scholarly journals Study of the effect of alcoholic fermentation on the formation of crystal stability of base wines

2021 ◽  
pp. 91-96
Author(s):  
Виктория Григорьевна Гержикова ◽  
Надежда Станиславовна Аникина ◽  
Антонина Валерьевна Весютова ◽  
Марианна Вадимовна Ермихина ◽  
Ольга Викторовна Рябинина ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Organic Acids ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Ph Value ◽  
Saturation Temperature ◽  
Potassium Cation ◽  
Crystal Formation ◽  
Two Phase ◽  
Crystal Stability

Изменение химического состава сусла и мезги в ходе спиртового брожения приводит к нарушению равновесия, отражающегося на значениях интегральных показателей. Цель - изучение превращений компонентов сусла и мезги в ходе спиртового брожения с точки зрения кристаллической стабильности вин. Динамику показателей исследовали в условиях сбраживания мезги и сусла из винограда сорта Каберне-Совиньон. Определяли содержания сахаров, этилового спирта, титруемых и органических кислот (лимонной, яблочной, винной), ионов калия, интегральные показатели (рН, электропроводность, буферная емкость). Склонность к кристаллообразованию определяли по температуре насыщения битартратом калия. Содержание молекулярной и диссоциированных форм яблочной и винной кислот рассчитывали в зависимости от значений рН. Установлен двухфазный характер процесса брожения сусла и мезги. На I фазе сбраживания сахаров происходит повышение содержания титруемых кислот, обусловленное диссоциацией органических кислот по I ступени как следствие обогащения среды ионами водорода. Массовая концентрация винной и яблочной кислот, катиона калия при сбраживании сусла снижается более значительно, чем при брожении мезги, что сопровождается уменьшением значения температуры насыщения среды битартратом калия. II фаза брожения характеризуется меньшими изменениями физико-химических показателей, чем I: уменьшилась скорость сбраживания и накопления этанола, снижается содержание титруемых кислот, в том числе органических, а также катиона калия. Значения некоторых компонентов изменяются независимо от фазы брожения: величина рН повышается; электропроводности, катиона калия - снижается. Температура насыщения битартратом калия бродящих сред (мезги и сусла) проявляет тенденцию к снижению, что позволяет сделать вывод о стабилизирующем характере процесса брожения. Changes in the chemical composition of the must and pomace in the process of alcoholic fermentation lead to an imbalance, reflected in the values ??of integral indicators. The aim is to study the transformations of components of the must and pomace in the process of alcoholic fermentation from the point of view of the crystal stability of wines. The dynamics of indicators was investigated in conditions of fermentation of the pomace and must made of 'Cabernet-Sauvignon' grape variety. The contents of sugars, ethyl alcohol, titratable and organic acids (citric, malic and tartaric), potassium ions, integral indicators (pH, electrical conductivity, buffer capacity) were determined. The tendency to crystal formation was determined by the temperature of saturation with potassium bitartrate. The content of molecular and dissociated forms of malic and tartaric acids was calculated depending on the pH values. The two-phase character of the must and pomace fermentation process was established. On the 1st phase of sugar fermentation an increase in the content of titratable acids results due to the dissociation of organic acids along the 1st stage on the back of the enrichment of the medium with hydrogen ions. Mass concentration of tartaric and malic acids and potassium cation during the must fermentation decreases more significantly than during the pomace fermentation, accompanied by a decrease in the temperature of saturation of the medium with potassium bitartrate. The 2nd phase of fermentation is characterized by less change in physicochemical parameters than the 1st: the rate of fermentation and accumulation of ethanol has decreased as well as the content of titratable, including organic, acids and the potassium cation. Ranges ??of some components change regardless the phase of fermentation: the pH value rises; values of electrical conductivity and potassium cation - decrease. Saturation temperature of fermenting media (pomace and must) with potassium bitartrate tends to decrease, allowing to make a conclusion about the stabilizing character of fermentation process.

scholarly journals Study of the relationships between the builders of crystal formation in table wines

2020 ◽  
pp. 272-276
Author(s):  
Виктория Григорьевна Гержикова ◽  
Надежда Станиславовна Аникина ◽  
Антонина Валерьевна Весютова ◽  
Марианна Вадимовна Ермихина ◽  
Ольга Викторовна Рябинина ◽  
...  
Keyword(s):  
Tartaric Acid ◽  
Mass Concentration ◽  
Saturation Temperature ◽  
Potassium Cation ◽  
Crystal Formation ◽  
Calcium Tartrate ◽  
Calcium Cations ◽  
Calcium Cation ◽  
Office Software ◽  
Influence Of Ph

Изучались процессы формирования тартратных солей калия и кальция в винах в зависимости от различных соотношений компонентов и рН. В работе использовано 212 образцов белых столовых сухих вин, выработанных на предприятиях Крыма. В образцах определяли значения рН, массовую концентрацию винной кислоты и ее форм, катионов калия и кальция, температуру насыщения вин битартратом калия (Тнас KHTar) и тартратом кальция (Тнас СаТ). По экспериментальным данным рассчитывали соотношения: винной кислоты к рН, битартратной формы к катиону калия (HT/К), тартратной формы к катиону кальция (T/Са), а также двух последних соотношений к рН. Полученные данные обрабатывались в программной среде Exсel MS Office. Установлен различный характер процессов, протекающих в винах под влиянием рН: повышение значения Тнас KHTar сопровождается снижением рН, повышение Тнас СаТ - возрастанием рН. Увеличение вклада содержания винной кислоты на единицу рН приводит к повышению склонности образцов к образованию тартратных солей. Между температурой насыщения вин битартратом калия и тартратом кальция установлена линейная зависимость (R = 0,963 и 0,968). Общим признаком формирования калиевых и кальциевых тартратных солей в вине является зависимость температуры насыщения от соотношений (HT/К)/рН и (T/(Са)/рН. Полученные результаты будут использованы для совершенствования методики диагностики кристаллических помутнений вин. The processes of formation of potassium and calcium tartrate salts in wines were studied in accordance with the equivalence ratio and pH. During the work we used 212 samples of white table dry wines produced in the enterprises of Crimea. The values of pH, mass concentration of tartaric acid and its forms, potassium and calcium cations, temperature of wine saturation with potassium bitartrate (Тsat KHTar) and calcium tartrate (Тsat CaT) were determined in samples. Experimental entries were used to calculate the ratios: tartaric acid to pH, bitartrate form to potassium cation (HT/К), tartrate form to calcium cation (T/Са), as well as the last two ratios to pH. The entries obtained were processed in Excel MS Office software. Different nature of processes in wines under the influence of pH was established: an increase in the value of Тsat KHTar is accompanied by a decrease in pH, an increase in Тsat CaT - by an increase in pH. An increase in the contribution of tartaric acid content per pH unit leads to an increase in the tendency of samples to form tartrate salts. A linear dependence was established between the saturation temperature of wines with potassium bitartrate and calcium tartrate (R= 0.963 and 0.968). A common feature of the formation of potassium and calcium tartrate salts in wine is the dependence of the saturation temperature on the ratios (HT/К)/рН and (T/(Са)/рН. The results obtained will be used to improve the methods of diagnosing the crystalline haze of wines.

Achieving Procedure of a Kinetic Model to Predict the Influence of the Process Global Temperature on a Technological Alcoholic Fermentation II. An Arrhenius type Kinetic Model

2008 ◽  
Vol 59 (4) ◽  
Author(s):  
Neculai Catalin Lungu ◽  
Maria Alexandroaei
Keyword(s):  
Experimental Data ◽  
Saccharomyces Cerevisiae ◽  
Kinetic Model ◽  
Economic Efficiency ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Global Temperature ◽  
Medium Temperature ◽  
Biotechnological Process

The aim of the present work is to offer a practical methodology to realise an Arrhenius type kinetic model for a biotechnological process of alcoholic fermentation based on the Saccharomyces cerevisiae yeast. Using the experimental data we can correlate the medium temperature of fermentation with the time needed for a fermentation process under imposed conditions of economic efficiency.

Embedded Two-Phase Cooling of High Flux Electronics via Micro-Enabled Surfaces and Fluid Delivery Systems (FEEDS)

2015 ◽  
Author(s):  
Raphael Mandel ◽  
Serguei Dessiatoun ◽  
Patrick McCluskey ◽  
Michael Ohadi
Keyword(s):  
Heat Transfer ◽  
Heat Flux ◽  
Pressure Drop ◽  
Saturation Temperature ◽  
Absolute Pressure ◽  
High Flux ◽  
Vapor Quality ◽  
Two Phase ◽  
Fluid Delivery ◽  
Future Work

This work presents the experimental design and testing of a two-phase, embedded manifold-microchannel cooler for cooling of high flux electronics. The ultimate goal of this work is to achieve 0.025 cm2-K/W thermal resistance at 1 kW/cm2 heat flux and evaporator exit vapor qualities at or exceeding 90% at less than 10% absolute pressure drop. While the ultimate goal is to obtain a working two-phase embedded cooler, the system was first tested in single-phase mode to validate system performance via comparison of experimentally measured heat transfer coefficient and pressure drop to the values predicted by CFD simulations. Upon validation, the system was tested in two phase mode using R245fa at 30°C saturation temperature and achieved in excess of 1 kW/cm2 heat flux at 45% vapor quality. Future work will focus on increasing the exit vapor quality as well as use of SiC for the heat transfer surface upon completion of current experiments with Si.

scholarly journals Variation in Salinity through the Soil Profile in South Coastal Region of Bangladesh

2018 ◽  
Vol 42 (1) ◽  
pp. 11-23
Author(s):  
Mohammad Asadul Haque
Keyword(s):  
Electrical Conductivity ◽  
Salt Stress ◽  
Soil Profile ◽  
Ph Value ◽  
Soil Depth ◽  
Coastal Region ◽  
Soil Samples ◽  
Salt Accumulation ◽  
Top Soil ◽  
Academy Of Sciences

The spatial variability of salt accumulation through the soil profile was studied at Latachapali union of Kalapara upazila, Patuakhali district, Bangladesh. The soil samples were collected from 30 locations covering six villages of the union: Kuakata, Malapara, Fashipara, Khajura, Mothaopara and Tajepara. Five locations were randomly selected from each village. From each location soil samples were collected from three soil depths at 0-2 cm, 2.1-4 cm and 4.1-6 cm. Electrical conductivity of top 0-2 cm soil depth was 20.49 dS/m, in 2.1-4 cm soil depth was 7.14 dS/m and in 4.1-6 cm soil depth 4.15 dS/m. The study soils were strongly acidic having pH value 4.73, 4.99 and 5.20 in 0-2, 2.1-4 and 4.1-6 cm soil depth, respectively. The highest of 8.8 Na:K ratio was found in 0-2 cm soil depth. The Na:K ratio gradually decreased with the increase of soil depth, having 6.59 in 2.1-4 cm and 5.42. in 4.1-6 cm soil depth. The results clearly reveal that the top soil is very much sensitive to salt stress. Based on the electrical conductivity and Na:K ratio the Fashipara, Kuakata and Tajepara village were found seriously affected by salinity.Journal of Bangladesh Academy of Sciences, Vol. 42, No. 1, 11-23, 2018

Experimental Study of Condensation Flow Inside Horizontal Smooth, Herringbone and Three Enhanced Surface Tubes

2017 ◽  
Author(s):  
Xiaolong Yan ◽  
Wei Li ◽  
Weiyu Tang ◽  
Hua Zhu ◽  
Zhijian Sun ◽  
...  
Keyword(s):  
Heat Transfer ◽  
Mass Flux ◽  
Saturation Temperature ◽  
Horizontal Tube ◽  
Working Fluid ◽  
Experimental Investigations ◽  
Enhancement Effect ◽  
Two Phase ◽  
Inner Diameter ◽  
Enhanced Surface

Enhanced condensation heat transfer of two-phase flow on the horizontal tube side receives more and more concerns for its fundamentality and importance. Experimental investigations on convective condensation were performed respectively in different horizontal tubes: (i) a smooth tube (11.43 mm, inner diameter); (ii) a herringbone tube (11.43 mm, fin root diameter); and (iii) three enhanced surface (EHT) tubes (11.5 mm, equivalent inner diameter): 1EHT tube, 2EHT-1 tube and 2EHT-2 tubes. The surface of EHT tubes is enhanced by arrays of dimples with the background of petal arrays. Experiments were conducted at a saturation temperature of approximately 320 K; 0.8 inlet quality; and 0.2 outlet quality; 72–181 kg·m−2·s−1 mass flux using R22, R32 and R410A as the working fluid. The refrigerant R32 presents great heat transfer performance than R410A and R22 at low mass flux due to its higher latent heat of vaporization and larger thermal conductivity. The heat enhancement ratio of the herringbone tube is 2.72–2.82, rated number one. The primary dimples on the EHT tube increase turbulence and flow separation, and the secondary petal pattern produce boundary layer disruption to many smaller scale eddies. The 2EHT tubes are inferior to the 1EHT tube. A performance factor is used to evaluate the enhancement effect except of the contribution of area increase.

scholarly journals Fermentation process optimization and chemical composition analysis on black tea wine

2021 ◽  
Vol 233 ◽  
pp. 02052
Author(s):  
Chun Zou ◽  
Yongquan Xu ◽  
Jianxin Chen ◽  
Ruyi Li ◽  
Fang Wang ◽  
...  
Keyword(s):  
Organic Acids ◽  
Fermentation Process ◽  
Black Tea ◽  
Composition Analysis ◽  
Optimal Conditions ◽  
Tea Leaves ◽  
Alcohol Content ◽  
Tea Infusion ◽  
Chemical Composition Analysis ◽  
Aroma Components

In this study, the fermentation process of black tea wine was optimized, and the changes in catechins, organic acids, and aroma components during fermentation were investigated. The optimal fermentation conditions for tea wine were determined as follows: the addition of 15% sucrose and 0.75% tea leaves, and a fermentation temperature of 25 ºC. Under the optimal conditions, the alcohol content and sensory evaluation score of tea wine were 8.9 %ABV and 88, respectively. The contents of catechins and organic acids in tea wine were 21.29 mg/L and 3.68 mg/mL, which were 1.32-fold and 10.51-fold higher than those of tea infusion, respectively. L-malic acid was the main organic acid in tea wine, which accounted for 56.3% of the total amount of organic acids. A total number of 34 and 33 kinds of aroma components were detected in tea wine and tea infusion, respectively. The main aroma components of tea wine were esters and alcohols, which accounted for 39.7% and 45.9% of the total amount of aroma components, respectively, while the main aroma components of tea infusion were esters and aldehydes, accounting for 34.6% and 33.2%, respectively.

scholarly journals Extraction of tetracycline using the ionic liquid-based aqueous two phase systems: Single-stage versus multi-stage

2018 ◽  
Vol 24 (4) ◽  
pp. 387-397 ◽  
Author(s):  
Yi Liu ◽  
Li Chen ◽  
Jun Zhou ◽  
Zongcheng Yan
Keyword(s):  
Extraction Efficiency ◽  
Ph Value ◽  
Influence Factors ◽  
Volume Ratio ◽  
Line Length ◽  
Single Stage ◽  
Two Phase ◽  
Extraction Behavior ◽  
Multi Stage ◽  
Tie Line

Ionic liquids-based aqueous two-phase extraction (ILs-ATPE) offers an alternative approach to the extraction of tetracycline (TC) through their partitioning between two phases. Single-stage and multi-stage strategies have been evaluated and compared for the purification of TC using ATPE composed of 1-butyl-3-methylimidazolium halide ([Bmim]X(X=Cl,Br)) and K2HPO4. The influence factors on single-stage extraction behavior of TC were optimized systematically, including the pH value, tie line length, and volume ratio. The optimal extraction efficiency of TC could reach above 95% when the volume ratio is higher than 1.5 and the tie line length is 30.52%. The multi-stage ATPE was also investigated by simulating a three-stage crosscurrent operation in test tubes. According to the TC isotherm curve and respective McCabe?Thiele diagrams, a predicted optimized scheme of the countercurrent multi-stage ATPE was determined. TC can be purified in the IL-rich top phase with a final extraction efficiency of 99% and a final TC concentration of 0.25 mg/mL, if a three- -stage [Bmim]Cl-K2HPO4 ATPE with volume ratio of 0.5 and tie line length of 30.52% was employed. Thus, the multi-stage extraction with small volume ratio is necessary to achieve a higher recovery yield, resulting in the reduction of the IL consumption.

scholarly journals Assessment of Anti-Tyrosinase, Anti-Elastase and Anti-Acetylcholinesterase Properties of Fermented Mango Leaves at Different Maturity Level

2021 ◽  
Vol 50 (9) ◽  
pp. 2675-2685
Author(s):  
Nur Diyana A. ◽  
Koh S.P. ◽  
Aziz N. ◽  
Hamid N.S.A. ◽  
Abdullah R. ◽  
...  
Keyword(s):  
Organic Acids ◽  
Fermentation Process ◽  
Quinic Acid ◽  
Fruit Production ◽  
Toxicological Evaluation ◽  
Mature Leaves ◽  
Ic50 Value ◽  
Mango Leaves ◽  
Kidney Liver ◽  
Light Green

Mango leaves are known to possess many health benefits but the industry only focused on mango fruit production, resulting in abundant leaves being underutilized. In this study, we managed to transform mango leaves into a new fermented drink, which has a pleasant taste through the bio-fermentation process. Different maturity levels of mango leaves were selected; premature leaves (light brown, LBML), intermediate mature leaves (light green, LGML) and mature leaves (green, ML), which were subjected to a fermentation process using bacteria and yeast. Tannin content, organic acids profile and various enzymes functionality activities (e.g. inhibition of tyrosinase, elastase and acetylcholinesterase) studies were determined on fermented mango leaves drink. The reduction of tannins content in all fermented mango leaves resulted in a less astringent taste as a consequence of the microbial action to break down tannins. Acetic, oxalic, kojic and quinic acid are some of the organic acids detected in fermented mango leaves that contributed to its slightly acidic taste. In comparison to non-fermented mango leaves, all fermented samples, particularly LBML drink showed a significant improvement (P<0.05) in tyrosinase inhibition (87.96%). Fermented mango leaves also exhibited good inhibition activity towards elastase (>80%) and acetylcholinesterase (>90%). Further histopathology examination on various rat’s organs (kidney, liver, spleen, and stomach) showed no sign of inflammation symptoms. Through limit toxicological evaluation, the safety consumption rate (IC50 value) for fermented mango leaves was 1000 mL/50 kg of human bodyweight. The improvement functionality activities of fermented mango leaves with a higher inhibition rate against tyrosinase, elastase, and acetylcholinesterase indicate its great potential as a food remedy for anti-ageing treatment.

scholarly journals THE INFLUENCE OF YEAST RACES ON THE AROMA-FORMING SUBSTANCES OF TABLE WINES

2021 ◽  
Vol 447 (3) ◽  
pp. 13-18
Author(s):  
Z.А. Anarbekova ◽  
G.I. Baigazieva
Keyword(s):  
Direct Contact ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Grape Juice ◽  
Yeast Cells ◽  
Higher Alcohols ◽  
Long Time ◽  
Speed Up ◽  
Biotechnological Processes

Wine is a product of biochemical transformations, compounds present in grape juice, by controlled alcoholic fermentation, that is, effervescence. Grape and yeast enzymes play a key role in the processing of grapes and the preparation of wine, influencing all biotechnological processes of winemaking. Adding liquid or dry active yeast to the wort allows better control of the fermentation process. Under the influence of these yeasts, sugar is converted mainly into alcohol or carbon dioxide, but the yeast itself during fermentation produces many molecules (higher alcohols, esters) that affect the aroma and taste of wine. These transformations take about two weeks and lead to a significant increase in temperature, which must be regulated, not allowing it to rise above 18-20°C: otherwise, some of the aromatic substances may evaporate and the fermentation process itself will stop. The amount of yeast that determines the correct and complete fermentation depends both on the quality of the wort itself, and on the more or less prolonged access of air, the ambient temperature. The air, or rather the oxygen of the air, has a beneficial effect on fermentation as long as there are still many nutrients (sugars) in the wort; as the latter are consumed, extremely small yeast cells are formed, which persist for a long time in the form of turbidity. The rapid course of fermentation can be greatly facilitated by the periodic stirring of yeast, which, settling to the bottom, lose direct contact with nutrients — the lower layers almost do not function. You can mix the wort mechanically or by adding healthy whole grapes to it; in this case, the wort is constantly and automatically mixed: the berries, rising up in the fermenting liquid, carry the yeast with them. In order to speed up the fermentation, the wort is sometimes ventilated, that is, air is introduced into it, by mixing. This article shows the influence of the yeast race on the fermentation dynamics of white grape must, the composition of organic acids and aroma-forming components. The races that ensure the production of highquality wine materials are identified.

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