Improving the Technology for the Production of Fruit Distillates Based on Innovative Approaches to Fractional Distillation of Apple Wine Materials

В настоящей статье научно обоснован прием сокращения количества образующейся головной фракции при фракционной перегонке. В том числе научно обоснована перспективность повторного применения нового побочного продукта фракционной перегонки, промежуточной фракции, в технологии изготовления яблочных (фруктовых) или кальвадосных дистиллятов. Представлен сравнительный анализ состава головной фракции, полученной в процессе фракционной перегонки с выделением и применением и без выделения и применения промежуточной фракции с учетом требований технических нормативно-правовых актов. Подтверждена целесообразность проведения процесса фракционной перегонки с отбором четырех фракций вместо трех, характерных для классической технологии производства фруктовых дистиллятов. In this material is scientifically justified the method of reducing the amount of the resulting head fraction during fractional distillation. Scientifically based the prospects for the repeated application of a new product fractional distillation of an intermediate fraction in the technology of manufacturing fruit distillates. Сomparative analysis is presented of the composition of the head fraction and with / without isolation (s) and with / without the use (s) of an intermediate fraction, following the technical requirements. The expediency of the process has been proved with the selection of four instead of three fractions characteristic of the classical technology of production of fruit distillates.

The Impact of the Fermentation Strategy on the Flavour Formation of Ilzer Rose (Malus domestica Borkh.) Apple Wine

The flavour and the volatilome of apple wines made from the Austrian heritage variety Ilzer Rose was in the scope of this study. The apple wines were produced by adopting oenological practises that are not commonly used in fruit wine production. Different fermentation strategies including the addition of enzymes with β-glucosidase activity, addition of a fining agent, maceration of the mash along with mash fermentation were applied. The volatile compounds of the juices as intermediates and the resulting apple wines were analysed using headspace-SPME GC-MS. CATA technique with a well-trained panel was applied for sensory evaluation. The results show that the flavour of single-variety apple wine can be significantly altered by taking oenological measures. High correlations were found between the results of the analytical investigation and the sensory evaluation. Maceration of the mash leads to an increase in the fruity character of the products, also reflected by significantly higher fruit ester quantities in the wine. During mash fermentation, spontaneous malolactic fermentation was induced leading to a product with new, but thoroughly interesting sensory properties of the apple wine. The results of this study demonstrate that the integration of oenological measures may open a wide field to the development of a high diversity in apple wine flavour.

EFFECT OF BAKERS YEAST (SACCHAROMYCES CEREVISIAE) IN THE PRODUCTION OF WINE USING ORANGES, APPLES AND PINEAPPLES

Introduction: Wine is an alcoholic drink made from fermented grapes. The process of wine making involves fermentation of fruits in which case the wine is qualified by the fruit which it is made from such as apple wine, orange wine.Purpose of the Study: This research shows the possibility of producing wine from fruits using bakers’ yeast (Saccharomyces cerevisiae).Methodology: The fruits used were Apple (Malus domestica), Orange (Citrus sinensis), and Pineapple (Ananas cosmosus).They were washed and blended. The strained juices were poured into plastic bottles to cool for 15mins before additives and yeast were added. The “must” was then allowed to ferment for four days. After four days, racking was done to remove sediments. Then egg white was added as a clarifying agent, and left to stand fifty days, for it to age and then bottled.Findings: Apple wine was found to be more alcoholic (11.4%) while orange wine had 8.9%. Apple had the highest pH (4.0) while orange had 2.0. The solubility test showed that apple had the highest solubility with 98% while orange had 94%. Apple had the least sugar content with 9.90ml while pineapple had22.0ml. Orange had a specific gravity of 0.99g while apple had0.98g.Recommendation: It is observed that all the fruits in the market today can give the qualities needed for alcoholic wine in the absence of grape fruit. All these satisfactory qualities of this study show that an acceptable wine from pineapple, apple and orange can be locally produced.

The study of selected components of grape and fruit wines

This study aimed to compare chemical properties, in terms of the content of volatile substances, antioxidant compounds, and antioxidant activity (AOA), in samples of fruit and grape wines. For this purpose, the following types of wine were selected, namely fruit wines (apple, strawberry, and elderberry) and grape wines (Müller-Thurgau, St. Lawrence Rosé, and Blue Portugal). Basic analyses of fruit and grape wines were conducted by using the ALPHA method and volatile substances in wines were determined by the GS/MC method. The antioxidant content and AOA were estimated by spectrophotometry, using two types of DPPH method. The results of the experiment showed that the highest values of antioxidant compounds (anthocyanins and flavanols) were found in the samples of Blue Portugal wine and elderberry wine. Significant differences were determined among the wines in antioxidant content, which may have been influenced by the production technology. The results showed that the alcohol content of the wines ranged from 10.99% to 19.49% vol. The highest alcohol content was measured in the elderberry wine samples and the lowest in those of the apple wine. The strawberry wine had the highest titratable acid content, which corresponded to a pH of 3.38. The lowest content was measured in the apple wine samples. Due to the higher acid content of the strawberry wine, a higher residual sugar level of 46.9 g.L-1 was obtained. We noted that the red fruit wines contained a higher proportion of valuable bioactive substances than white grape wines. Wines with superior sensory properties did not contain higher levels of antioxidants or higher AOA. The research results can provide a helpful reference for the widespread use of grape and fruit wines in medical, nutritional, and other fields.