Химический состав плодов яблони (яблок) весьма многообразен и представлен различными соединениями, включая витамины. При переработке яблок на сидры витамины принимают участие в многочисленных биохимических процессах и претерпевают существенные изменения. Цель исследования -изучение содержания витаминов в яблочном соке, произведенном из 30 сортов и форм плодов яблони отечественной и зарубежной селекции, и сидров, приготовленных из указанных сортов яблок. Материал и методы. Для получения сидров яблоки различных помологических сортов и элитных форм измельчали на гомогенизаторе, затем отделяли сок (сусло) от мезги, после чего сусло каждого сорта яблок сбраживали в одинаковых условиях с применением расы дрожжей Fruit (род Saccharomyces cerevisiae, «Ербсле Гайзенхайм», Германия) при температуре 18±1 °С. Массовую концентрацию в соках и сидрах витаминов группы В (В 1 , В 2 , В 6 и РР) определяли методом высокоэффективной жидкостной хроматографии, витамина С и рутина -методом капиллярного электрофореза.
Introduction. The concentration of biogenic amines is an important indicator of the safety of food products, especially winemaking. In grape wines, this concentration varies widely depending on the grape variety, its microbiological state, processing technology, the race of yeast and bacteria of malolactic fermentation, conditions of alcoholic and malolactic fermentation, etc. This research is aimed at determining the effect of the production technology of dry white and red wines on the concentration of biogenic amines. Study objects and methods. The mass concentration of biogenic amines was determined by the method of high-performance capillary electrophoresis using a Kapel 105R in laboratory-obtained samples of dry white wine from the Chardonnay grape variety and table dry red wine from the Cabernet-Sauvignon grape variety. Results and discussion. The dry white wine samples revealed high concentrations of tyramine (1.12 mg/dm³), phenylethydamine (0.58 mg/dm³), and histamine (0.57 mg/dm³), while the red wine samples demonstrated tyramine (0.62 mg/dm³), histamine (0.45 mg/dm³), putrescine (0.43 mg/dm³), and cadaverine (0.38 mg/dm³). The white wine samples had optimal pH values (3.2–3.6) with minimal formation of biogenic amines. The red wine samples, especially those obtained by heat treatment, had a lower concentration of biogenic amines, especially volatile biogenic amines, i.e. methylamine and phenylethylamine. The greatest formation of biogenic amines occurred during the acid reduction process: under the effect of enzymes of malolactic bacteria, biogenic amines formed as a result of decarboxylation of amino acids. Conclusion. The technology of production of table dry white and red wines affects the concentration of biogenic amines. To reduce the level of biogenic amines in the finished product, each stage of vinification has to be controlled, especially the stages of fermentation and acid reduction (temperature and pH). The race of yeast and lactic acid bacteria cannot include those that produce biogenic amines or introduce them in minimal quantities.
Cider is obtained by fermenting mashed apples of special cider varieties. The Russian State Register of Selection Achievements includes 476 varieties of apples, some of which can be used in commercial cider production. To identify potential cider cultivars, food scientists study the transformation of chemicals in apple mash during fermentation. The research involved 16 samples of apple mash and cider obtained from apples of foreign and domestic selection. Their physicochemical, biochemical, and sensory parameters were identified using standard methods, as well as the methods of high-performance capillary electrophoresis and gas chromatography. The samples revealed a wide range of concentrations of titratable acids, phenolic substances, ascorbic acids, and phenolcarboxylic acids, depending on the cultivar. After fermentation, the content of ascorbic acid decreased by an average of 76%. The content of phenolcarboxylic acids in the cider samples increased by an average of 51% compared with the apple mash samples. The ciders contained succinic, oxalic, lactic, and acetic acids, which were not registered in the apple mash, and the concentration of amino acids doubled. The cider from the Virginia variety had the best sensory profile, and it also had the highest concentration of phenolic substances (1121.6 mg/dm3). In this research, the best characteristics belonged to the ciders from apple varieties with a complex interspecific origin, obtained by a complex of polyploidy and distant hybridization methods, and with high concentrations of sugars and phenolic substances in the apple mash. Further research will test varieties of other origins and physicochemical properties for their potential use in cider, vodka, and calvados production.
Modern development of the Russian viticultural and winemaking industry is aimed at the production of competitive varietal premium wines. It is premised on acceleration of the breeding process of domestic wine grape varieties with the preset course of processing. The purpose of this workск was to study the ratio between the most important quality components of the wines made from two classical and eight promising grape varieties domestic breeding (by Federal State Budget Scientific Institution “North Caucasian Federal Scientific Centre of Horticulture, Viticulture and Winemaking”, hereafter - Institute) to determine the unique varietal particular qualities. The experiment was performed in 2013–2018. The grapes were picked from two plots located in the Central zone and in the Taman subzone, Krasnodar region. The red varietal wines were made according to the same technology and observing the same processing modes. The analytical research was performed repeatedly with qualification assessment of the results. Two-way-ANOVA was used to identify the impact factors upon the wine components. As a result, the following appreciable grape varieties of the Institute’s breeding were isolated, which demonstrated high accumulation of phenolic substances (over 3,000 mg/l) and anthocyanins (700–1100 mg/l) in wine: Vladimir, Granatovy, Kurchansky, Dmitri; the grape varieties with high accumulation of trans-resveratrol in wine: Vladimir (4.7 mg/l), Dmitri (4.7 mg/l), and Kurchansky (3.0 mg/l); the grape varieties for which wine the mass concentration of malic acid was by 2 to 2.5 times higher than the content of tartaric acid: Vladimir and Dmitri. It was shown that Antaris variety has low ecological plasticity and wine of this variety could be differ qualitatively depending upon edaphoclimatic conditions of the subzone.
The study of the processes of the influence of capping and packaging on the quality of finished products during storage is an important component of maintaining the stable quality of wines. It has been found that packaging has a significant impact on the evolution of wine during storage. It was found that the variation in the content of total sulfur dioxide and dissolved oxygen depending on the type of packing has an inverse relationship. The dissolved oxygen content was higher in wines bottled in glass bottles and PET (polyethylene terephthalate) bottles compared to products in composite packaging. These results are metrics to consider when choosing the packaging depending on the intended distribution and marketing method. The closures are the source of a variety of microbiological and chemical substances in wine. The nomenclature depends on the kind and the type of used plugs. Natural cork, in most cases, enriches the wine with substances of microbiological origin, as well as their waste products. Synthetic closures introduce chemical components that are not inherent in the nature of wine, thereby disrupting the aroma and color of the product.
In Russia, fruit wines produced using existing technologies do not yet fully compete with grape wines, as they are inferior to them in terms of organoleptic characteristics and storage stability. In connection with the expansion of the production base of fruit wines and ciders, it is necessary to intensify the study of the chemical composition of local varieties of apples, its changes that occur during alcohol fermentation, as well as throughout the entire technological process for the production of fruit wine, in order to obtain a high-quality product. We studied apple varieties Idared, Golden Delicious, Jonathan, Interprise, Florina, Renet Simirenko, Kore, growing in the Krasnodar Territory, and wines made from them. It has been established that the qualitative composition and concentration of sugars, as well as the organic acids of apple juices, is determined primarily by the varietal characteristics of apples. During the fermentation process, the amount of titrated acids changed. The concentration of malic acid decreased, and lactic acid increased markedly, which led to a softening of the taste of fermented juice and an improvement in its organoleptic characteristics. In apple juices, various groups of phenolic compounds have been identified. The highest concentration of anthocyanins, tannins and catechins was detected in apple varieties with colored skin - Jonathan and Idared. During fermentation, the concentration of phenolic compounds decreased in all fermented juices in comparison with fresh ones. It can be concluded that during fermentation, the main role in biochemical processes is played not only by the varietal characteristics of apples, but also by the physiological properties of the yeast race.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.