Scientific research aimed at improving the quality of products is one of the most important tasks nowadays. It has been established that the use of pure yeast cultures promotes faster and fuller fermentation of sugars and improves the subsequent taste and aromatic characteristics of the product in comparison with wild forms. However, pure yeast cultures may differ in terms of fermentability of the wort. In this work the possibility of improving the quality of cider materials with the help of selecting the necessary strain of wine yeast is studied. Twelve yeast species of different strains, producers and price categories were studied. Apple wort was obtained from apples grown in the Samara region. The quality of apples was in accordance with the requirements of GOST 27572-87. The processing of apples was conducted under semi-industrial conditions. Fermentation of wort and storage of obtained cider materials were carried out at a temperature of 14–15 °C. The quality indicators of the dry table cider materials obtained met the requirements of GOST 31820-2015 for all major quality indicators. Сidеr distillates were obtained from wine materials by direct distillation and subjected to gas chromatographic analysis. According to the content of volatile components, all samples comply with the requirements of GOST R 51300-99. Based on the analysis of the rate of fermentation, flocculation and the production of volatile components, the best Vitilevure 58W3 (sample No. 4), Vitilevure Multiflor (sample No. 5) and LALVIN QА23 (sample No. 6) were selected. It was concluded that it is possible to improve the quality of cider materials by first selecting the most suitable yeast strain for the specific conditions. The obtained data can be used in production to improve the quality and increase the rate of fermentation of cider materials.
Рассмотрена возможность повышения качества виноматериалов с помощью подбора штамма винных дрожжей. Исследовано 12 штаммов дрожжей различных производителей и ценовых категорий. Виноградное сусло получали из белого винограда технического сорта Цитронный Магарача, выращенного в Самарской области. Качество винограда соответствовало требованиям ГОСТ 31782–2012. Переработку винограда вели в полупромышленных условиях по «белому» способу. Дозировка дрожжей составляла 0,2 г/л. Брожение сусла и хранение полученных виноматериалов осуществляли при температуре 14–15°С. Показатели качества полученных сухих столовых виноматериалов удовлетворяли требованиям ГОСТ 32030–2013 по всем основным показателям. Из виноматериалов путем прямой перегонки получены винные дистилляты и подвергнуты газохроматографическому анализу. По содержанию летучих компонентов – метанола, сивушных масел, сложных эфиров, ацетальдегида, бензальдегида, кетонов все образцы соответствовали требованиям ГОСТ 31493–2012. Установлено, что по скорости сбраживания, флокулирующей способности и продуцированию летучих компонентов наилучшим для выбранного сорта винограда является штамм дрожжей Vitilevure DV10 (Danstar Ferment AG, Дания). Possibility of improvement of quality of wine materials by means of selection of a necessary strain of wine yeast is considered. 12 yeast strains of different producers and price categories were investigated. The grape mash was received from white grapes of a technical grade Tsitronnyy Magaracha who is grown up in the Samara region. The quality of grapes conformed to requirements of GOST 31782–2012. Processing of grapes was conducted in semi-industrial conditions on a white way. The dosage of yeast was 0,2 g/l. Fermentation of a mash and storage of the received wine materials carried out at a temperature of 14–15°C. Indicators of quality of the received dry table wine materials met requirements of GOST 32030–2013 for all key indicators of quality. From wine materials by direct distillation wine distillates was obtained and subjected to gas chromatographic analysis. According to the content of volatile components-methanol, fusel oils, esters, acetaldehyde, benzaldehyde, ketones, all samples met the requirements of GOST 31493–2012. It was found that the rate of fermentation, flocculating ability and production of volatile components is best for the selected grape variety strain Vitilevure DV10 (Danstar Ferment AG, Denmark).
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