scholarly journals Роль технологических факторов в формировании аромата красных столовых вин

2019 ◽  
Author(s):  
P.A. Probeigolova ◽  
E.V. Ostroukhova
Keyword(s):  
Enzyme Preparation ◽  
Condensed Tannin ◽  
Wine Aroma ◽  
Processing Methods ◽  
Terpene Alcohols ◽  
Combined Use ◽  
Building Components ◽  
Technological Processing ◽  
Original Amount ◽  
Pectolytic Enzyme

В настоящей публикации представлены результаты аналитических и органолептических исследований ароматобразующего комплекса и профиля аромата красных столовых сухих вин, полученных из винограда разных сортов, произрастающего в Крыму, 2013-2017 годов урожая, в условиях микровиноделия при варьировании технологических приемов переработки и параметров сульфитации мезги. На основании статистической обработки (критерий Mann-Whitney) и обобщения экспериментальных данных установлены значимые (р 0,05) различия количественного содержания аро-матобразующих компонентов в винах, полученных по различным схемам, и определены технологические приемы, позволяющие получать вина с ароматом заданного направления. Показано, что брожение сульфитированной до 60-80 мг общего диоксида серы на 1 кг мезги до 1/3 остаточных сахаров от их исходного количества приводит к наименьшему накоплению терпеновых спиртов в винах: вина (при 80 мг общего SO2 на 1 кг мезги) характеризуются выраженным ягодно-фруктовым ароматом. Внесение в мезгу до брожения препарата конденсированного танина или увеличение дозы сульфитации мезги до 100 5 мг общего SO2 на 1 кг мезги, а также брожение сусла после настаивания мезги способствуют усилению цветочных оттенков в аромате вин, в том числе за счет увеличения концентрации терпеновых спиртов в винах в 1,6-1,9 раза. Внесение в мезгу до брожения ферментного препарата пектолитического действия и снижение дозы сульфитации мезги до 605 мг/кг приводит к усилению пряных оттенков. Совместное использование препаратов пектолитического действия и конденсированного танина приводит к формированию сложного аромата с яркими пряными и цветочными оттенками.The paper summarizes analytical and organoleptic data on the aroma-building complex and aroma profile of red table dry wines produced from different cultivars of Crimean grapevines of the 2013-2017 vintages under conditions of micro-vinification using various technological processing methods and must sulfitation param-eters. Based on statistically processed (Mann-Whitney test) and consolidated experimental data, the study established significant variations (p 0.05) in the quantitative content of the aroma-building components of wines produced by different processing schemes. Processing methods were determined that make it possible to obtain wines with pre-determined aroma. The study demonstrates that fermentation of must sulfited to 60-80 mg of total SO2 per 1 kg of must to 1/3 of residual sugars from the original amount decreases terpene alcohols accumulation in wines: wines (sulfited to 80 mg/kg) demonstrate pronounced berry-fruit aroma. Introduction of condensed tannin preparation into the must before fermentation or increasing must sulfitation dose to 1005 mg of total SO2 per 1 kg of after must maceration enhances flowery overtones in the wine aroma, which includes a 1.6-1.9 increase in the concentration of terpene alcohols in wines. Introduction of pectolytic enzyme preparation into the must before fermentation and decreasing must sulfitation to 605 mg/kg strengthens spicy overtones. The combined use of pectolytic enzyme preparation and condensed tannin produces complex aroma with pronounced spicy and flowery notes.

scholarly journals Improvement of Technological Indicators of Semi-Finished Products of Sugar Production from Bacterially Infected Sugar Beet

2021 ◽  
pp. 458-469
Author(s):  
Lubov Belyaeva ◽  
Michail Pruzhin ◽  
Alla Ostapenko ◽  
Valentina Gurova
Keyword(s):  
Sugar Beet ◽  
Antimicrobial Agent ◽  
Enzyme Preparation ◽  
Special Role ◽  
Sugar Production ◽  
Sugar Beets ◽  
Effective Removal ◽  
Combined Use ◽  
Depth Study

Introduction. Technological aids play a special role in sugar production technology, but their complex effectiveness requires a comprehensive and in-depth study. The research objective was to establish the patterns of change in the technological indicators of semi-finished products obtained from bacterially infected sugar beets with the combined use of an enzyme preparation, antimicrobial agent, and defoamer. Study objects and methods. The study involved such semi-finished products as juice (diffusion, pre-defecated, first and second saturation) and syrup, the quality of which was determined according to standard methods. The laboratory experiment was carried out on the basis of the second-order D-optimal Box-Behnken plan for three factors at three levels. Results and discussion. The research revealed positive dynamics of the following technological indicators: sucrose content, deposition rate, turbidity, chromaticity, and general purification effect. The sugar beet had the second degree of infection with mucous bacteriosis. Purified juice underwent lime-carbon dioxide purification and thickening under the combination of enzyme preparation Dextrasept 2, antimicrobial agent Betasept, and antifoam agent Voltes FSS 93. The greatest increase in sucrose at the level of 1.1% by DM weight was confirmed by a higher overall effect of purification of diffusion juice (2.2 %). The values of turbidity of the purified juice and syrup were below the threshold values. The low values resulted from the increase in the sedimentation rate of the pre-defective juice and the juice of the first saturation by an average of 4.1 and 3.2 times, respectively, due to the effective removal of high molecular weight compounds. The share of the enzyme preparation was 40–71%, antimicrobial agent – 19–49%, defoamer – 1.6–6.5%. The values of the multicriteria optimization parameter corresponded with technological indicators. The optimal combination (per 1000 tons of beets) included 6–8 kg of Dextrasept 2, 1.5–2.0 kg of Betasept, and 15–20 kg of Voltes FSS 93. As a result, the yield of white sugar increased by 0.25%. Conclusion. The regression dependencies can be recommended for predicting the main technological indicators of semi-finished products. The resulting data makes it possible to determine the effectiveness of the combined use of an enzyme preparation, antimicrobial agent, and defoamer in sugar production. Further research will identify the patterns of multifactorial interaction of these preparations.

A Comparison of Matched-Field and Pseudo-Inverse Methods for Source Identification on a Frame Structure

1999 ◽  
Author(s):  
Matthew A. Craun ◽  
David Feit
Keyword(s):  
Transfer Functions ◽  
Broad Band ◽  
Complete Characterization ◽  
Inverse Methods ◽  
Frame Structure ◽  
Vibration Source ◽  
Processing Methods ◽  
Finite Frame ◽  
Combined Use ◽  
Pseudo Inverse

Abstract The combined use of pseudo-inverse and matched-field processing methods is investigated for localizing and characterizing a broad-band random vibration source on a lightly-damped finite frame structure. The low-frequency range where global modes of the frame are dominant in the response is considered. Experimental results for two different sensor array geometries are compared. Also, the use of numerically-derived transfer functions is demonstrated for each of the processing methods. The results indicate that a combined use of matched-field and pseudo-inverse methods allows for a more complete characterization of the frame excitation than either method used exclusively.

The combined use of a biosurfactant and an enzyme preparation to treat an effluent with a high fat content

2012 ◽  
Vol 95 ◽  
pp. 241-246 ◽  
Author(s):  
Fernanda R.C. Damasceno ◽  
Magali C. Cammarota ◽  
Denise M.G. Freire
Keyword(s):  
Enzyme Preparation ◽  
Fat Content ◽  
High Fat ◽  
Combined Use

Characteristics of the immobilized pectin lyase activity from a commercial pectolytic enzyme preparation

1990 ◽  
Vol 10 (6) ◽  
pp. 531-539 ◽  
Author(s):  
P. Lozano ◽  
A. Manjón ◽  
J. L. Iborra ◽  
D. M. Gálvez
Keyword(s):  
Enzyme Preparation ◽  
Pectin Lyase ◽  
Lyase Activity ◽  
Pectolytic Enzyme

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
Keyword(s):  
Traditional Method ◽  
Mass Concentration ◽  
Enzyme Preparation ◽  
Oxidative Enzymes ◽  
Short Term ◽  
Enzyme Preparations ◽  
Terpene Alcohols ◽  
Essential Parameter ◽  
Phenolic Substances ◽  
Standard Table

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.

Research Concerning the Cold-Hardening of the Teeth of a Toothed Gear at Cold Teething by Intermittent Blow

2013 ◽  
Vol 837 ◽  
pp. 71-76
Author(s):  
Ion Dobrescu ◽  
Ilarion Banu
Keyword(s):  
Processing Parameters ◽  
Processing Method ◽  
The Other ◽  
Cold Hardening ◽  
Processing Methods ◽  
Cold Flow ◽  
Gear Cutting ◽  
Other Hand ◽  
Technological Processing ◽  
The One

Among the processing methods by cold flow, toothing by intermittent blow is one of the most widespread. The gear-cutting by cold generation by intermittent blow is a processing method which extended continuously especially in the last 30 years. This enabled on the one hand, a better knowledge of the properties of toothed surfaces, and on the other hand the emphasis of the relationships between the superficial characteristics and the exploitation (use) properties of these products (frictional, fatigue etc.), as well as of the optimization of the technological processing parameters of these surfaces. The present paper presents a determination study on the depth of the hammer-hardened coat in the cold teething process by intermittent blow for a tooth of the generated teeth.

PSXVI-10 The effectiveness of using the enzyme-mineral complex in the nutrition of broiler chickens

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 414-414
Author(s):  
Kseniya Nechitailo ◽  
Elena Sizova
Keyword(s):  
Ultrafine Particles ◽  
Broiler Chickens ◽  
Enzyme Preparation ◽  
Live Weight ◽  
Biologically Active ◽  
Feed Additive ◽  
Cholesterol Levels ◽  
Group I ◽  
Combined Use ◽  
Stimulation Of Erythropoiesis

Abstract The aim of the study was to study the effect of a complex of a multienzyme feed additive (Axtra® XAR 102 TPT (Danisco Animal Nutrition) 0.05% of finished feed; I gr) and in combination with ultrafine particles (UFP) of Cu (1.25 mg / kg; II gr) on productivity and morphobiochemical parameters of blood of broiler chickens (BC). BC were divided into 3 groups (n = 15). The results showed that the combined use of the enzyme preparation (EP) and Cu UFPs has a greater effect on the increase in live weight [19.6% (P < 0.05)]. The introduction of only an EP into the diet has a lesser effect on the increase in live weight, which was 18.8% ahead of the control. In the experimental groups, there was an increase in the coefficient of digestibility of nutrients (P < 0.05). The addition of Cu UFPs increased the digestibility of crude fat [3.3% (P < 0.05)]. Analysis of metabolites in blood serum demonstrates the absence of the toxic effect of the introduced additives. There was a decrease in aspartate aminotransferase: in group I by 8.3%, in group II by 4.6% (P < 0.05). The composition of the lipid profile changed, stimulation of erythropoiesis and an increase in the amount of hemoglobin were registered both with joint and separate feeding of the EP and Cu UFPs. Thus, the introduction of just an EP reduced cholesterol levels by 10%, and in combination with Cu UFPs by 2.15%, triglycerides by 33.1% (P < 0.05). Thus, it was found that the combination of a multi-enzyme preparation and Cu UFPs has the potential to be used as a biologically active feed additive and causes an increase in the digestibility, and therefore, the productivity of BC. The research was carried out with financial support from RSF (20-16-00078).

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