RESEARCH OF THE RED GRAPES WHICH ARE GROWN UP IN THE SAMARA REGION FOR THE PRODUCTION OF THE WINEMAKING MATERIALS

2021 ◽  
Author(s):  
П.А. ЧАЛДАЕВ ◽  
Е.Н. ФЕДОРОВА ◽  
А.Г. КАШАЕВ
Keyword(s):  
Wine Yeast ◽  
Color Characteristic ◽  
Field Of Study ◽  
Wine Production ◽  
Wine Making ◽  
Red Grapes ◽  
Chemical Indicators ◽  
Phenolic Substances ◽  
Physical And Chemical

Изучена возможность использования для производства винодельческой продукции винограда, выращиваемого в Самарской области. Исследованы два технических сорта красного винограда урожаев 2015–2016 гг. – Ливадийский черный и Мерло. Качество винограда соответствовало требованиям ГОСТ 31782–2012. Переработку винограда по красному способу вели в полупромышленных условиях. Брожение проводили на мезге с плавающей шапкой. Для сбраживания виноградной мезги использовали сухие французские винные дрожжи Sainte Georges S101. Температура бродящей мезги не превышала 28–30°С. Дображивание полученных виноматериалов и последующую их выдержку осуществляли при температуре (14 ± 1)°С. В результате получены сухие столовые виноматериалы. Показатели качества полученных виноматериалов удовлетворяют требованиям ГОСТ 32030–2013 по всем основным физико-химическим показателям качества и характеризуются достаточно высоким содержанием фенольных веществ. Виноматериалы имели насыщенный рубиновый цвет, характерные сортовые вкус и аромат. Полученные результаты подтверждают целесообразность проведения дальнейших исследований в области обоснования и разработки технологий получения винодельческой продукции в Самарском регионе. The possibility of use for production of wine-making production of the grapes which are grown up in the Samara region is studied. Two technical grades of red grapes of harvests of 2015–2016 Livadia black and Merlots are investigated. The quality of the grapes meets the requirements of GOST 31782–2012. Grapes processed by red method in semi-conditions. Fermentation was carried out on pulp with a floating cap. Dry wine yeast “Sainte Georges S101” (Fermentis, France) were used for fermentation of grape pulp. The temperature of the fermenting pulp did not exceed 28–30°C. After-fermentation of the received wine materials and the subsequent their endurance was carried out at a temperature of (14 ± 1)°C. Dry table wine materials are as a result received. The resulting wine materials meet the requirements of GOST 32030–2013 in all basic physical and chemical indicators of quality and characterized by a rather high content of phenolic substances. Wine materials had a rich ruby color, characteristic varietal taste and aroma. These results confirm the usefulness of further research in the field of study and the development of technologies for the production of wine production in the Samara region.

scholarly journals A study on wine sensory evaluation by the statistical analysis method

2020 ◽  
Vol 38 (No. 1) ◽  
pp. 1-10
Author(s):  
Hou Gang-Ling ◽  
Ge Bin ◽  
Sun Liang-Liang ◽  
Xing Kai-Xin
Keyword(s):  
Red Wine ◽  
Analysis Method ◽  
Analytic Hierarchy ◽  
Red Grapes ◽  
Chemical Indicators ◽  
Statistical Analysis Method ◽  
Cluster Analysis Method ◽  
And Cluster Analysis ◽  
Physical And Chemical

In this paper, we construct a rating credibility model of red wine by the Analytic Hierarchy Process, achieve the classification of red grapes through the evaluation results of red wine and cluster analysis method and analyze the correlation of the physical and chemical indicators between red grapes and red wine. Thus, the paper demonstrates that aromatic substances play an important role in the quality of red wine, so we cannot evaluate the quality of wine only by the physical and chemical indicators of wine grapes and wine.

APPLICATION OF THE PUMPKIN POMACE POWDER IN ENRICHED CRACKER TECHNOLOGY

2019 ◽  
Author(s):  
Н.М. ДЕРКАНОСОВА ◽  
И.И. ЗАЙЦЕВА ◽  
А.А. ЕМЕЛЬЯНОВ ◽  
Т.В. ПОНОМАРЕВА ◽  
А.А. СТАХУРЛОВА ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Optimization Method ◽  
Mathematical Planning ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Autolytic Activity ◽  
Physical And Chemical ◽  
Interstate Standard ◽  
Β Carotene

Рассмотрены аспекты применения вторичного продукта сокового производства – выжимок из тыквы, полученных конвективным вакуумным высушиванием при температуре, не превышающей 50°С, в качестве обогащающего пищевыми волокнами сырьевого ингредиента рецептуры крекера. Дана характеристика высушенных выжимок из тыквы сорта Мускатная. Приведены результаты исследования влияния порошка из выжимок тыквы дисперсностью от 63 до 125 мкм на хлебопекарные свойства муки – количество и качество клейковины, автолитическую активность. Обоснование рецептуры крекера с повышенным содержанием пищевых волокон и β-каротина проведено методом математического планирования – полный факторный эксперимент 22 с последующей оптимизацией методом ридж-анализа. Разработана производственная рецептура. Апробация разработанной рецептуры показала, что крекер с выжимками из тыквы в количестве 11,34 г/100 г муки имеет отличительные органолептические характеристики, обусловленные привкусом и ароматом тыквы, по физико-химическим показателям соответствует требованиям межгосударственного стандарта, по составу, г/100 г, пищевых волокон (3,4) и β-каротина (2,9) может быть отнесен к продукту – источнику пищевых волокон с высоким содержанием β-каротина. The aspects of the use of the secondary product of juice production – pumpkin pomace obtained by convection vacuum drying at a temperature not exceeding 50°C, as an enriching raw ingredient of the cracker formulation with food fibers are considered. The characteristics of dried pumpkin pomace of Muscatnaya variety are given. The results of the study of the influence of pumpkin pomace powder dispersion from 63 to 125 microns on the baking properties of flour – the quantity and quality of gluten, autolytic activity are adduced. The substantiation of the cracker formulation with high content of dietary fibers and β-carotene was carried out by the method of mathematical planning – a complete factorial experiment 22 with subsequent optimization method by ridge analysis. The production formulation is developed. Approbation of the developed formulation showed that the cracker with pumpkin extracts – 11,34 g/100 g of flour has distinctive organoleptic characteristics due to the taste and aroma of pumpkin, on physical and chemical indicators meets the requirements of the interstate standard, by composition, g/100 g, dietary fiber (3,4) and β-carotene (2,9) can be attributed to the product – a source of dietary fiber with a high content of β-carotene.

scholarly journals Nanostructured Bitumen with Nanocarbon

2019 ◽  
Vol 21 (4) ◽  
pp. 317 ◽  
Author(s):  
B.B. Teltayev ◽  
A.A. Kalybai ◽  
G.G. Izmailova ◽  
S.R. Rossi ◽  
E.D. Amirbayev ◽  
...  
Keyword(s):  
Low Temperature ◽  
Test Methods ◽  
Structure Variation ◽  
Temperature Resistance ◽  
Chemical Indicators ◽  
Excess Surface ◽  
The Cost ◽  
Physical And Chemical ◽  
Low Temperature Resistance

Physical and chemical indicators of bitumen quality of grade BND 70/100 with the added carbon nanopowder 2% by weight have been studied by laboratory test methods and analysis. High reaction ability of nanopowder particles and concentration of excess surface and internal energy in them have been determined, which provide the increase of low-temperature resistance, aggregate strength, and improvement of rheological properties of nanostructured bitumen. Essential structure variation has been proved: the increase of asphaltenes and oils content for 9% and 7.2% respectively due to the decrease of resins for 16.2% by weight. Methods have been discussed for preparing a liquid nanocarbon mix, adding of the mix into bitumen and homogenization of the bitumen. Some economic indicators have been represented which influence essentially the reduction for the cost value of the nanostructure bitumen.

scholarly journals Implications of Aging Quality of Oak Shaving on Kyoho Wine Immersed with Residue of Cabernet Sauvignon

2019 ◽  
Vol 2019 ◽  
pp. 1-11
Author(s):  
Lijun Nan ◽  
Xiaofang Zhang ◽  
Yingxue Zhong ◽  
Changwei Cui ◽  
Na Ning ◽  
...  
Keyword(s):  
Total Phenol ◽  
Cabernet Sauvignon ◽  
Tannin Content ◽  
Upward Trend ◽  
Chemical Indicators ◽  
Physical And Chemical

In order to study effect of oak sawdust on the quality of Kyoho wine immersed by fermented Cabernet Sauvignon residual, Kyoho wine aged without oak sawdust (KWO), including KWO1 and KWO2 according to immersed orders by fermented Cabernet Sauvignon residual, was taken as control to compare the effect of oak sawdust on quality of Kyoho wine (KO), including KO1 and KO2 according to aged orders by oak sawdust. During the 15 days of aging, physical and chemical indicators, such as chroma, tonality, and total phenol in wine were determined simultaneously by using a spectrophotometer, including tannin content by KMnO4 titration, once every 3 days. The results showed that the chromaticities of Kyoho wine were 3.21, 3.02, 4.46, and 3.71 for KO1, KO2, KWO1, and KWO2, respectively. Similarly, the hues were in turn 0.73, 0.68, 0.97, and 0.72, respectively. Tannin contents were 1601.5 mg/L, 1517.3 mg/L, 337.2 mg/L, and 115.6 mg/L; total phenol contents were 277.67 mg/L, 222.1 mg/L, 64 mg/L, and 79.8 mg/L. Therefore, the contents of tannin and total phenol from KO1 wine were all the highest values. The chroma and tone of the four types of wine showed an upward trend of “S.” The chromaticity and tone were the lowest for the KO2 wine and the highest for the KWO1 wine with the larger difference between KO2 and KWO1.

scholarly journals Innovative Technology and Food Safety of Fruit Biopowders

2019 ◽  
Author(s):  
P R Tagirova ◽  
M S Khasikhanov ◽  
G I Kasianov ◽  
S S Saidulaev ◽  
L M Masaeva ◽  
...  
Keyword(s):  
Raw Materials ◽  
Soft Drinks ◽  
Microwave Drying ◽  
Alcoholic Beverages ◽  
Innovative Technology ◽  
Organoleptic Evaluation ◽  
Chemical Indicators ◽  
Vacuum Microwave ◽  
Phenolic Substances ◽  
Physical And Chemical

A technology has been developed for biopowders production from fruit raw materials grown in the Chechen Republic. The data on vacuum microwave drying of fruit raw materials under the influence of an amplitude-modulated magnetic field with carrier frequency of 180–20 kHz and modulating frequency of 10 to 30 Hz, with magnetic induction value of 5 mt. The proposed regimes of dehydration of fruit raw materials and its subsequent grinding by gas-liquid ”explosion”, providing the possibility of successful use in dried state in production technology of soft drinks. The peculiarity is the use of ecologically clean fruits of apricots, cherry plums, cherries, pears, melons and plums grown in Shelkovsky district of the Chechen Republic as raw materials. We studied physical and chemical indicators, content of phenolic substances and organoleptic indicators of fruit raw materials, powders and beverages. We also conducted comparative assessment. Under the influence of EMB ELF vacuum microwave drying of fruits contributes to better preservation properties of raw materials and finished powders. Organoleptic evaluation showed that non-alcoholic beverages produced on the proposed technology had intense color and more pronounced flavor of sweetness and acid compared to traditional non-alcoholic beverages. The advantage of this technology is the possibility to transport components for beverage production at unregulated temperature conditions to any location that is close to the consumer and carry out the production of soft drinks there.

scholarly journals The Study of the Drinking Water Quality from the Local Sources, Busu Village, Dolj County and of the Physical and Chemical Determinations

2018 ◽  
Vol 1 (1) ◽  
pp. 212-215
Author(s):  
Olimpia Pandia ◽  
Ion Sărăcin ◽  
Eliza Ștefania Tănasie
Keyword(s):  
Drinking Water ◽  
Chemistry Laboratory ◽  
Total Hardness ◽  
Limit Values ◽  
Chemical Indicators ◽  
Local Sources ◽  
Physical And Chemical ◽  
The Village

Abstract In the present paper, the authors refer to a study carried out in the village of Greceşti, Busu village, Dolj County, on the quality of drinking water from local sources (wells, wells and wells) and the comparison of these results with the limit values allowed by the legislation in force, namely Law 458/2002 and Law 311/2004, as well as the Water Framework Directive and the Groundwater Directive 118/2006 / EC. Organoleptic indicators, physical and chemical indicators from 10 distinct locations as source of harvested water were determined, where organoleptic indicators were determined by determination of taste and odour; physical indicators, determining the pH, colour, turbidity and total hardness; chemical indicators: ammonium, chlorides, oxidisability, nitrites. The determinations were made in the faculty’s agro-chemistry laboratory, using appropriate methods and equipment. Following the results, the causes leading to the results were established and a series of conclusions and recommendations were drafted.

scholarly journals QUALIDADE DO VINHO PRODUZIDO NO MUNICÍPIO DE COLOMBO NA SAFRA 2001

2002 ◽  
Vol 3 (1) ◽  
Author(s):  
T. M. B. BONFIM ◽  
I. M. P. MACHADO ◽  
J. G. CHOCIAI ◽  
A. P. RUSCHEL ◽  
B. DÜCK ◽  
...  
Keyword(s):  
Second Phase ◽  
Chemical Analyses ◽  
Wine Making ◽  
Physical And Chemical

O presente trabalho faz parte da segunda etapa do Projeto de Extensão No 248/PROEC MELHORIA DA QUALIDADE DO VINHO PRODUZIDO NO MUNICÍPIO DE COLOMBO, com a finalidade de acompanhar e avaliar os resultados da implantação de procedimentos de modernização da tecnologia, identificados como mais adequados durante a realização do curso Elaboração de Vinhos, ministrado como parte integrante da primeira etapa do projeto. Após o trabalho em campo, com visitas às diversas vinícolas, foram realizadas análises físico-químicas das diferentes amostras de vinhos, cujos resultados foram comparados com os padrões fixados pelo Ministério da Agricultura. QUALITY OF THE WINE PRODUCED IN COLOMBO CITY IN HARVEST OF 2001 Abstract The present paper is part of the second phase of the Extension Project nº 248/PROEC IMPROVEMENT OF QUALITY OF THE WINE PRODUCED IN COLOMBO CITY and shows the results of the implantation of modern technological wine making procedures on small wineries of Colombo City. On the first phase of project, themost appropriate techniques were identified during a course on WINE MAKING presented to winemakers of the region. On the second phase, besides visiting small wineries, physical and chemical analyses were carried out on several wine samples and the results were compared with patterns established by the Brazilian Ministry of Agriculture.

scholarly journals Water Quality of the Surfaces Waters of the Barlinek Lake of the during Stagnation Time of 2008

2013 ◽  
Vol 2 ◽  
pp. 35-41
Author(s):  
Piotr Daniszewski
Keyword(s):  
Water Quality ◽  
Dissolved Oxygen ◽  
Water Chemistry ◽  
Total Hardness ◽  
Solid Residue ◽  
Water Condition ◽  
Chemical Indicators ◽  
Physical And Chemical ◽  
Total Concentrations

To estimate differentiation of water chemistry in reservoirs of Barlinek Lake, of the during stagnation time of 2008. In arbitrary appointed times 19 physical and chemical indicators of water quality were determined to evaluate general status and water condition (temperature, pH, concentration of dissolved oxygen and saturation by O2, solid residue, residue after ignition), trophy (concentrations of NO3–,NO2–, NH4+, PO43– dissolved., Ptot.), and mineralization (specyfic electrolytic conductivity, total hardness and separately concentrations of Ca2+, Mg2+ and Cl–, SO42–, total concentrations of Fe and Mn).

scholarly journals Water Quality of the Surfaces Waters of the Swimming Pools Port in Swinoujscie

2013 ◽  
Vol 4 ◽  
pp. 96-102
Author(s):  
Piotr Daniszewski ◽  
Beata Draszawka-Bołzan
Keyword(s):  
Water Quality ◽  
Water Chemistry ◽  
Swimming Pools ◽  
Water Condition ◽  
Chemical Indicators ◽  
General Status ◽  
Physical And Chemical

To estimate differentiation of water chemistry in reservoirs of swimming pools port in Swinoujscie, in time of 2004 - 2008. In arbitrary appointed times 5 physical and chemical indicators of water quality were determined to evaluate general status and water condition - temperature, pH, COD-Cr, BOD5, Clˉ.

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