scholarly journals IMPROVEMENT OF THE TECHNOLOGICAL MODES OF PRODUCING DRY WHITE TABLE WINES

2020 ◽  
Vol 14 (4) ◽  
Author(s):  
A. Khodakov ◽  
O. Tkachenko ◽  
G. Sarkisyan ◽  
O. Radionova ◽  
T. Suhachenko

By using the classical technology of making dry white wines, which does not involve maceration of the pomace, we can produce standard table wines, light and delicate. This minimises such an objectionable factor as saturation of the wine with extra nitrogenous and phenolic substances and oxidative enzymes. On the other hand, this scheme gives a specific varietal aroma no chance to reveal itself more expressively. The paper overviews briefly the scientific works considering the modes of pomace maceration before fermentation and the use of enzyme preparations in the technology of white table wines. The physicochemical and sensory characteristics of wine materials from Rkatsiteli grapes grown in the south of the Mykolaiv Region have been analysed. This analysis has proved that standard white table wine materials can be obtained both by the traditional method (the so called ‘white’ method) and with the use of short-term maceration of the pomace. Macerating the pomace resulted in obtaining fuller, richer wine materials with a bright aroma and good body. It has been shown that to obtain bright and not too blunt wine materials, the most essential parameter of the maceration process is its low temperature. A pectolytic enzyme preparation used during maceration increased, to some extent, the mass concentration of phenolic substances, the reduced extract, the optical density, and the concentration of terpene alcohols. Besides, it allowed fuller revealing a wine’s aromatic profile. The research has resulted in establishing that there is regularity in how the concentration of terpene alcohols changes with different temperature conditions of steeping the pomace. It has been shown that the maximum concentration of terpenes responsible for the varietal aroma is best retained in wine materials when the maceration temperature is 5°C. A rise in the pomace maceration temperature to 20°C led to a decrease in the concentration of labile terpene alcohols, so it should be avoided in producing quality wines. Studying different maceration modes has allowed recommending a certain method to manufacture full-bodied, well-structured white table wines with a pronounced varietal aroma. This method involves adding the enzyme preparation Depectil CLARIFICATION to the pomace and macerating it for 12 hours at 5°C.

REPORTS ◽  
2021 ◽  
Vol 6 (340) ◽  
pp. 131-138
Author(s):  
G.O. Kantuteyeva ◽  
A.A. Saparbekova ◽  
Lomolino Giovanna ◽  
D.E. Kudassova

Author(s):  
G. V. Agafonov ◽  
A. E. Chusova ◽  
A. V. Zelenkova ◽  
V. E. Plotnikov

One of the effective ways to increase the malt capacity of existing plants is the use of complex enzyme preparations. The enzyme preparation of complex action, penetrating into the grain during soaking or germination, affect its powdery body, contributing to the loosening of the cell membranes and the endosperm itself, thereby accelerating the process of malting. A purpose of researches is development of technology of fermented oat malt with the use of enzyme drug Ceramics 6ХМG. This enzyme preparation with complex action, has ?-amylase, protease, ?-glucanase, pentosanase, cellulose activities. As the object of study was taken oats Kozyr’ variety. Amylolytic ability of malt was determined by colorimetric method, proteolytic-refractometric method (according to Petrov). It was established that as a result of the use of Ceremix 6XMG in an amount of 0.1–0.5 kg per ton of grain, a more pronounced increase in amylolytic and proteolytic ability compared to the control (without the use of an enzyme preparation) occurs at a dosage of 0.5 kg per ton of grain. It is impractical to introduce Ceremix 6HMG in the amount of 0.5 kg per ton of grain, because the enzymatic activity of oat malt is only 6.4–6.6% higher than that of malt treated with an enzyme preparation in the amount of 0.3 kg per ton of grain. It was found that the use of the enzyme preparation Ceremix 6HMG allows to improve the quality of oat malt by improving organoleptic characteristics, increasing the mass fraction of extractives, as well as to intensify the process by reducing the drying time by 10-12 hours, which is important for the preservation of biologically active substances and energy resources.


2019 ◽  
pp. 256-260
Author(s):  
Alexander Makarov ◽  
Natalia Shmigelskaia ◽  
Igor Lutkov ◽  
Aleksandr Vasylyk ◽  
Viktoria Maksimovskaia ◽  
...  

В статье рассмотрены основные и дополнительные показатели игристых вин, полученных из виноматериалов, выработанных по-красному способу из сорта винограда Каберне-Совиньон, произрастающего в разных микрозонах Крыма. Выявлены отличительные показатели игристых вин (величины окислительно-восстановительного потенциала и активной кислотности, массовые концентрации альдегидов и аминного азота, процента мономерных и полимерных форм фенольных веществ от суммы фенольных веществ, интенсивности и оттенка окраски), на основе которых проведена дифференциация указанных образцов на две группы в зависимости от места произрастания винограда: 1 группа - г. Ялта: п. Васильевка, пгт Гурзуф; 2 группа - Бахчисарайский район: с. Вилино, с. Плодовое. Полученные данные возможно использовать как дополнительные показатели при характеристике игристых вин, выработанных из виноматериалов из винограда, произрастающего в разных микрозонах Крыма.The article discusses core and additional characteristics of sparkling wines obtained from wine materials produced using on-skins fermentation from ‘Cabernet-Sauvignon’ grapes grown in various microzones of Crimea. Distinctive characteristics of sparkling wines have been revealed (redox potential and active acidity values, mass concentration of aldehydes and amine nitrogen, percentage of monomeric and polymer forms of phenolic substances from the sum of phenolic substances, intensity and color tone), based on which the samples were divided into two groups depending on their origin: group 1 - Yalta: Vasilyevka, Gurzuf; 2 group - Bakhchisarai region: Vilino, Plodovoye villages. The obtained data can be used as additional indicators to characterize sparkling wines produced from wine materials made from grapes grown in various microzones of Crimea.


2000 ◽  
Vol 2000 ◽  
pp. 54-54 ◽  
Author(s):  
D. Colombatto ◽  
F. L. Mould ◽  
M. K. Bhat ◽  
E. Owen

Considerable research efforts have been directed towards the use of cell wall degrading enzymes as feed additives. However, the factors affecting the response to a certain enzyme preparation are not well understood. A better knowledge of the enzymatic activities present in the preparations and their interaction with a substrate in presence of rumen fluid is needed. The objectives of this study were to characterise the main enzymatic activities of six enzyme preparations and to evaluate them in the presence of rumen fluid, using thein vitroReading Pressure Technique (RPT).


1987 ◽  
Vol 241 (1) ◽  
pp. 297-300 ◽  
Author(s):  
E B Worrall ◽  
S Gassain ◽  
D J Cox ◽  
M C Sugden ◽  
T N Palmer

The enzymic determination of D-3-hydroxybutyrate and acetoacetate normally involves the use of 3-hydroxybutyrate dehydrogenase (HBDH, EC 1.1.1.30) of bacterial origin. We show that HBDH from Rhodopseudomonas spheroides (BCL, grade II) contains a 3-hydroxyisobutyrate dehydrogenase (HIBDH) activity: activity with 3-hydroxyisobutyrate as substrate was greater than 10% of that with 3-hydroxybutyrate. However, HBDH could be prepared essentially free of HIBDH activity by incubation at 37 degrees C in the presence of 1 mM-CaCl2, to produce an enzyme preparation that may be used for the specific determination of 3-hydroxybutyrate. Use of the purified enzyme preparations indicated that a major product of valine metabolism in hemidiaphragms from 40 h-starved rats was 3-hydroxyisobutyrate rather than 3-hydroxybutyrate.


1965 ◽  
Vol 1965 (6) ◽  
pp. 12-13
Author(s):  
Hideo TAKAMATSU ◽  
Yasuhiko INAMOTO

2020 ◽  
pp. 252-259
Author(s):  
Александр Семёнович Макаров ◽  
Игорь Павлович Лутков ◽  
Наталия Александровна Шмигельская ◽  
Виктория Алексеевна Максимовская ◽  
Елена Викторовна Остроухова

В статье представлены результаты исследований физико-химических и органолептических показателей крымских и донских аборигенных белых сортов винограда в системе «виноград-виноматериал» из Ампелографической коллекции института «Магарач» (с. Вилино Бахчисарайского района). Установлено, что технологический запас суммы фенольных веществ в изученных сортах винограда находился в достаточно широком диапазоне - от 1020 (Махроватчик) до 2526 (Ташлы) мг/дм. Меньше всего фенольных веществ (329 мг/дм) содержалось в виноматериале, выработанном из сорта Сары пандас. Активность окислительных ферментов (пероксидазы и монофенол-монооксигеназы) во всех сортах была низкой или отсутствовала. Виноматериалы из сортов Сары пандас, Кок пандас и Шампанчик бессергеневский не склонны к окислительному покоричневению. Определены сорта, из которых получаются виноматериалы с хорошими пенистыми свойствами (V более 800 см): Капсельский, Кокур белый, Кокур белый 46-10-3. Соотношение массовых концентраций винной и яблочной кислот было оптимальным (более 1) во всех исследуемых сортах. Наибольшим содержанием винной кислоты в виноматериалах характеризовались сорта: Сары пандас, Ташлы и Махроватчик. Высокими дегустационными оценками отмечены сорта: Ташлы и Капсельский. В результате технологической оценки крымских и донских аборигенных сортов винограда, произрастающих в Ампелографической коллекции института «Магарач», можно заключить, что для производства игристых вин перспективными являются виноматериалы из аборигенных сортов винограда: Кокур белый, Кокур белый 46-10-3, Капсельский, Сары пандас. The article presents the results of studies of physical-chemical and organoleptic parameters of native white grape varieties of Crimea and Don in the system "grapes-base wine" from the Ampelographic collection of the Institute Magarach (village Vilino, Bakhchisaray district). It was established that the technological reserve of the total amount of phenolic substances in the studied grape varieties was in a fairly wide range - from 1020 (‘Makhrovattchik’) to 2526 (‘Tashly’) mg/dm. The least amount of phenolic substances (329 mg/dm) was found in the base wine produced from ‘Sary Pandas’ variety. The activity of oxidative enzymes (peroxidase and monophenol monooxygenase) in all varieties was low or absent at all. Base wines from ‘Sary Pandas’, ‘Kok Pandas’ and ‘Champagntchik Besserguenevsky’ varieties are not liable to oxidative browning. Good foaming capacity (V more than 800 cm) was achieved in base wines made of ‘Kapselskii’, ‘Kokur Belyi’, ‘Kokur Belyi 46-10-3’ grape varieties. The ratio of mass concentrations of tartaric and malic acids was optimal (more than 1) in all studied varieties. The highest content of tartaric acid in base wines was typical for the following varieties: ‘Sary Pandas’, ‘Tashly’ and ‘Makhrovattchik’. Tasting assessment of grape varieties ‘Tashly’ and ‘Kapselskii’ was high. As a result of technological evaluation of native grape varieties of Crimea and Don growing in the Ampelographic collection of the Institute Magarach, it can be concluded that the most promising base wines for production of sparklings are those prepared from native grape varieties ‘Kokur Belyi’, ‘Kokur Belyi 46-10-3’, ‘Kapselskii’, ‘Sary Pandas’.


2021 ◽  
Vol 296 ◽  
pp. 07001
Author(s):  
Natalia Aleynikova ◽  
Pavel Didenko ◽  
Yana Radionovskaya ◽  
Sofia Cherviak ◽  
Marianna Ermikhina

The article presents the results of studies, carried out in 2018-2020 in soil and climatic conditions of viticultural zone of the South Coast of Crimea on wine grape variety ‘Cabernet-Sauvignon’. It was established that double application of national chelated micronutrient fertilizers Tiaton and Chelaton Extra for foliar dressing of grapes contributed to an increase in the average bunch weight by 9.3-15.3 g (10.3-16.9%), shoot productivity by 10.4-17.1% and cropping power by 0.6-1 t/ha (10-16.7%) in comparison with the control. It was experimentally determined that test treatments with Chelaton Extra preparation led to a significant increase in the average length of annual shoots by 13.3 cm (9.3%) and a gain in the green matter of bushes by 265.9 cm3 (12%). Using of the studied micronutrient fertilizers against the background of increased grape productivity positively influenced the process of sugar accumulation and ensured the value component at the control level. The studies have proven that double treatment with Chelaton Extra fertilizer contributed to an increase in the mass concentration of phenolic substances in wine by 10.7%.


Author(s):  
A. V. Zubchenko ◽  
E. Yu. Kozhevnikova ◽  
A. V. Barkov ◽  
Yu. A. Topolyuk ◽  
A. V. Shnyreva ◽  
...  

Abstract: Despite their efficiency, existing methods to dispose of drilling fluids used in the construction of oil and gas wells (chemical treatment of spent solutions, thermal method, thickening) are often expensive and unsustainable. Basidiomycota are natural xylotroph destructors that process lignocellulosic substrate – one of the most stable biopolymers in nature. Prospects for using enzyme preparations based on Basidiomycota as biodestructors of organic substances are evident due to the high efficiency and zero-waste production. The aim was to obtain an enzyme preparation based on the Trametes hirsute MT-17.24 Basidiomycota strain and evaluate its ability to biodegrade polyanionic cellulose, used as a viscosifier for drilling fluids in the construction and repair of oil and gas wells. Screening of cellulase activity of the following strains was carried out: Fomitopsis pinicola MT-5.21, Fomes fomentarius MT-4.05, Lactarius necator, Schizophyllum commune MT-33.01, Trametes versicolor It-1, Trametes hirsute MT-17.24, Trametes hirsuta MT-24.24. To obtain the enzyme preparation, the T. hirsuta MT-17.24 strain was selected, which demonstrated the highest coefficient of cellulase activity (10.9). A medium for solid-phase cultivation of this strain was selected. Enzymatic activity of the enzyme preparation was studied on a model drilling fluid. A 10-hour experiment showed that the use of a 1% enzyme preparation leads to a decrease in the plastic viscosity of the drilling fluid from 16 to 8 mPa·s. The research results demonstrate the efficiency of enzyme preparations based on Basidiomycota in the biodestruction of polyanionic cellulose.


2021 ◽  
Vol 34 ◽  
pp. 06003
Author(s):  
Natalia Droficheva

When obtaining apple juice, the issue of optimizing biotechnological processes is acute. The use of enzyme preparations of different specifics of the action allows you to choose the optimal parameters of the technological process and select the drug taking into account the purpose ofuse. The influence of enzyme preparations: Trinoline 4000, Trinolin DF, Fructocyme P6-L, Lafaze on the yield of juice and biologically active substances in the processing of fruit raw materials was studied. An enzyme preparation that maximizes the yield of apple juice has been isolated. Their effect on the extraction of biologically active substances has been determined.


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