scholarly journals О возможности производства виноматериалов для игристых вин из аборигенных сортов винограда

2019 ◽  
pp. 147-152
Author(s):  
Alexander Makarov ◽  
Igor Lutkov ◽  
Anatoly Yalanetskiy ◽  
Natalia Shmigelskaia ◽  
Tamara Shalimova ◽  
...  
Keyword(s):  
Citric Acid ◽  
Tartaric Acid ◽  
Malic Acid ◽  
Mass Concentration ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Optimum Balance ◽  
Mass Concentrations

В статье рассмотрены физико-химические и органолептические показатели виноматериалов, выработанных из крымских и донских аборигенных сортов винограда, произрастающего в Ампелографической коллекции института «Магарач» в с. Вилино Бахчисарайского района и п. Гурзуф. Определены группы сортов, из которых получаются виноматериалы с хорошими пенистыми свойствами, оптимальным соотношением массовых концентраций винной и яблочной кислот, высокими дегустационными оценками. В частности, высокие показатели пенистых свойств (V более 800 см) определены в виноматериалах из сортов: Кокур белый 46-10-3, Кокур белый 46-10-6, Солнечная Долина 40, Солнечная Долина 71/1, Махроватчик. Средние показатели пенистых свойств (V 600-800 см) установлены в виноматериалах из сортов: Кокур белый (п. Гурзуф), Кокур белый, Кокур белый полурассеченный, Солнечнодолинский, Солнечная Долина 31а, Солнечная Долина 65, Цимлянский белый, Кефесия, Фирский ранний (с. Вилино). Массовая концентрация винной кислоты в виноматериалах варьировала в диапазоне 1,4-4,9 г/дм, яблочной кислоты - 0,1-3,2 г/дм, а лимонной - 0,1-1,2 г/дм. Более высокая массовая концентрация винной кислоты определена в виноматериалах Сых дане (4,9 г/дм), Мускат крымский (4,7 г/дм), Солнечнодолинский (4,2 г/дм), Буланый белый (4,2 г/дм), Солнечная Долина 65 (3,9 г/дм), Кокур белый (п. Гурзуф) - (3,6 г/дм), Кокур белый 46-10-3 (3,4 г/дм), Солнечная Долина 40 (3,3 г/дм), Махроватчик (3,3 г/дм), Капитан Яни кара (3,1 г/дм), а самая низкая - в виноматериале Цимлянский белый (1,4 г/дм). Показана перспективность использования для производства виноматериалов для игристых вин из винограда аборигенных сортов: Кокур белый, Кокур белый 46-10-3, Кокур белый 46-10-6, Солнечнодолинский, Солнечная Долина 40, Солнечная Долина 65, Сых дане, Сары пандас, Мускат крымский, Махроватчик, Кокур красный, Безымянный и Цимладар.The article discusses physico-chemical and organoleptic characteristics of base wines produced from Crimean and Don aboriginal grapevine cultivars grown in the Ampelographic collection of the Institute “Magarach” in Vilino village of Bakhchsarai region and in Gurzuf. Groups of cultivars which provide base wines with good sparkling properties, the optimum balance between mass concentrations of tartaric and malic acids and high tasting scores have been determined. In particular, high sparkling properties (V over 800 cm) were demonstrated by base wines from the following cultivars: ‘Kokur Belyi 46-10-3’, ‘Kokur Belyi 46-10-6’, ‘Solnechnaya Dolina 40’, ‘Solnechnaya Dolina 71/1’, ‘Mahrovatchik’. The average sparkling indexes (V 600-800 cm) were determined for base wines from the following varieties: ‘Kokur Belyi’ (v. Gurzuf), ‘Kokur Belyi’, ‘Kokur Belyi Polurassechenny’, ‘Solnechnodolinsky’, ‘Solnechnaya Dolina 31a’, ‘Solnechnaya Dolina 65’, ‘Tsimlyansky Belyi’, ‘Kefesiya’, ‘Firsky Rannyi’ (v. Vilino). Mass concentration of tartaric acid in the base wine varied between 1.4-4.9 g/dm, malic acid - 0.1-3.2 g/dm, and citric acid - 0.1-1.2 g/dm. A higher mass concentration of tartaric acid was defined for base wines from ‘Sykh Dane’ (4.9 g/dm), ‘Muscat Krymskyi’ (4.7 g/dm), ‘Solnechnodolinsky’ (4.2 g/dm), ‘Bulany Belyi’ (4.2 g/dm), ‘Solnechnaya Dolina’ 65 (3.9 g/dm), ‘Kokur Belyi’ (v. Gurzuf) - (3.6 g/dm), ‘Kokur Belyi 46-10-3’ (3.4 g/dm), ‘Solnechnaya Dolina 40’ (3.3 g/dm), ‘Mahrovatchik’ (3.3 g/dm), ‘Captain Yani Kara’ (3.1 g/dm); the lowest in ‘Tsimlyansky Belyi’ grapes (1.4 g/dm). The potential of using indigenous varieties of grapevines for the production of base wine for sparkling wines was demonstrated for the following cultivars: ‘Kokur Belyi 46-10-3’, ‘Kokur Belyi 46-10-6’, ‘Solnechnodolinsky’, ‘Solnechnaya Dolina 40’, ‘Solnechnaya Dolina 65’, ‘Sykh Dane’, ‘Sary рandas’, ‘Muscat Krymskui’, ‘Mahrovatchik’, ‘Kokur Krasnyi’, ‘Bezymyannyi’ and ‘Tsimladar’.

Composition of Pomegranate Juice

2012 ◽  
Vol 95 (1) ◽  
pp. 163-168 ◽  
Author(s):  
Dana A Krueger
Keyword(s):  
Citric Acid ◽  
Tartaric Acid ◽  
Malic Acid ◽  
Pomegranate Juice ◽  
Published Data ◽  
Statistical Tools ◽  
Isocitric Acid ◽  
Pee Dee ◽  
Sample Set

Abstract A database of 793 commercial pomegranate juices was analyzed to produce a profile for authentication of pure pomegranate juice. The database consisted of data from a mix of authentic and adulterated samples. Statistical tools were used to reduce the database to a stable sample set of 477 presumably authentic samples. The profile obtained (mean, SD at 16 Brix) are as follows: fructose (g/100 g) 6.83, 0.50; glucose (g/100 g) 6.66, 0.44; sucrose (g/100 g) 0.00, 0.00; sorbitol (g/100 g) 0.00, 0.01; acidity (g/100 g as citric acid) 1.25, 0.32; citric acid (g/100 g) 1.19, 0.30; malic acid (g/100 g) 0.065, 0.034; tartaric acid (g/100 g) 0.00, 0.00; isocitric acid (mg/kg) 63, 21; potassium (mg/kg) 2320, 400; proline (mg/kg) 7, 5; formol value [milliequivalents/100 g] 1.00, 0.24; 13C/12C ratio [o/oo Pee Dee belemnite]–26.4, 0.8. The profile samples had a consistent anthocyanin pattern consisting of four major peaks corresponding to delphinidin-3,5-diglucoside, delphinidin-3-glucoside, cyanidin-3,5-diglucoside, and cyanidin-3-glucoside. Minor peaks corresponding to pelargonidin-3,5-diglucoside and pelargonidin-3-glucoside were also generally present. No maltose, D-malic acid, or tartaric acid were detected in any of the samples. The profile obtained corresponds closely with previously published data.

Determination of Tartaric Acid and the Sum of Malic and Citric Acids in Grape Juices by Potentiometric Titration

1988 ◽  
Vol 71 (5) ◽  
pp. 1028-1032
Author(s):  
Oswaldo E S Godinho ◽  
Nilson E Desouza ◽  
Luiz M Aleixo ◽  
Ari U Ivaska
Keyword(s):  
Citric Acid ◽  
Tartaric Acid ◽  
Potentiometric Titration ◽  
Malic Acid ◽  
Grape Juice ◽  
Algebraic Method ◽  
The Individual ◽  
Grape Juices ◽  
Linear Algebraic Method

Abstract Application of a linear algebraic method to the potentiometric titration of a mixture of tartaric and malic acids makes it possible to determine the individual concentrations of both acids in the same sample. These 2 acids have also been determined in grape juice free of citric acid after their separation from the juice matrix by precipitation as barium salts, followed by selective solubilization. It is also possible to determine tartaric acid and the sum of malic acid and citric acid in grape juice when the latter is present.

Effects of Bentonite Clarificants on Organic Acids Contents in Red Wine during Clarification

2011 ◽  
Vol 194-196 ◽  
pp. 802-805
Author(s):  
Zhan Sheng Wu ◽  
Xi Fang Sun ◽  
Chun Li
Keyword(s):  
Hydrogen Bond ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Organic Acids ◽  
Succinic Acid ◽  
Tartaric Acid ◽  
Malic Acid ◽  
Red Wine ◽  
Titratable Acidity

Effects of different bentonite clarificants on the main organic acids contents in wine were investigated during the clarification process. Citric acid (CA) concentration changed slightly during the first day with average elimination ratio (AER) of 0.57%, and tartaric acid (TA), malic acid (MA), lactic acid (LA) and succinic acid (SA) were varied with AER of 12.39%, 9.80%, 7.27% and 6.27%, respectively, while acetic acid (AA) has the biggest AER of 15.42%. The pH and titratable acidity were significantly dependent on the variation of CA and TA. The –OH group in organic acids could be combined with –Si-O or –AlO groups in bentonite surface by hydrogen bond, which could caused the decrease in concentration various organic acids.

scholarly journals Separation and Determination of Some Organic Acids in Dry Calyces of Iraqi Hibiscus Sabdariffa Linn

2015 ◽  
Vol 12 (2) ◽  
pp. 340-349
Author(s):  
Baghdad Science Journal
Keyword(s):  
Acetic Acid ◽  
Citric Acid ◽  
Oxalic Acid ◽  
Organic Acids ◽  
Formic Acid ◽  
Succinic Acid ◽  
Tartaric Acid ◽  
Malic Acid ◽  
Limit Of Detection

A new reversed phase- high performance liquid chromatographic (RP-HPLC) method with Ultraviolet-Visible spectrophotometry has been optimized and validated for the simultaneous extraction and determination of organic acids present in Iraqi calyces of Hibiscus Sabdraffia Linn. The method is based on using ultrasonic bath for extracting organic acids. Limit of detection in µg/ml of Formic acid, Acetic acid, Oxalic acid, Citric acid, Succinic acid, Tartaric acid, and Malic acid 126.8498×10-6, 113.6005×10-6, 97.0513×10-6, 49.7925×10-6, 84.0753×10-6, 92.6551×10-6, and 106.1633×10-6 ,respectively. The concentration of organic acids found in dry spacemen of calyces of Iraqi Hibiscus Sabdraffia Linn. under study: Formic acid, Acetic acid, Oxalic acid, Citric acid, Succinic acid, Tartaric acid, and Malic acid are 114.896 µg/g, 64.722 µg/g, 342.508 µg/g, 126.902 µg/g, 449.91 µg/g, 268.52 µg/g, and 254.07 µg/g respectively.

scholarly journals The development of technology of rickot cheese from whey, obtained using various coagulants

2018 ◽  
Vol 20 (90) ◽  
pp. 40-45
Author(s):  
O. Y. Tsisaryk ◽  
L. Y. Musiy ◽  
I. M. Slyvka ◽  
V. Chrystyuk
Keyword(s):  
Citric Acid ◽  
Raw Materials ◽  
Whey Proteins ◽  
Raw Material ◽  
Milk Whey ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Chloride Determination ◽  
Two Samples ◽  
Microbiological Parameters

The problem of obtaining and rational use of whey proteins in human nutrition today is solved all over the world, traditional methods are being improved and new, more effective ways of processing milk whey, aimed at maximizing the withdrawal and use of its proteins, are being developed. The aim of the research was to develop the technology of albumin cheese ricotta from serum derived by the action of various coagulants. The raw material for cheese production was serum. For the study, two samples of cheese (with a threefold repetition) were made: Sample 1 - using serum formed during the fermentation of proteins with the participation of citric acid (normalized mixture + enzyme + citric acid); Sample 2 – using serum formed during protein mixing with the direct introduction of the fermentation culture (normalized mixture + enzyme + culture + calcium chloride). Determination of organoleptic and physico-chemical parameters in samples of albumin cheese, obtained from the developed technology, was carried out immediately after manufacture. The study of organoleptic characteristics of cheeses showed a similarity of indicators in samples 1 and 2. In particular, it was stated that pure, fresh taste and smell, with a specific albumin flavor, without foreign flavors and odors. Consistency in 1 sample was homogeneous, creamy, in 2 samples it was tender, but with a slight splinting. The color of the cheeses was white uniform throughout the mass. The lower acidity in the sample 2, which was at 17 °T, whereas in the sample 2 was higher – 20 °T. This, in particular, is explained by the use of citric acid for coagulation. The changes of microbiological parameters in the raw materials during storage, which consisted in the growth of the number of mesophilic anaerobic and optional aerobic microorganisms in two samples of cheese, were established. Given the permissible level of the number of mesophilic anaerobic and optional aerobic microorganisms in cheese not more than 1 × 105 CFU/g, the shelf life of two samples of cheese for 5 days. Indicators of titrated acidity during storage were correlated with changes in the number of mesophilic anaerobic and optional aerobic microorganisms. The mass fraction of moisture in the samples of cheese in the process of their storage decreased.

Myrtillocactus geometrizans fruit plant stimulated with Effective microorganisms

2021 ◽  
Vol 1 (1) ◽  
pp. 025-032
Author(s):  
Domenico Prisa
Keyword(s):  
Plant Protection ◽  
Plant Protection Products ◽  
Fruit Production ◽  
Innovative Technology ◽  
Mineral Fertilizers ◽  
Root Weight ◽  
Effective Microorganisms ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Growing Medium

The aim of this work is to develop an innovative technology for the cultivation of Myrtillocactus geometrizans, introducing the use of Effective microorganisms and at the same time, limiting the use of mineral fertilizers, plant protection products and improving the physico-chemical and organoleptic characteristics of garambullos for consumption and processing. The trial showed a significant improvement in the agronomic parameters analysed on Myrtillocactus geometrizans plants treated with Effective microorganisms. In particular, there was an increase in plant height and circumference, vegetative and root weight, number of flowers and fruits, number and length of thornes in plants treated with microorganisms. In addition, the use of EM microorganisms showed a significant increase in total betalains, ascorbic acid, phenols and total flavonoids in garambullos. It was important to underline how the use of Effective microorganisms guaranteed, despite the reduction of irrigation and fertilisation by 50% in the growing medium, the same results in terms of agronomic parameters and fruit production and quality as the control with irrigation and fertilisation under optimal conditions. The application of Effective microorganisms in agricultural processing can therefore guarantee higher production standards, with a possible reduction in costs fertilizer and water. Particularly for those farms that want to focus on the production of ornamental and fruit cacti. Fruits obtained from growing plants treated with Effective microorganisms have a high antioxidant and nutraceutical potential, which is very important especially in this age where food is also a medicine.

Effect of pH, Acidulant, Time, and Temperature on the Growth and Survival of Listeria monocytogenes

1989 ◽  
Vol 52 (8) ◽  
pp. 571-573 ◽  
Author(s):  
KENT M. SORRELLS ◽  
DAVIN C. ENIGL ◽  
JOHN R. HATFIELD
Keyword(s):  
Antimicrobial Activity ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Citric Acid ◽  
Hydrochloric Acid ◽  
Malic Acid ◽  
Incubation Temperature ◽  
Growth And Survival ◽  
Ph Values

The effect of different acids, pH, incubation time, and incubation temperature on the growth and survival of four strains of Listeria monocytogenes in tryptic soy broth was compared. Hydrochloric acid (HCl), acetic acid (AA), lactic acid (LA), malic acid (MA), and citric acid (CA) were used to acidify tryptic soy broth to pH values 4.4, 4.6, 4.8, 5.0, and 5.2 pH. Incubation times were 1, 3, 7, 14, and 28 d at 10, 25, and 35°C. The inhibition of L. monocytogenes in the presence of high acidity appears to be a function of acid and incubation temperature. Based on equal pH values, the antimicrobial activity is AA > LA > CA ≥ MA > HCl at all incubation times and temperatures. When based on equal molar concentration, the activity appeared to be CA ≥ MA > LA ≥ AA > HCl at 35 and 25°C, and MA > CA > AA ≥ LA > HCl at 10°C. Greatest antimicrobial activity occurred at 35°C. Greatest survival occurred at 10°C and greatest growth occurred at 25°C. Final pH of the medium was as low as 3.8 in HCl at 28 d. All strains grew well at pH values lower than the minimum previously reported (5.5–5.6).

scholarly journals Pollution Characteristics of Atmospheric Carbonyls in Urban Linfen in Winter

Atmosphere ◽  
2020 ◽  
Vol 11 (7) ◽  
pp. 685
Author(s):  
Fanxiu Li ◽  
Hengyuan Wang ◽  
Xuezhong Wang ◽  
Zhigang Xue ◽  
Liqin Duan ◽  
...  
Keyword(s):  
Urban Area ◽  
Atmospheric Chemistry ◽  
Mass Concentration ◽  
High Performance ◽  
Exhaust Emissions ◽  
Photochemical Reactions ◽  
Vehicle Exhaust ◽  
Pollution Characteristics ◽  
The North ◽  
Mass Concentrations

Atmospheric carbonyls (aldehyde and ketone compounds) can be precursors for ozone and PM2.5, and they play an essential role in atmospheric chemistry. Linfen is a basin between mountains on the east and west, and there are many coking plants on the north and south sides of its urban area. The special topography and unfortunate industrial layout have frequently contributed to serious air pollution in Linfen. In order to investigate the pollution characteristics of atmospheric carbonyls in winter in urban Linfen, the carbonyl compounds were collected from the Municipal Committee site (MC) and the Yaowangtai site (YWT) from 16 to 25 January 2019, and their concentrations were analyzed by a high performance liquid chromatography-ultraviolet detector (HPLC-UV). The results show that formaldehyde, acetaldehyde, and acetone were the most abundant compounds, accounting for more than 70% of the total mass concentration of carbonyls in urban Linfen. Levels of these three carbonyls increased during the morning and evening traffic rush hours. The mass concentration of formaldehyde at both sites reached peak values at around noon (10:00–14:00). In addition, the mass concentrations of formaldehyde, acetaldehyde, and acetone were positively correlated with CO mass concentrations, whereas only formaldehyde and acetaldehyde were positively correlated with temperature. Therefore, atmospheric formaldehyde in urban Linfen’s winter mainly came from vehicle exhaust emissions and the secondary generation of photochemical reactions. Most of the acetaldehyde came from vehicle exhaust emissions, and photochemical reactions also partially contributed to it. For acetone, vehicle exhaust emissions were the main source. In addition, coking industry emissions from Northern Linfen′s Hongtong County may also have contributed to the atmospheric carbonyls in the urban area of Linfen. For the first time, this study found that formaldehyde showed different behavior to acetaldehyde and acetone; that is, the nighttime decrease in formaldehyde mass concentration was greater than that of acetaldehyde and acetone.

scholarly journals Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1425
Author(s):  
Jonas Yde Junge ◽  
Anne Sjoerup Bertelsen ◽  
Line Ahm Mielby ◽  
Yan Zeng ◽  
Yuan-Xia Sun ◽  
...  
Keyword(s):  
Citric Acid ◽  
Tartaric Acid ◽  
Hierarchical Cluster ◽  
Taste Perception ◽  
Aqueous Samples ◽  
Chinese Consumers ◽  
Consumer Study ◽  
Agglomerative Hierarchical Cluster Analysis ◽  
Significant Difference ◽  
Sweetness Intensity

Tastes interact in almost every consumed food or beverage, yet many aspects of interactions, such as sweet-sour interactions, are not well understood. This study investigated the interaction between sweetness from sucrose and sourness from citric and tartaric acid, respectively. A cross-cultural consumer study was conducted in China (n = 120) and Denmark (n = 139), respectively. Participants evaluated six aqueous samples with no addition (control), sucrose, citric acid, tartaric acid, or a mixture of sucrose and citric acid or sucrose and tartaric acid. No significant difference was found between citric acid and tartaric acid in the suppression of sweetness intensity ratings of sucrose. Further, sucrose suppressed sourness intensity ratings of citric acid and tartaric acid similarly. Culture did not impact the suppression of sweetness intensity ratings of citric or tartaric acid, whereas it did influence sourness intensity ratings. While the Danish consumers showed similar suppression of sourness by both acids, the Chinese consumers were more susceptible towards the sourness suppression caused by sucrose in the tartaric acid-sucrose mixture compared to the citric acid-sucrose mixture. Agglomerative hierarchical cluster analysis revealed clusters of consumers with significant differences in sweetness intensity ratings and sourness intensity ratings. These results indicate that individual differences in taste perception might affect perception of sweet-sour taste interactions, at least in aqueous solutions.

Sign in / Sign up

Export Citation Format

Share Document