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

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.

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BEHAVIOR OF SOME GRAPEVINE CULTIVARS FROM MURFATLAR VINEYARD IN THE SPECIAL CLIMATIC CONDITIONS OF THE WINE YEAR 2019-2020

Romanian journal of Horticulture ◽

10.51258/rjh.2020.18 ◽

2020 ◽

Vol 1 (1) ◽

pp. 133-140

Author(s):

Ionica Dina ◽

Aurora Ranca ◽

Anamaria Tănase ◽

Sergiu-Ayar Ene

Keyword(s):

Growth And Development ◽

Climate Changes ◽

Climatic Conditions ◽

Cabernet Sauvignon ◽

Red Wines ◽

White Wines ◽

Vegetative Period ◽

Average Value ◽

Weak Growth

The climate changes in Murfatlar vineyard in recent years consist inthe increase ofmonthly average temperatures, recorded in both cold and warm seasons, accompanied by an irregular distribution of rainfall during the year, which significantly influences the growth of grapevine, the quality and production of grapes.Six representative cultivars were studied, three for white wines: Chardonnay, Columna and Muscat Ottonel and three for red wines: Fetească Neagră, Mamaia and Cabernet Sauvignon. In the last two years (2019-2020) warm winters and very dry summers have led to the onset of budburst, almost simultaneously for all the studied cultivars, followed by a very weak growth and development of shoots (2020) and an acceleration development of phenophases, mainly berween veraison and ripening. Water stress during the vegetative period, a hygroscopicity below 60% between July and August and low vegetative apparatus influenced the growth ofthe berries, resulting small grapes, and a very low must yield in 2020.Concerning the quality of grape production, the studied cultivars achieved more sugar concentrations in berries up to 35.8 g/L (in 2019) and 36.0 g/L (in 2020), higher than the values obtained in normal years. In the conditions of a pronounced dry climate manifested in the two years of study, the productions were below the normal level, especialy in 2020, achieving much diminished productions for all cultivars, except the Mamaia cultivar. The Mamaia cultivar had a positive reaction, registering an increase of production, that exceeded the multiannual value by 20% in 2020 andby 10% in 2019, the concentration of sugars in the must being above the average value obtained in normal years, exceeding by 3% and 9%, respectively, the multiannual average. Statistical calculations were done using SPSS Statistics 17.0, using mainly the Duncan test for a degree of significance of 5%.

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TECHNOLOGICAL ASPECTS OF HIGH QUALITY RAW MATERIAL OBTAINING FOR PECTIN PRODUCTION

Vestnik of the Russian agricultural science ◽

10.30850/vrsn/2019/6/47-50 ◽

1970 ◽

pp. 47-50

Author(s):

I. A. Ilina ◽

I. A. Machneva ◽

E. S. Bakun

Keyword(s):

Raw Materials ◽

Thermal Characteristics ◽

Environmental Safety ◽

Raw Material ◽

High Quality ◽

Temperature Conductivity ◽

Drying Temperature ◽

Plant Raw Materials ◽

Gel Forming Ability

The article is devoted to the study of the chemical composition, physical and thermal-pfysical characteristics of damp apple pomaces and the identifying patterns of influence of drying temperature the functional composition and gel-forming ability of pectin. The research is aimed at obtaining initial data for the subsequent calculation of the main technological, hydro-mechanical, thermal, structural and economic characteristics of devices for drying the plant raw materials, ensuring the environmental safety and high quality of pectin-containing raw materials, the reducing heat and energy costs. As a result of the study of the thermal characteristics of apple pomaces, the critical points (temperature conductivity – 16.5 x 10-8 m2/s, thermal conductivity – 0.28 W/m K, heat capacity – 1627 j/(kg K)) at a humidity of 56 % are determined, which characterizing the transition from the extraction of weakly bound moisture to the extraction of moisture with strong bonds (colloidal, adsorption). It was found that the pomaces obtained from apples of late ripening have a higher content of solids (21-23 %), soluble pectin and protopectin (2.5-4.5 %). Dried pomaces obtained from apple varieties of late ripening contain up to 25 % pectin, which allow us to recommend them as a source of raw materials for the production of pectin. The optimum modes of preliminary washing of raw materials are offered, allowing to the remove the ballast substances as much as possible. It is established that when the drying temperature increases, the destructive processes are catalyzed: the strength of the pectin jelly and the uronide component and the degree of pectin esterification are reduced. The optimum drying temperature of damp apple pomaces is 80 0C, at which the quality of pectin extracted from the dried raw materials is maintained as much as possible. It is shown that the most effective for the pectin production is a fraction with a particle size of 3-5 mm, which allow us to extract up to 71 % of pectin from raw materials.

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Synthesis of Low Viscosity Polydimethylsiloxane Using Low Grade of Octamethylcyclotetrasiloxane

Materials Science Forum ◽

10.4028/www.scientific.net/msf.1028.365 ◽

2021 ◽

Vol 1028 ◽

pp. 365-370

Author(s):

Diba G Auliya ◽

Soni Setiadji ◽

Zulfi Mofa Agasa ◽

Fitrilawati ◽

Norman Syakir ◽

...

Keyword(s):

Ring Opening ◽

Raw Materials ◽

Vitreoretinal Surgery ◽

Production Costs ◽

Low Grade ◽

High Grade ◽

High Quality ◽

Low Viscosity ◽

Polymerization Method

Polydimethylsiloxane (PDMS) has been widely used as a vitreous humour substitution in vitreoretinal surgery. Due to its limited availability and increasing domestic needs, the price of PDMS in Indonesia became very expensive. Previously, we reported the synthesized of PDMS from a high grade of monomer of 98% of Octamethylcyclotetrasiloxane (D4) and found that all PDMS samples produced high quality samples similar to that of commercial one. However, by considering the ease of obtaining raw materials and also the production costs, the synthesis of PDMS using monomer which easy to be found in Indonesia and low production costs is needed to be developed. Here, we reported the synthesis of PDMS using low grade of 96% of D4 in order to produce high quality of PDMS with low viscosity that can be used for vitreous humous substitution in vitreoretinal surgery. PDMS samples with low viscosity value of 0.94-1.35 Pa.s have been successfully synthesized from low grade of D4 and MM using ring-opening polymerization method. The yields of PDMS resulted in this research were in the range between 67.27% and 76.26%. From FTIR spectroscopy, it is found that all synthesized samples have structure and functional groups similar to PDMS using high grade of monomer of 98% Octamethylcyclotetrasiloxane (D4). From refractometer and surfgauge measurements, all samples have refractive index in the range of 1,4034-1,4040 and the value surface tension was 21 m.N/m.

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Reforestation of ‘Village Forest’ to Improve Sustaiability Creative Industries in Desa Siponjot

ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat ◽

10.32734/abdimastalenta.v5i2.5425 ◽

2021 ◽

Vol 5 (2) ◽

pp. 714-722

Author(s):

Noverita Sprinse Vinolina ◽

Antonio Marro Sipayung ◽

Dardanila ◽

Sondang Pintauli

Keyword(s):

Forest Restoration ◽

Raw Materials ◽

Economic Value ◽

Economic Benefits ◽

Musical Instruments ◽

Creative Industries ◽

Raw Material ◽

High Quality ◽

The Village

This program is conducted to assist Siponjot Village while empowering the people of Siponjot Village to be able to utilize and maximize the benefit of the village forest. Village forest might support the availability of raw materials required for making musical instruments, such as high quality of wood, including how to process wood waste from making musical instruments to be used as creative souvenirs and improve the economic value. The raw material for production determined its results of the production of wood-based musical instruments. Thus, in order to produce a high quality tanginang, hasapi, and gondang, which previously began to be produced by arts crafts in the Sitangkubang area of Siponjot Village, a high quality of raw materials is needed. The community service team surveyed the location of planting seeds for village forest restoration, provided socialization related to the importance of village forest cultivation and the suitability of the Siponjot Village area for the cultivation of these plants. Village forest restoration aims to maintain the beauty and beauty of the village. Implementation of village reforestation activities starting from socializing forest tourism and the strength of village forests to the community, followed by a discussion about village forest management and its economic benefits. Handover of a thousand units of forest plant seedlings given to the villagers of Siponjot as part of the forest restoration program in the area.

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Development and production of large blast furnaces from 2015 to 2016 in China

Metallurgical Research & Technology ◽

10.1051/metal/2020001 ◽

2020 ◽

Vol 117 (1) ◽

pp. 108 ◽

Cited By ~ 1

Author(s):

Bing Dai ◽

Hong-ming Long ◽

Yong-cai Wen ◽

Yi-long Ji ◽

Yun-cai Liu

Keyword(s):

Raw Materials ◽

Blast Furnaces ◽

Security Risk ◽

Hot Metal ◽

High Quality ◽

Large Blast ◽

Existing Problems ◽

Cost Cutting ◽

The Future

This article has reviewed the production status, total reductant consumption, raw materials and operation principle indexes of large blast furnaces in China from 2015 to 2016. The developing actuality of Chinese large BFs has been quantitatively analyzed and the existing problems have been proposed clearly. Based on that, maintaining production stable, enhancing the quality of raw materials and improving the operation principles are suggested. Large BFs take advantages of high-quality hot metal, energy saving, cost-cutting, high mechanization and automation levels and are sufficient to meet the challenges of economic crisis, environmental pressure and security risk form the future. Thus, the number of large BFs in China will continue to increase in the future.

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New technological and technical solutions in dietary pear compote production

E3S Web of Conferences ◽

10.1051/e3sconf/202016101056 ◽

2020 ◽

Vol 161 ◽

pp. 01056

Author(s):

Magomed Akhmetov ◽

Amiiat Demirova ◽

Vladimir Piniaskin ◽

R.A. Rakhmanova

Keyword(s):

Water Vapor ◽

Traditional Method ◽

Raw Materials ◽

Hot Water ◽

Saturated Water Vapor ◽

High Quality ◽

Saturated Water ◽

Preliminary Preparation ◽

Physical And Chemical

Perfection of technological processes, both in preliminary preparation of raw materials and during the final mandatory step of pasteurization, plays a key role in ensuring the quality of finished products, which is important in the production of canned dietary products. The aim of the research was to develop a more efficient way of blanching raw materials with its hardware and soft pasteurization modes, which will allow the production of high quality and competitive compotes for functional nutrition. We have developed and proposed a method of pulse-steam blanching of raw materials directly in glass jars with saturated water vapor, instead of the traditional method using hot water. The essence of the method is as follows. Fruits stacked in jars are pulse heated for 100–160 seconds (depending on the volume of the container) with saturated water vapor with temperature of 105–110 °C, and then fed into jars with cycles of 10 and 10 seconds respectively. The use of pulsed supply of saturated water vapor contributes to achieving more even heating of the fruit, which are characterized by a relatively large internal thermal resistance, causing overheating of the surface layers, and also provides an increase in the temperature of the product, which allows to pour into the jars syrup at relatively high temperature (97–98 °C), while the traditional technology accounts for the temperature of only 80–85 °C. Implementation of this method ensures the temperature level of the product entering the pasteurization stage being 78–80 °C, as opposed to the traditional method, where the temperature of the product is 45–48 °C. After that, the jars will be filled with syrup with a temperature of 97–98 °C, sealed and sent for pasteurization on accelerated modes. To implement the new method of blanching, the design of the device for pulse-steam blanching of fruits in glass jars has been developed. New thermal sterilization regimes have been developed, taking into account the increased temperature of the product after sealing and improved technology for the production of pear compote. The results of physical and chemical testing confirm the high quality of the finished product.

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How acetaldehyde reacts with low molecular weight phenolics in white and red wines

European Food Research and Technology ◽

10.1007/s00217-021-03841-8 ◽

2021 ◽

Author(s):

Raffaele Cucciniello ◽

Martino Forino ◽

Luigi Picariello ◽

Francesca Coppola ◽

Luigi Moio ◽

...

Keyword(s):

Molecular Weight ◽

Phenolic Compounds ◽

Low Molecular Weight ◽

Red Wines ◽

Chemical Behavior ◽

White Wines ◽

Red Pigments ◽

Color Properties ◽

Color Evolution ◽

Wine Color

AbstractAcetaldehyde is a key compound in determining wine color evolution and sensory properties. Major wine metabolites reactive to acetaldehyde are phenolic compounds, mainly flavan-3-ols and anthocyanins. Many studies have been conducted with the purpose of investigating acetaldehyde reactivity in model solutions, but very poor are the reports of its fate in real wines. By means of LC-HRESIMS and UV/Vis HPLC, red and white wines exposed to an excess of acetaldehyde were analyzed with a specific focus on low molecular weight phenolics. The chemical behavior of acetaldehyde turned out to be different in white and red wines. In white wines, it mainly mediated the formation of vinyl-flavan-3-ol derivatives, while in red wines it led to the formation of ethylidene-bridged red pigments. These latter positively enhanced the color properties of red wines. Conversely, in white wines, the formation of compounds, such as xanthylium ions, causing the undesired browning effects were not detected.

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THE QUALITY ANALYSIS OF CHOCOLATE CONFECTIONERY PRODUCTS IN RESTAURANT BUSINESS

Young Scientist ◽

10.32839/2304-5809/2018-12-64-133 ◽

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.

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Honey wines

10.15414/2020.9788055222721 ◽

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.

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Ampelographic and oenological characterization of the ancient grapevine cv. Dobričić grown in the coastal region of Croatia

OENO One ◽

10.20870/oeno-one.2012.46.4.1530 ◽

2012 ◽

Vol 46 (4) ◽

pp. 263

Author(s):

Goran Zdunić ◽

Irena Budić-Leto ◽

Urska Vrhovsek ◽

Iva Tomić-Potrebuješ ◽

Edi Maletić

Keyword(s):

Coastal Region ◽

Red Wines ◽

High Quality ◽

Virus Incidence ◽

High Virus ◽

First Time ◽

Outstanding Quality ◽

Selection Of

Aims:A four-year study (2007 through 2010) was carried out to determine agronomic, biological, and oenological characteristics of Dobričić grapevines so as to evaluate this cultivar and protect it from extinction.Methods and results: 38 characteristics from the OIV descriptor list were used to describe young shoot, mature leaf, cluster, and berry morphology of Dobričić grapevines. The dimensions of an average leaf were constructed from measured leaf variables. A typical Dobričić genotype at nine microsatellite loci is presented. ELISA analysis revealed high virus incidence and all samples tested were GLRaV-3 positive. The profile of different classes of polyphenols in Dobričić wine was determined using HPLC and spectrophotometry. The concentrations of polyphenols in Dobričić wine, especially anthocyanins, hydroxycinnamic acids and stilbenes, were high compared to major red wines reported in the literature. Descriptive sensory analysis was carried out to determine the aroma attributes describing a Dobričić monovarietal wine.Conclusion: Knowledge of the biodiversity of the grapevine cultivars of Croatia is still scant. This study provides for the first time ampelographic and oenological information on Dobričić grapevines and demonstrates its high quality potential.Significance and impact of the study: The results of the ampelographic characterization would be helpful in the identification and selection of Dobričić for cultivation in certain vine-growing areas. The outstanding quality of Dobričić makes it very promising for wine blending (colour improvement) and plant breeding purposes.

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