The Intensification of the Wine Fermentation Process Received from the Variety of Grapes «Bashkortostan»

2021 ◽  
pp. 42-45
Author(s):  
Олеся Юрьевна Калужина ◽  
Светлана Александровна Леонова ◽  
Евгений Николаевич Черненков ◽  
Альфия Адиповна Черненкова ◽  
Александр Николаевич Гусев ◽  
...  
Keyword(s):  
Radiation Intensity ◽  
Mass Concentration ◽  
Fermentation Process ◽  
Maximum Growth ◽  
Wine Fermentation ◽  
Chemical Parameters ◽  
Spontaneous Fermentation ◽  
Industrial Processing ◽  
Technological Characteristics ◽  
Physico Chemical

Разработан способ интенсификации процесса брожения вина, полученного из винограда селекции Башкортостан. Для сбраживания взяты сорта винограда Башкирский, Находка Стреляева и Карагай 2020 г. урожая, выращенные в Кушнаренковском селекционном центре по плодово-ягодным культурам и винограду. Изучена технологическая характеристика выбранных сортов, которая показала, что по органолептическим и физико-химическим показателям все сорта соответствуют требованиям ГОСТ 31782-2012 «Виноград свежий машинной и ручной уборки для промышленной переработки. Технические условия», кроме массовой концентрации сахаров, которая ниже нормируемых показателей на 2,2 и 1,9 г/100 см3 у сорта Башкирский и Карагай, соответственно. Массовая концентрация сахаров у сорта Находка Стреляева составляет 17,1 г/100 см3 при норме 17,0 г/100 см3. Выбранные сорта винограда подвергали спонтанному сбраживанию и из полученных виноматериалов выводили чистые культуры дрожжей, которые дополнительно перед сбраживанием обрабатывали на ультразвуковой установке марки VGT-800 при следующих характеристиках: частота 42 кГц, мощность УЗ излучателя - 120 Вт, интенсивность излучения - 35 Вт/см2. Дрожжи, обработанные ультразвуком в течение 1-10 мин, служили в качестве засевных на этапе сбраживания виноградного сусла. Брожение проводили при температуре 22 °С. В результате проведенных исследований установлено, что ультразвуковая обработка чистых культур дрожжей в течение 2 мин способствует максимальному приросту биомассы дрожжей, почкующихся клеток и клеток с гликогеном, улучшает органолептические и физико-химические показатели готового вина и позволяет сократить процесс получения вина на 12 ч. There is a method of the intensification of the wine fermentation process received from the variety of grapes selected in «Bashkortostan». The following varieties of grapes were selected for the fermentation: Bashkortostan, Nakhodka Strelyaeva, Karagay - the harvest of 2020. They were grown in the selection center of the fruit and berry and grape cultivation in Kushnarenkovskiy region. The technological characteristics of the selected varieties were investigated. According to the organoleptic and physico-chemical parameters all the varieties maintain indicators of the State standard 31782-2012 «Fresh grapes of machine and manual harvesting for industrial processing. Technical conditions» except for the mass concentration of sugars which is 2.2 and 1.9 g/100 cm3 lower than normalized indicators of the varieties of grapes Bashkortostan and Karagay. The mass concentration of sugars of the variety of grapes Nakhodka Strelyaeva is 17.1 g/100 cm3 while the norm is 17.0 g/100 cm3. The selected varieties of grapes were subjected to the spontaneous fermentation. The pure yeas crops were derived from the obtained wine materials which had been treated by ultrasound on the ultrasound engine of VGT-800 model according to the following characteristics: frequency 42 kHz, the power of the ultrasonic emitter is 120 W, radiation intensity - 35 W/cm2. The yeast which was treated by ultrasound during 1-10 minutes serves as seedings during the fermentation of the wine wort. The fermentation was carried out at a temperature of 22 °C. As a result of the conducted studies, it was established that the ultrasound treatment of the pure yeast crops during 2 minutes promotes the maximum growth of the biomass, the budding cells and the cells with the glycogen. It improves the organoleptic and physico-chemical parameters of the ready-made wine and allows to reduce the process of obtaining wine by 12 hours.

scholarly journals Monitoring the physico-chemical parameters of cabbage heads during fermentation: the impact of fermentation conditions and cabbage varieties

2018 ◽  
pp. 31-41
Author(s):  
Mirna Draskovic ◽  
Anita Vakula ◽  
Zdravko Sumic ◽  
Tatjana Danicic ◽  
Marija Jokanovic ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Color Change ◽  
Ph Value ◽  
Sugar Content ◽  
Starter Culture ◽  
Nacl Solution ◽  
Chemical Parameters ◽  
Fermentation Conditions ◽  
Physico Chemical ◽  
The Impact

The influence of different fermentation conditions and cabbage hybrids and variety, ?Tenacity?, ?Bravo? and ?Futoski?, on physico-chemical properties of cabbage heads was studied in this research. Experiment was set up in industrial conditions. Samples 1T, 4B and 7F were obtained by spontaneous fermentation with 3.3% NaCl solution, samples 2T, 5B and 8F were obtained with brine from previous cabbage fermentation and samples 3T, 6B and 9F were treated with 100 mL of lactic-acid starter culture onto 3.3% NaCl solution. Previous cabbage fermentation was done with 3.3% of salt solution and final percentage of salt in brine used for investigation was 2.57%. Cabbage samples were taken after 0, 3, 6, 12, 24 days and at the end of fermentation process (44th day for one group of samples and 55th day for the other) in order to determine total color and texture changes. Temperature and pH value were analyzed during the fermentation process, while water activity (aw) and total sugars content were analyzed for raw cabbage samples and on the last fermentation day. 44th day was determined as the end of fermentation for six samples, and 55th day for three samples, by measuring remaining sugar content. Considering into account all obtained results and fermentation conditions, sample 9F shown the best properties at the last fermentation day in terms of investigated physico-chemical parameters. aw value, shear force, total color change, pH value and total sugar content of this sample on the last fermentation day were 0.958, 14672 g, 8.46, 3.45 and 0.92%, respectively.

The use of a mixture of vegetable powders in the production of bakery products

2022 ◽  
pp. 16-20
Author(s):  
Алла Евгеньевна Туманова ◽  
Наталья Викторовна Присухина ◽  
Нэлля Николаевна Типсина ◽  
Александр Иннокентьевич Машанов ◽  
Николай Иванович Селиванов
Keyword(s):  
Dry Matter ◽  
Nutritional Value ◽  
Fermentation Process ◽  
Comparative Assessment ◽  
Sea Buckthorn ◽  
Bakery Products ◽  
Technical Documentation ◽  
Chemical Parameters ◽  
Physico Chemical

В последние годы все большее внимание уделяется разработке продукции, обогащенной растительными компонентами. Целью данной работы являлось исследование влияния смесей из порошков растительного происхождения на свойства теста и качество готовых изделий (булочной мелочи). В рецептуру изделий добавляли растительные смеси: № 1 - порошок облепихи, жимолости, мелкоплодных яблок и порошок из жмыха тыквы, № 2 - порошок облепихи и мелкоплодных яблок в количестве 10, 15 и 20 % от массы муки по сухому веществу. Смеси составляли из компонентов, взятых в равных количествах. Сравнительная оценка пищевой ценности смесей показала, что в смеси № 1 выше количество пищевых волокон, кальция и фосфора относительно смеси № 2. В смеси № 2 преобладает количество белков, жиров, органических кислот, калия, натрия, марганца и железа. По содержанию витаминов преимущество на стороне смеси № 2, за исключением витаминов В и В. Установили повышение кислотности теста с внесением растительных смесей, что указывает на интенсификацию процесса брожения. Исследование качества готовых изделий показало, что при соответствии физико-химических показателей требованиям технической документации, при дозировках смесей выше 10 % отмечали значительное потемнение цвета изделий, появление растительного привкуса, а в изделиях с добавлением смеси №1 неприятное послевкусие. Наиболее рациональной для производства хлебобулочных изделий повышенной пищевой ценности для здорового питания признана рецептура с использованием растительной смеси № 2 из порошков облепихи и мелкоплодных яблок в количестве 10 % к массе муки. In recent years, more and more attention has been paid to the development of products enriched with plant components. The purpose of this work was to study the effect of mixtures of powders of vegetable origin on the properties of dough and the quality of finished products (bakery trifles). Vegetable mixtures were added to the recipe of the products: No. 1 - sea buckthorn powder, honeysuckle, small-fruited apples and pumpkin cake powder; No. 2 - sea buckthorn powder and small-fruited apples, in the amount of 10, 15 and 20 % of the flour weight by dry matter. The mixtures were made up of components taken in equal quantities. A comparative assessment of the nutritional value of the mixtures showed that the amount of dietary fiber, calcium and phosphorus in mixture No. 1 is higher, relative to mixture No. 2. The mixture No. 2 is dominated by the amount of proteins, fats, organic acids, potassium, sodium, manganese and iron. In terms of vitamin content, the advantage is on the side of mixture No. 2, with the exception of vitamins B and B. An increase in the acidity of the dough was established, with the introduction of vegetable mixtures, which indicates an intensification of the fermentation process. The study of the quality of finished products showed that when the physico-chemical parameters meet the requirements of technical documentation, at dosages of mixtures above 10%, a significant darkening of the color of the products, the appearance of a vegetable taste, and in products with the addition of mixture No. 1, an unpleasant aftertaste was noted. The most rational recipe for the production of bakery products of increased nutritional value for a healthy diet is recognized, using a vegetable mixture No. 2 of sea buckthorn powders and small-fruited apples in an amount of 10 % by weight of flour.

scholarly journals The use of dry hopping technique in brewing

2021 ◽  
pp. 5-11
Author(s):  
Zh. A. Abdushukurov ◽  
A. K. Kekibaeva
Keyword(s):  
Fermentation Process ◽  
Bitter Taste ◽  
New Technology ◽  
Optimal Dose ◽  
Chemical Parameters ◽  
Alcohol Content ◽  
Physico Chemical ◽  
Sensory Profiles ◽  
Aromatic Oils ◽  
Fermentation Stage

Currently, the application of the dry hopping process is a new technology. This method of introducing hops allows you to preserve unstable aromatic oils. The dry hopping process means the addition of hop products at the fermentation stage of the fermentation chine or kegs after the fermentation process is completed. The dry hopping technology does not give the beer a bitter taste, but as a result of its use, it allows you to preserve volatile unstable aromatic oils that evaporate during cooking: monoterpenes-myrcene , diterpenes-dimircene, sexwiterpenes-β-corpofyllene, etc. Beer prepared using this technology is characterized by a rich aroma of hops, which is not present in traditional brewing technology. Based on the production tasting quality assessment, sensory profiles and physico-chemical parameters of drinks with different concentrations of Goldings hops were determined, in particular, the content of the extract, pH, the content of bitter substances, color, diacetyl content, alcohol content, the degree of fermentation, and according to the results of the profilogram analysis, the optimal dose of hops administration was 29 g/dal.

Seasonal Variation of Physico-Chemical Parameters in Kedilam River, Tamil Nadu, India

2012 ◽  
Vol 2 (10) ◽  
pp. 1-3
Author(s):  
Gyaneswar Bhuyan ◽  
◽  
Dr. R. Anandhan Dr. R. Anandhan ◽  
V. kavitha V. kavitha
Keyword(s):  
Seasonal Variation ◽  
Tamil Nadu ◽  
Chemical Parameters ◽  
Physico Chemical

Abundance of Noctiluca scintillans Macartney on the alteration of physico-chemical parameters at Minnie Bay, Port Blair, Andaman & Nicobar Islands, India

2007 ◽  
Vol 9 (3) ◽  
pp. 236-246
Author(s):  
P. D. Magesh ◽  
J. Santanakumar ◽  
P. Venkateshwaran ◽  
A. K. Abdul Nazar ◽  
R. Venkatesan ◽  
...  
Keyword(s):  
Chemical Parameters ◽  
Noctiluca Scintillans ◽  
Physico Chemical ◽  
Nicobar Islands

INFLUENCE OF PHYSICO- CHEMICAL PARAMETERS ON THE JOINT GROWTH OF MICROORGANISMS USED IN THE PRODUCTION OF BIOFUELS

2018 ◽  
Vol 8 (5) ◽  
pp. 48-50
Author(s):  
N.V. Lakina ◽  
◽  
A.I. Golovko ◽  
V.Yu. Doluda ◽  
V.G. Matveeva ◽  
...  
Keyword(s):  
Chemical Parameters ◽  
Physico Chemical

THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

2014 ◽  
Vol 83 (5) ◽  
Author(s):  
Nguyễn Thị Hồng Thu ◽  
Đặng Minh Nhật ◽  
Nguyễn Hoàng Dung
Keyword(s):  
Room Temperature ◽  
Fermentation Process ◽  
Inoculum Size ◽  
Wine Fermentation ◽  
Wine Production ◽  
Factors Affecting ◽  
Natural Fermentation ◽  
Tropical Asia ◽  
Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

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