Various fruit and berry raw materials are characterized by a high content of biologically active substances, in particular ascorbic acid and phenolic substances, the content of which in unfortified wine materials and wines has not been sufficiently studied. Ascorbic acid participates in oxidation-reduction processes as an antioxidant, supports the normal functional work of the main systems of the human body. Phenolic substances have antioxidant properties, biologically active substances included in their composition increase the therapeutic and preventive properties of wines. Unfortified fruit and berry wine materials suitable for the preparation of varietal and blended wines contain ascorbic acid and phenolic substances.
The studied raw materials do not contain a sufficient amount of natural sugars, therefore, to ensure the necessary volume fraction of ethyl alcohol in wine materials, the calculated amount of sugar was added to the wort. In addition, the considered raw materials differ in the content of titrated acids. In particular, only some varieties of apples, cherries, strawberries, mulberries can be used for the preparation of unfortified wines with an optimal content of titrated acids.
To prepare must, natural juices from pears were concentrated, and from black currants, gooseberries, gooseberries, and blackberries, on the contrary, they were diluted with water, which leads to a significant decrease in the content of ascorbic acid and phenolic substances in wine materials and wines. Reducing the content of titrated acids in the juices used for the preparation of wort, during the processing of berries with a high content of the latter, was brought to a level not higher than 9.5 g/dm3 in order to maximize the preservation of natural biologically active substances. Fermentation of must from black currants, gooseberries, gooseberries, blackberries is recommended to be carried out with berries, from cherries - with the addition of 10% of fruits with stones removed. From apples, strawberries, black mulberries and cherries, wort was prepared from natural juices. The wort was pasteurized at a temperature of 85ºС for 3 minutes (with the exception of pear worts), regenerated active dry yeast of the ES-1118 race was used for wort fermentation.
The results of research on the content of ascorbic acid and phenolic substances in unfortified fruit and berry wine materials made from the fruits of apple, pear, blackberry, black mulberry, strawberry, cherry, gooseberry, joshta, black currant grown in the conditions of the Central Forest Steppe of Ukraine are presented in the article. It is important to remember to protect the human body from the adverse effects of the environment. Various fruit and berry raw materials are characterized by a high content of biologically active substances, in particular ascorbic acid (AA) and phenolic substances (PS), the content of which in unfortified wine materials and wines has not been sufficiently studied. Ascorbic acid (AA) participates in oxidation-reduction processes as an antioxidant, supports the normal functional work of the main systems of the human body. Phenolic substances (PS) have antioxidant properties, biologically active substances included in their composition increase the therapeutic and preventive properties of wines. Unfortified fruit and berry wine materials suitable for the preparation of varietal and blended wines contain AAK and PS. In particular, in apple wine with a 14.9% volume fraction of ethyl alcohol of natural fermentation, the mass concentration of AA is equal to 96 mg/dm3, PS - 620 mg/dm3; pear from concentrated juice, respectively 14.6, 102, 650; blackberry - 14.9, 132, 1800; black mulberry - 14.1, 230, 1850; strawberry - 14.1, 280, 1500; cherry - 16.5, 204, 2100; gooseberry – 14.9, 238, 1350; yoshta – 14.2, 370, 1320; blackcurrant - 14.5, 306, 2150. Unfortified fruit and berry wine materials in 100 cm3 contain from 13.7% to 52.8% of the daily need of an adult for ascorbic acid, in terms of FR content they are not inferior to grape wines, and unfortified fruit berry wines from them can be considered as products capable of protecting the human body from the adverse effects of the environment. Apple wines are characterized by optical characteristics close to table white grape wines, pear wines from concentrated juice go beyond the latter. Unfortified wine materials from blackberry, black mulberry, cherry, gooseberry, yoshta and black currant correspond to the characteristics of grape table red wines. According to the optical characteristics, unfortified wine materials from strawberries should be classified as pink wines.
