QUALITY DEVELOPMENT OF UNFORTIFIED WINE MATERIALS FROM PEARS, CHERRIES, BLACK CURRANTS AND GOOSEBERRIES USING CRAFT TECHNOLOGIES
DOI:
https://doi.org/10.32782/2310-0478-2024-1-70-81Keywords:
Fruits pears, cherries, black currants, gooseberries, unfortified wine materials, ascorbic acid, phenolic substances.Abstract
Fruit and berry raw materials for the production of unfortified wine materials in 2021 and 2023 were studied: Konferentsiia variety pears, Zustrich variety cherries, Amethyst variety black currants, Krasen variety gooseberries, grown in the conditions of the Central Forest Steppe of Ukraine. Depending on the type and variety, the fruits differed significantly in the content of sugars and titrated acids. Natural pear juices had a high sugar content of 142–150 g/dm3 at a low titrated acid content, only 2.2– 2.7 g/dm3. In natural charry juices, the mass concentration of titrated acids was 9.8-10.2 g/dm3, black currant – 24–28 g/dm3, gooseberry – 16–18 g/dm3. To normalize juices according to the mass concentration of titrated acids, natural pear juices were concentrated, cherry juices were suitable for the wort making. The calculated sugar amount and 10% of the fruit were added to the juices after stone removing, the wort was pasteurized and cooled. Natural blackcurrant and gooseberry juices required a decrease of the titrated acid mass concentration in the wort before fermentation to a level no higher than 9.5 g/ dm3. The required amount of drinking water and sugar was calculated for the determined yield of fruit juice. The water was brought to a boil, sugar and fruit were added, the wort was pasteurized: the temperature was brought to 85˚C, kept for 3 minutes, and cooled. The wort was fermented with fruit using regenerated yeast of the ES-1118 race in the amount of 2.5 g/dal at a room temperature of 18-24˚С. The mass sugar concentration in the wort before fermentation was as follows: pears and gooseberries – 255 g/dm3, cherries – 280 g/dm3, blackcurrants – 249 g/dm3. The volume fraction of ethyl alcohol in pear wine was 14.6–14.8%, cherry wine – 16.0–16.5, black currant wine – 14.4–14.5, gooseberry wine – 14.3–14.9%; mass concentration of residual sugars was 3–12 g/dm3; titrated acids in pear wines – 4.5–5.6, in the rest – 7.2–8.7; volatile acids – not higher than 0.9; the residual extract was high – 26.6–50.8 g/dm3. According to physical and chemical indicators, pear wine materials can be used for making unfortified blended wines, the rest – for varietal and blended wines. Phenolic substances and ascorbic acid were remained in unfortified wine materials. In natural pear juices, the mass concentration of phenolic substances was 420–650 mg/dm3 and of ascorbic acid – 102–130 mg/dm3, preservation in wines in relation to the content in natural juices – 109 and 103%, respectively; in natural cherry juices the mass concentration of phenolic substances was 2400–2950 mg/dm3 and of ascorbic acid – 300–345 mg/dm3, preservation in wine materials was 80 and 70%, respectively; in natural blackcurrant juices, the mass concentration of phenolic substances was 7,800–9,050 mg/dm3 and of ascorbic acid – 1,400–1,500 mg/dm3, preservation in wine materials – 26 and 22%, respectively; in natural gooseberry juices, the mass concentration of phenolic substances was 2850–3900 mg/dm3 and of ascorbic acid – 520–680 mg/dm3, preservation in wine materials – 34 and 36%, respectively. It has been confirmed that with a higher content of biologically active substances in raw materials, their losses during processing are greater, but the content in wine materials is higher.
References
Агро-Фермер. UR L: http://fermerhouse. com. (дата звернення 25.08.2020 р.).
Анохіна В.І., Сердюк Т.Л. Довідник по переробці овочів і плодів баштанних культур. Київ : Урожай, 1992. 44 с.
Відновити національне плодово – ягідне і медове виноробство. UR L: http://techdrinks.com.ua (дата звернення 25.08.2020 р.). 4. Вишня сорту Зустріч. UR L: https://proxima. net.ua/ua/vishnja-domashnja-prunus-cerasuszustrich. html (дата звернення 18.02.2024 р).
ДСТУ 6037:2008 Виноматеріали плодово- ягідні оброблені. Загальні технічні умови. [Чинний від 2010-01-01]. Київ : Держспоживстандарт України, 2009. 15с.
Зміни за № 2360-VIII , 2018, № 17, ст. 151) про розвиток виробництва теруарних вин та медових напоїв до Закону України «Про державне регулювання виробництва і обігу спирту етилового, коньячного і плодового, алкогольних напоїв та тютюнових виробів». Відомості Верховної Ради (ВВР). № 46, ст. 345, від 1995 р.
Кангіна І.Б., Михайлова Є.В., Каленич Ф.С. Довідник по якості плодів і ягід. Київ : Урожай, 1992. 224 с.
Корисні властивості аґрусу. UR L: htpp://fruit. orq.ua/index.pxp/publikacii/258-korisni-vlastivostiaqrusy (дата звернення 25.03.2019 р.).
Куровський Ю.А. Скарбниця здоров’я. Київ : Урожай, 1994. 304 с.
Королюк Т.А., Усатюк С.І., Костінова Т.А., Філіпченко І.М. Методи контролю харчових продуктів: навч. посіб. Київ : НУХТ, 2017. 146с.
Методи технохімічного контролю у виноробстві / за ред. В.Г. Гержикової. Тавріда, 2009. 304 с.
Овчинніков Г.П. Якісні й здорові вина з винограду, плодів та ягід. Київ : КП «Редакція журналу «Дім, сад, город». 68 с.
Основні напрямки і обсяги промислової переробки плодів і ягід. UR L: http://uapravo.net (дата звернення 25.08.2020 р.).
Стан виноробства в Україні UR L: https:// uk.wikipedia.org/wiki/%D0%92%D0%B8%D0%BD %D0%BE%D1%80%D0%BE%D0%B1%D1%81%D 1%82%D0%B2%D0%BE_%D0%B2_%D0%A3%D0 %BA%D1%80%D0%B0%D1%97%D0%BD%D1%96 (дата звернення 10.01.2023 р.).
Технологія напоїв. UR L: http://www. techdrinks.com.ua/ru/news/view/45. (дата звернення 28.08.2020 р.).
Токар А.Ю. Зміна вмісту органічних кислот під час бродіння плодових сусел. Вісник Уманського НУС. 2015. № 2. С. 39–43.
Хімічний склад чорної смородини. UR L: https://dovidka.biz.ua/himichniy-sklad-chornoyismorodini (дата звернення 18.02.2020 р.).
Чорна смородина Аметист. UR L: https://sadosad.com.ua/shop/plodovi/sadzhantsismorodyny/ smorodyna-ametyst/ (дата звернення 18.02.2020 р.).
Чорна смородина. UR L: http://uk.wikipedia. org/ (дата звернення 28.08.2020 р.).
Чорна смородина. Лікувальні властивості. UR L: http://www.vnarode.net/ (дата звернення 28.08.2020 р.).
Banas, A., Korus, A., & Tabaszewska, M. Quality assessment of low-sugar jams enriched with plant raw materials exhibiting health-promoting properties. J Food Sci Technol, 2018. 55(1), 408–417. doi: 10.1007/s13197-017-2952-6.
Clark A.C. Chemistry of sulfur dioxide and ascorbic acid anti-oxidant system in white wine. Melbourne, 2010. 56 p.
Commision regulation (EC ) № 423/2008. Official Journal of European Union. 2008. P. 13–56. UR L: http://faolex.fao.org/eur79194.pdf. (дата звернення: 18.06.2018).
Constant J. Alcohol, ishemic heart disease and the French paradox. Clin. Cardiol. 1997. 20. P. 420–424.
Danilewicz J. Review of reaction mechanisms of oxygen and proposed intermediate redaction products in wine: central role of iron and copper. Amer. J. Enol. Vitic. 2003. Vol. 54. № 2. P. 73–85.
El Hosry L., Auezova L., Sakt et al A. Browning susceptibility of wine and antioxidant effect of glutathione. International Journal of Food Science & Technology. 2009. № 44(12). P. 2459–2463. doi.org/10.1111/j.1365-2621.2009.02036.x
Gaudette N.J., Pickering G.J. Sensory and chemical characteristics of trans-resveratrol fortified wine. Aust. J Grape Wine Res. 2011.17. P. 249–257. doi.org/10.1111/j.1755-0238.2011.00144.x
Perez-Magarino S., Gonzalez-San M. L. Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grade. Journal of Agricultural and Food Chemistry. 2010. Vol. 58, No 12. P. 7280–7288. Food Chemistry. 2006. Vol. 96. P. 197–208. DOI : 10.1016/j.foodchem.2005.02.021
Laskovska J., Czyzycki A., Wlodarczyk M. Witamina C w procesie otrzymywania winzczanej porzechi. Przem.ferment.owoc. warz. 2001. T. 45, № 4. S. 12–14.
Patel P., Herbst-Johnstone M., Lee S.A., Gardner R. C., Weaver R., Nicolau L., Kilmartin P. A. Influence of Juice Pressing Conditions on Polyphenols, Antioxidants, and Varietal Aroma of Sauvignon blancMicroferments. doi: 10.1021/jf100200e
Quetsch K. H. Flaschengarung nach der Methode des Champagne. Der Deutsche Weinbau. 1987. № 3. S.117–120.
Quiros M., Martinez-Moreno R., Albiol J., Morales P., Vazquez-Lima F., Barreiro-Vazquez A., Ferrer P., Conzalez R. Metabolic Flux Analysis during the Exponential Growth Phase Saccharomyces cerevisiae in Wine Fermentations. 2013. PLoS ONE , 8. 1–14.
Reynolds A. G. Managing Wine Quality. Volum 2: Oenology and Wine Quality. Oxford: Woodhead Publishing, 2010. P.650.
Ruskov А. Technologia na plodive i zelenchuki. Plovdiv : Khrysto G., Danov, 1970. 326 p.
Scollary G. R. Mechanism of oxidative browning of white wine by copper (ІІ) and ascorbic acid. Melbourne, 2004. 45 p.
Seо, SH, Yoo SA, Park SE, Son HS. Effectiveness of Yeast Nutrients on Stuck Fermentation of Blueberry Wine. 2014. Korean Journal of Food Science and Technology, 46 (2). 143–147. DOI :10.9721/KJFST.2014.46.2.143.
Stuard J.A., Robb E.L. Bioaktive Poliphenols from Wine Grapes. Springer, 2013. 83 p. DOI : 10.1007/978-1-4614-6968-1_4
Usseglio-TomassetL., Ubigli M. La quatita dello spumante infunzione dellecaratteristiche delvinobase. Riv. viticult. enol. 1990. 42. № 3. S. 19–22.
V.S. Markovskyi, editor. Berry growing reference. Kyiv : Urozhai, 1989. 223 p.
Vlasov V. Wine should be promoted not as an alcoholic, but as a food product. Beverages. Technologies and Innovations. 2011. July-August. P. 26–29.
Wang Jing, Li Min, Li Jixin, Ma Tengzhen, Han Shunyu, Antonio Morata, Jose A., Suarez Lepe. Biotechnology of Ice Wine Production Handbook of Food Bioengineering. Advances in Biotechnology for Food Industry. Academic Press, 2018. 508 p.