated carbon was used during the winemaking process, it significantly improved the harmony of the sea-buckthorn wines. In particular, it had a positive effect on the colour characteristics. Granucol carbon reduced such unfavourable taste characteristics as excessive roughness (the total amount of polyphe- nolic compounds fell by 1.5–2 times) and significantly improved the aroma by erasing the yeasty and fusel odours.

The relevance of the conducted research is regulation of reactive phenolic compounds content in grape wines – as those reactive phenolic compounds induce the non-enzymatic oxidative browning, which can be prevented by using sorption substances, in particular, activated carbon. The purpose of the research is to study the effect of activated carbons Granucol on the chromatic and organoleptic properties of dry grape wine materials from Crystal variety grapes at various dosages. As a result of the conducted research, the expediency of using Granucol activated carbons to increase the sensory properties of grape wines and to increase the wines shelf life has been proved. The chromatic properties were studied in accordance with the current guidelines of the International Organization of Vine and Wine (OIV, France). As an additional indicator for assessment of the wines color, the calculated value of the wine yellowness was used. It has been shown that treatment of wine with activated carbons Granucol allows efficient regulation the wines color properties and major elimination of undesired tones in wines flavor, thus improving the harmony of wines in whole.