scholarly journals Improvments in the technology of locally produced sparkling wines

2021 ◽  
pp. 270-277
Author(s):  
А.С. Макаров
Keyword(s):  
Quality Control ◽  
Mass Concentration ◽  
Cabernet Sauvignon ◽  
Wine Yeasts ◽  
High Quality ◽  
Organoleptic Evaluation ◽  
Phenolic Substances ◽  
Simultaneous Decrease ◽  
Foaming Capacity

Систематизированы современные литературные данные о направлениях повышения качества отечественных игристых вин. Для увеличения выхода сусла рекомендовано использование пневматических мембранных прессов. Установлено, что использование мембранного пресса «Diemme Velvet 150» позволяет увеличить выход качественных фракций сусла до 68,2 дал/т. При повышении выхода сусла из 1 т винограда в получаемых виноматериалах происходит увеличение концентраций галловой, сиреневой, кафтаровой, каутаровой кислот, (+) - эпикатехина, кверцитина, кверцитин-3-0-гликозида, процианидинов, полимерных флаваноидов при одновременном снижении концентрации (+) - Д-катехина. Разработан многокритериальный показатель контроля качества виноматериалов, полученных из сусла при различном его выходе из 1 т винограда. Установлено, что лучшими по пенистым свойствам, ароматобразующему комплексу и органолептической оценке являются сортовые виноматериалы Каберне-Совиньон и Рубиновый Магарача, приготовленные с использованием штамма дрожжей 47-К. Приведены оптимальные технологические схемы обработок виноматериалов для белых игристых вин. Сделан вывод о том, что сахаросодержащие компоненты виноградного происхождения целесообразно применять вместо тиражного ликера для повышения качества игристых вин. Установлена корреляция между массовой концентрацией полимерных форм фенольных веществ и значением показателя максимального объема пены (V): для розовых игристых вин - 0,777, для красных игристых вин - 0,834. С целью повышения качества игристых вин рекомендуется применение автолизатов винных дрожжей, полученных на установке ВА-0,6 для кавитационной обработки дрожжевой массы. Приведен перечень разработанных и утвержденных СТО (стандартов организации) для определения специфических показателей при производстве игристых вин. Present-day literature data on the directions of improving the quality of locally produced sparkling wines are systematized. To increase the must yield, using of pneumatic membrane pressing machines is recommended. It has been established that using of membrane pressing machine Diemme Velvet 150 allows increasing the yield of high-quality must fractions to 68.2 daL/t. With an increase in the yield of must per 1 ton of grapes, an increase in the concentrations of gallic, lilac, caftaric, cautaric acids, (+) - epicatechin, quercitin, quercitin-3-0-glycoside, procyanidins, polymer flavonoids with simultaneous decrease in the concentration of (+) - D-catechin in the resulting base wine is observed. A quality control multi-criteria indicator of base wines obtained from must at its different output per 1 ton of grapes was developed. It was established that varietal base wines of ‘Cabernet-Sauvignon’ and ‘Rubynovyi Magaracha’, prepared using the 47-K yeast strain, are the best in terms of foaming capacity, aroma-producing complex and organoleptic evaluation. The optimal technological schemes of base wine processing are presented for white sparkling wines. It is advisable to use sugar-containing components of grape origin instead of tirage liqueur to improve the quality of sparkling wines. A correlation between the mass concentration of polymeric forms of phenolic substances and the value of maximum foam volume indicator (V) was established: for rose sparkling wines - 0.777, for red sparkling wines - 0.834. In order to improve the quality of sparkling wines, it is recommended to use autolysed wine yeasts obtained at the VA-0.6 unit for yeast mass cavitation treatment. A list of developed and approved STOs (standards of organizations) for determining specific indicators in the production of sparkling wines is given.

scholarly journals The effect of grape ripeness degree on the quality of base wines for sparklings

2021 ◽  
pp. 182-189
Author(s):  
А.С. Макаров ◽  
И.П. Лутков ◽  
Н.А. Шмигельская ◽  
В.А. Максимовская ◽  
Г.В. Сивочуб ◽  
...  
Keyword(s):  
Mass Concentration ◽  
South Coast ◽  
Cabernet Sauvignon ◽  
The South ◽  
Technological Parameters ◽  
Ph Indicator ◽  
Organoleptic Evaluation ◽  
Grape Varieties

В статье представлены результаты исследований физико-химических и органолептических показателей сусла и виноматериалов для игристых вин, выработанных из винограда сорта Сары пандас и Каберне-Совиньон, собранного при различной массовой концентрации сахаров на Южном берегу Крыма (с. Морское и п.г.т. Гурзуф). Установлено, что с увеличением зрелости винограда изменяются его технологические параметры: повышается технологический запас фенольных (до 44 %) и красящих веществ (до 42 %), показатель рН (на 15-26 %), показатель технологической зрелости (на 50-109 %), глюкоацидометрический показатель (на 21-100 %), что отразилось на физико-химических и органолептических показателях полученных виноматериалов. Органолептическая оценка образцов показала, что для белых виноматериалов целесообразней использовать виноград с меньшей зрелостью с целью сохранения более свежего вкуса; для розового виноматериала - более зрелый для баланса тонкого вкуса при сохранении умеренной свежести, а для красных виноматериалов - со средней зрелостью, что позволяет получить гармоничные вина с сохранением сортовых особенностей. Полученные данные возможно использовать при планировании производства конкретной марки вина с заданными показателями и возможностью их прогнозирования в готовой продукции, а также регулирования на стадии сбора урожая винограда. The article presents the results of studies of physicochemical and organoleptic indicators of the must and base wines for preparation of sparkling wines from grape varieties ‘Sary Pandas’ and ‘Cabernet-Sauvignon’, collected under the condition of different mass concentration of sugars in the South Coast of Crimea (urban localities Morskoye and Gurzuf). It was found that with an increase in grape ripeness, technological parameters of grapes also change: the technological stock of phenolic (up to 44%) and coloring (up to 42%) substances, the pH indicator (by 15-26%), the indicator of technological ripeness (by 50-109%), the glucoacidometric indicator (by 21-100%), as reflected in the physicochemical and organoleptic indicators of the obtained base wines. The organoleptic evaluation of samples showed that for white base wines it is more expedient to use grapes with lower ripeness in order to preserve more fresh flavor; for rosé base wines - more ripe to balance delicate flavor while keeping mild freshness, and for red base wines - with medium ripeness to get balanced wines with preservation of varietal characteristics. The obtained data can be used for planning the production of a specific wine brand with given parameters, predicted in the finished products, as well as for regulating at the stage of grape harvesting.

scholarly journals Quality characteristics of spatial furniture

2009 ◽  
pp. 135-145 ◽  
Author(s):  
Dusan Skakic ◽  
Igor Dzincic
Keyword(s):  
Quality Control ◽  
Quality Characteristics ◽  
High Quality ◽  
Production Economy ◽  
Production Practice ◽  
Basic Quality ◽  
Quality Of Products ◽  
Quality Production

The quality of products represents one of the key aims of any modern organized production. In the production practice, it is essential to establish the optimal relationship between quality, production economy and delivery deadlines. Furniture quality is evaluated by three levels and they are: basic quality, high quality and especially high quality. The results presented in this paper are based on the sample measurements of chairs and tables during 2007 and 2008 at the Institute for Furniture Quality Control.

scholarly journals Особенности красных игристых вин, выработанных из сорта винограда Каберне-Совиньон

2019 ◽  
pp. 256-260
Author(s):  
Alexander Makarov ◽  
Natalia Shmigelskaia ◽  
Igor Lutkov ◽  
Aleksandr Vasylyk ◽  
Viktoria Maksimovskaia ◽  
...  
Keyword(s):  
Redox Potential ◽  
Mass Concentration ◽  
Cabernet Sauvignon ◽  
Color Tone ◽  
Amine Nitrogen ◽  
Origin Group ◽  
Phenolic Substances ◽  
Nitrogen Percentage ◽  
Group 1

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.

Quality Control and Testing of CIPP Liners

2014 ◽  
Vol 1044-1045 ◽  
pp. 1549-1552 ◽  
Author(s):  
Otakar Cigler ◽  
Karel Kubečka ◽  
Petr Waldstein
Keyword(s):  
Quality Control ◽  
Western Europe ◽  
High Efficiency ◽  
New Technologies ◽  
Environmentally Friendly ◽  
Point Of View ◽  
High Quality ◽  
Very High

The construction and rehabilitation of buildings and structures are intervention in the environment of people. Therefore, we are always looking for new technologies that are not only environmentally friendly but also acceptable from the point of view. Speed, flexibility, minimum limit for residents and transport, and also a high efficiency is the reason why more and more in recent years carried out the rehabilitation of sewerage using remediation sleeves. One of the systems of trenchless rehabilitation of sewerage systems used in Western Europe is a system company RELINEEUROPE Alphaliner Liner GmBH & co., the company's Technicians have developed one of the most important practices in the area of trenchless rehabilitation of sewerage systems. A large proportion of the development also has operators and owners of the pipeline. Technology offers very high quality of carried out restorations. This article describes the procedures for ensuring the quality of the used in Germany, which is a world leader in the development, production and use of this technology.

scholarly journals ANTHOCYANINS PROFILES OF SOME AUTOCHTONOUS GRAPEVINE CULTIVARS FOR RED WINES, CULTIVATED AT DRĂGĂȘANI, ROMÂNIA

2020 ◽  
Vol 1 (1) ◽  
pp. 95-102
Author(s):  
Felicia Tutulescu ◽  
Aurel Popa
Keyword(s):  
Raw Materials ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
High Quality ◽  
White Wines ◽  
Red Pigments ◽  
Grapevine Cultivar ◽  
Visual Attraction ◽  
Anthocyanin Pigments

The Dragasani vineyard is one of the most ancient existing in Romania being famous for obtaining red and white wines of the highest quality. The present study has performed during five years (2005-2009), focusing on the anthocyanin profiles of the autochthonous Novac grapevine cultivar, in comparison with Cabernet Sauvignon cultivar which, also provides wines of high quality. The obtained results put into evidence, a special potential and chromatic structure in case of the grapes and wines characteristics for these autochthonous cultivars, which are very closed to those shown by the Cabernet Sauvignon. For all the cultivars studied, the amounts of cationical flavidium within the anthocyanin matter do keep continuously was growing, while acidity decreased and glucides was accumulated. However, at some moment, these synthesis indices of the cromatical structure’s quality begin to decline. Depending of the viticultural year it is the genetical nature of the respective anthocyanin pigments to differentiate through the involvements of each of the 3 categories of pigments (yellow, red or blue). During the wine’s evolution (maturation and aging), due to the modification of its cromatical structure, the ratio between the yellow and red pigments does confer to the wine a colour nuance which continues to increase, significantly improving the wine’s visual attraction. For the autochthonous grapevine cultivars for red wines, their antocyanins potential their respective qualities do enable us to state that on the basis of the quality of the raw materials, wine types of high qualities could be created, being so endowed that they could bear as well an origin denomination.

scholarly journals THE QUALITY ANALYSIS OF CHOCOLATE CONFECTIONERY PRODUCTS IN RESTAURANT BUSINESS

2018 ◽  
Vol 64 ◽  
Author(s):  
N.V. Bespalova ◽  
M.M. Gomola ◽  
T.I. Yakovleva
Keyword(s):  
Quality Control ◽  
Raw Materials ◽  
Quality Analysis ◽  
High Quality ◽  
Confectionery Products ◽  
Practical Recommendations ◽  
Selection Of

The article is devoted to the urgent theoretical and practical problems of the quality control of the chocolate confectionery products in cafes and restaurants. The authors analyze the modern approaches to the quality control of the chocolate confectionery products. The practical recommendations can be useful for the process of selection of the high quality raw materials. The criteria for the quality control of the chocolate confectionery products have been given. Some ways to improve the quality of he chocolate confectionery products have been discussed.

scholarly journals Honey wines

2020 ◽  
Author(s):  
Aleksander Litovchenko
Keyword(s):  
Quality Control ◽  
Raw Materials ◽  
State Prize ◽  
High Quality ◽  
Sanitation And Hygiene ◽  
The Times ◽  
Standard Documents ◽  
Grape Juices ◽  
The Impact

The book presents the path of production development of honey wine, from the times of Kievan Rus to the present. A deep analysis of culture, honey winemaking, one of the best in its time in world practice, shows what heights were achieved, and how more than a century ago this art was lost. There were many different unsubstantiated sentences, primitive literature, in no way restoring the glory of our great ancestors and not meeting modern requirements for making wines in general. In the last century, as in the entire post-Soviet space, and in Ukraine, the use of honey in winemaking was prohibited and there were ao standard documents on its use for this purpose. The author, with the support of the country's government, while fulfilling the task of the Cabinet of Ministers of Ukraine to improve the quality of fruit and berry wines, produced at that time, it was possible to convince the country's leadership of the need to use honey for the preparation of high-quality honey fruit and berry wines. For this purpose, technical conditions TUU 202.13.022-99 were proposed, developed, and approved "Fruit and berry dessert wines with aromatic additives", where, in addition to the use of fruit and berry, spicy, aromatic, and medicinal raw materials, the use of honey was first laid. For the first time according to TUU, a number of honey wines were developed, approved, and mastered in produccion. At international competicions, such wines have received the highest awards, gold medals, and Grand Prix cups. Subsequently, with the participation of the largest scientific centers, GOST (DSTU 6036: 2008) was prepared. Fruit and berry wines, general technical conditions, in which the production of honey wines arc separated into another group. These regulatory documents fully regulate the production, release, and quality control of honey wines in Ukraine. The author offers a broad overview of the basic terrns and designations necessary for the production of high-quality fruit and berry honey wines. Provides and explains the modem requirements for the classification of honey wines, measures on safety, sanitation, and hygiene are seriously discussed, analyzes the main conditions and factors that detennine the quality of the necessary components, and the preparation of honey wines in general. Since honey wines can only be prepared using fruit and berry wines, including grape juices, the book provides the necessary overview in the processing of fruits, berries, grapes, the reception and quality control of raw materials, and the preparation of juices. Very important and inforrnative material is presented in the chapters on the selection and procurement of honey, for the preparation of honey fruit and berry and honey grape wines. Important sections on the impact of wine on the health and culn,re of wine consumption. The most common diseases and disadvantages of honey wines are described. A very informative and impressive list of honey wines, first developed in Ukraine under the guidance of the author, professor, doctor, technical sciences, Laureate of the State Prize of Ukraine in the field of science and technology Litovchentko A.M., in the amount of 48 items, practically from all raw materials available in Ukraine. To facilitate the work on the preparation of high-quality honey wines, 12 additional applications are presented, providing the main technological process of production. The book is of important practical, theoretical, and scientific interest.

scholarly journals Effect of national chelated micronutrient fertilizers on the productivity of grape plants and quality indicators of wine

2021 ◽  
Vol 296 ◽  
pp. 07001
Author(s):  
Natalia Aleynikova ◽  
Pavel Didenko ◽  
Yana Radionovskaya ◽  
Sofia Cherviak ◽  
Marianna Ermikhina
Keyword(s):  
Mass Concentration ◽  
Average Length ◽  
Control Level ◽  
Climatic Conditions ◽  
Sugar Accumulation ◽  
Cabernet Sauvignon ◽  
Grape Variety ◽  
Green Matter ◽  
Phenolic Substances ◽  
Test Treatments

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%.

scholarly journals Manufacturing and Testing of Carbon Composite Samples Intended for Aviation

2017 ◽  
Vol 2017 (3) ◽  
pp. 107-116
Author(s):  
Rafał Szymański ◽  
Mateusz Zięba
Keyword(s):  
Quality Control ◽  
Composite Materials ◽  
Aerospace Industry ◽  
Carbon Composite ◽  
Strength Testing ◽  
Machining Parameters ◽  
Milling Machine ◽  
High Quality ◽  
Composite Samples

Abstract The paper presents the manufacturing technology and quality control of samples made of composite materials intended, inter alia, for aircraft elements. The samples are made from carbon fiber reinforced prepreg in a polymer matrix which is commonly used in the aerospace industry. The authors described the dimensional requirements for samples made of composite materials for strength testing, and the main stages of production which have a direct impact on the quality of composite samples. Also presented is the technological process of producing flat carbon composite panels for composite samples, cutting the produced panels with a CNC plotter, cutting the samples on a conventional milling machine, and surface treatment of the samples on a surface grinder. The machining parameters that were experientially found to be optimal for the milling and grinding of carbon samples are specified as well. Finally, the method of quality control of the ready composite samples is described and solutions are presented to improve the production of high-quality samples.

scholarly journals GMP/GACP - new standards for quality assurance of cannabis

2020 ◽  
Vol 66 (1) ◽  
pp. 91-101
Author(s):  
Mirela Ilikj ◽  
Irena Brchina ◽  
Liljana Ugrinova ◽  
Vasil Karcev ◽  
Aleksandra Grozdanova
Keyword(s):  
Quality Control ◽  
Quality Assurance ◽  
Quality Standards ◽  
Quality System ◽  
Quality Systems ◽  
High Quality ◽  
Iso Standard ◽  
Continuous Quality ◽  
Medicinal Use

In 2015, in Republic of North Macedonia, a new law for narcotics has been adopted, where the changes include legal cultivation of cannabis for medicinal use as well as legal production of cannabis extracts for medicinal use. In order to gain high quality of cannabis and cannabis products for medicinal use and to meet some quality standards that will guarantee consistency, traceability and continuous quality of the product, it is necessary to implement Quality Systems. Good quality system is ISO standard system but for cannabis for medicinal use, GACP, GMP and GLC standards are used more often. Production of cannabis for medicinal use consists of: process of cultivation where GACP standards are applicable, primary processing where GMP standards are the most important and quality control of final product regulated with GLP standard. In this review, explanation of these standards as well as overview of modes of their implementation has been made. Keywords: GxP, GMP, GACP, GLP

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