The research results of changes that happen with aromatic substances (of terpene alcohols) in apple wine material depending on storage length of fruit are submitted. The research found that for getting qualitative table wine materials is reasonable to storage fruit Rubinove Duky sort in the storehouses without artificial cooling no longer than 10 days.
The human body needs a constant flow of biologically active substances. Berry products, including raspberries, are a source of natural and affordable BAS. Raspberry berries contain a complex of BAS, in particular fructose, glucose, organic acids, vitamins A, B1, B2, C, P, E, essential oils, pectins, fiber, complex of polyphenols, copper salt, iron, potassium, folic acid, etc. Berries are salicylic acid and can for a long time maintain the beneficial properties of various processed products. Berries contain a lot of food fibers, it is beneficial for digestion. Berries contain betasitosterol and anthocyanins have anti-sclerotic properties, and coumarins normalize blood coagulation. Berries contain a lot of food fibers, it is beneficial for digestion. Raspberry berries contain coarse dietary fiber, β-sitosterol, anthocyanins and coumarins, these substances have a positive effect on digestion, have anti-sclerotic properties and normalize blood clotting. The purpose of the research aimed at carrying out a comparative characterization of the basic biochemical substances content and the quality of various berries and raspberry hybrids grown at the research field "Fruit and Vegetable Garden" of NULES of Ukraine. During the research the complex of international and state regulatory documents were used, in particular: the berries were selected in the state of technical maturity, in accordance with the state standard 7179: 2010; the sample size corresponded to ISO 874-2002; the determination of the components of the biochemical composition was carried out: the content of dry soluble substances were determined according to ISO 2173-2013, invert sugars – state standard 4954: 2008, titrated acids – state standard 4957: 2008, ascorbic acid – ISO 6557-2: 2014; organoleptic evaluation – according to the generally accepted methodology. Based on the obtained results, it was found that among the studied samples of berry varieties Babine Lito, Sontse Kieva, hybrids – Hybrid №4a, Hybrid №2 were characterized by the highest organoleptic and biochemical parameters, therefore it is expedient to use them both for consumption in a fresh form and for processing. The obtained results should be taken into account during the planning of raspberry planting and in further selective work during the creation of competitive varieties and hybrids of raspberries with a high content of biologically active substances in berries.
The use of local non-conventional raw materials will allow significantly enriching unfortified fruit wines with ascorbic acid and phenolic substances and make it possible to obtain products with increased biological value. The paper considers black elderberries grown in the forest steppe zone of Ukraine. It has been determined that they contain 12–13% of soluble solids, 6.9–8.1 of sugars, 0.93–1.2% of titratable acids, 33.4–53.1 mg/100 g of ascorbic acid, and 2331–3888 mg/100 g of phenolic substances. The pressing process and its dependence on the method of treating berries have been studied. It has been proved that juice extraction from black elderberries is the highest when they are pretreated with heat at 98±2°C for 3–5 minutes, with 15% of water added. Depending on the treatment method, juices retain ascorbic acid (15.8–33.4 mg/100 g) and phenolic substances (2538–3888 mg/100 g), which indicates their high biological value. Juices like these can be used to improve the biological composition of blended juices and wines. To ferment high-sugar black elderberry must, active dry yeast was used, namely the yeast races EC-1118 of the genus Saccharomyces bayanus (France) and ENSIS LE-1 or ENSIS LE-5 of the genus Saccharomyces cerevisiae (Spain). The musts were fermented for 36–62 days. The period of vigorous fermentation coincides with the period of initial fermentation and ends in 9–10 days, with accumulation of 12–14% of ethanol by volume. Unfortified wine materials obtained from black elderberries contain 22–38.3 mg/100 g of ascorbic acid (its content in wine materials is by 7.8–49.55% lower than in fresh berries) and 1750–3510 mg/100 g of phenolic substances (which is lower by 9.7–39.6%, as compared with fresh elderberries). The active acidity of black elderberry wine materials is 3.90–4.09 pH units, depending on the yeast race. A similar difference has been found for the redox potential (160–176 mV), which indicates that the wine materials from black elderberries are low-oxidised. The intensity of colour of the wine materials obtained from black elderberries (D420 + D520) varied from 3.08 to 3.20, and the colour shade from 0.88 to 0.92, which is typical of young red wines. These wine materials can be used to increase the quality and biological value of blended wines.
The content of ascorbic acid and phenolic substances in natural juices and unfortified wine materials from garden strawberries of Polka and Pegas varieties was investigated. The content of ascorbic acid was 271-417 mg/dm3 and of phenolic substances – 1280-1500 mg/dm3. The content of these ingredients depends on the variety characteristics (dominant influence) and the weather conditions of the growing season. 230 g of white sugar was added to one dm3 of strawberry juice for the production of unfortified wine materials intended for sweet wines. The wort was pasteurized at 85°C for 5 minutes, cooled and fermented using active dry yeast: the race EC 1118 (France), ENSIS LE-C1, ENSIS LE-1, ENSIS LE-5, ENSIS LE-6 (Spain) in accordance with the manufacturer's recommendations. It has been found that the content of ascorbic acid and phenolic substances decreases during wort preparation and fermentation. The average loss of ascorbic acid during wort preparation is 17.4% and of phenolic substances – from 1.1 to 4.9%. The reduction in the content of these components due to the dilution of sugar during wort preparation is 14-15%. The duration of fermentation of strawberry worts with an initial mass concentration of invert sugars 274 g/ dm3 is 70-77 days. The output of cleared wine material after fermentation depends on the variety characteristics, the year conditions and the yeast race used, and ranges from 86.9 to 92.7%. Loss of ascorbic acid during wort fermentation averages 49.3%, phenolic substances 21.6%. Ascorbic acid content of 86-158 mg/dm3 and phenolic substances of 720–1080 mg/dm3 were found in unfortified strawberry wines. In particular, according to the average data of two years, the content of phenolic substances in the wine materials from strawberries of the Polka variety were 197 mg/dm3 higher than their content in the wine materials from the berries of the Pegas variety. The content of ascorbic acid in wine materials in relation to the content in the juices corresponding to fresh berries is 25.4-41.3%, on average – 33.6%; of phenolic substances – 56.2-72.0%, on average 62.6%. In order to better preserve the ascorbic acid, the ENSISLE-C1 yeast race (Spain) and the phenolic substances EC-1118 (France) should be used. The results of studies confirm that unfortified sweet wines from wild strawberries can be attributed to the products with health-promoting properties.
The further strategy of the fruit and small fruit crops cultivation in our country must foresee the review of the food market formation conjuneture from the viewpoint of the population provision with biologically valuable foods and raw materials for the processing and food industries, and not just gross production of some export-attractive species fruit and berry products. To solve this problem, special attention is to be paid to the growing of minor fruit and small fruit plants, which ensure, first of all, raw materials valuable for biology as sources of producing functional products. Tak-ing into cosiderations the study of new sea buckthorn at the Institute of Horticulture NAAS of Ukraine during 2018-2020 concerning biochemical parameters, their suitability for processing and product manufacturing inland wines. The obtained results made it possible to differentiate sea buckthorn regards the indicators of the wine materials aroma-forming complex and their fruits favourability for processing and the final product quality. Among such genotypes the varieties Adaptyvna, Osoblyva and Yantarna (F 1-15-9), were selected that became a ground for analytical search of the technological ways of forming the quality of wine materials from sea buckthorn fruits. Bases of many years of experience and laboratory research data obtained during 3 years. The technological grounds for using of various methods of processing sea buckthorn fruits and yeasts in the conditioning of thewine materials and the production of quality table wines. In this regard, based on the use of sea buckthorn fruits, a technology and recipe for table semi-sweet wine "Sea buckthorn" was developed, which is made in the case of fermentation of sea buckthorn juice in a mixture with sugar in accordance with DSTU 6036. The obtained functional drink was tested in the Central Testing Commission of the wine industry of the Ministry of Agrarian Policy of Ukraine, where it received high marks for high quality. As the result, the technological instruction for the production of the mentioned above table wine was prepared and approved according to the established customs (TI 00413297-27:2020). The developed technological methods ena-ble to form high quality of the wine materials from sea buckthorn fruits, which is the reason for close cooperation with the production of growing and processing products of the minor fruit and small fruit crops and will make it possible to increase the efficiency and quality of the functional beverages for the healthy nutrition.
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