Study of the biochemical composition of fruits of the Southern Baikal apple tree and its wine products fermented on wood chips

The present work is aimed at studying the qualitative characteristics of apple fruits growing in the Baikal region and evaluates their technological parameters. The main physicochemical parameters and the total content of phenolic compounds in juice of seven apple breeds are investigated. All fruits were small, their weight varied from 20g (Pepinchik Krasnoyarskiy) to 80 g (Svetloe), the average weight was 40 g (Krasnaya Grozd). The highest juice yield was shown by the variety with the average size (Krasnoyarsk’s Snegirek–71.8 %), the remaining varieties showed about 60 %. The sugar content of fruits varied from 5 to 12.3 g / 100 cm3 in varieties, and the amount of titrated acid (in terms of malic acid) from 4.8 to 10.8 g / dm3. For the fruits of seven varieties the content of macro- and microelements (Na, Mg, Al, Si, P, S, Cl, K, Ca, Ti, Cr, Mn, Fe, Ni, Cu, Zn, Br, Rb, Sr, Zr, Pb and Ba) was analysed by X-ray fluorescence spectrometry. Total phenolic compounds content as well as content of anthocyans and leucoanthocyanin were identified in juice. The content of phenolic substances in juice varied (g / dm3) from 3.6 (Krasnaya Grozd) to 0.3 (Krasnoyarskiy Pepinchik). Qualitative and quantitative composition of the main components of the studied juice shows the feasibility of using the fruits of local apple breeds for the production of functional juice-containing drinks.

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The Apple Pulp Enzymatic Catalysis

Супрун¹,

Гусакова²,

Rachenko³

2023

JCPRM

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The paper presents experimental data on the use of pectolytic and cellulolytic enzymes and their compositions (Fructozym P6-L, Lafazym Extract, Cellolux-A) for processing the apple pulp from the Krasnoyarsky Snegirek fruits. The aim of this study is to select enzyme preparations for the processing of apple pulp, which allow to maximize the must yield, increase the content of phenolic compounds and provide high filtration rate. Technological and physico-chemical characteristics for the obtained wort samples are experimentally determined. It shown that the apple pulp treatment with a composition of enzyme preparations (Lafazym Extract + Cellolux-A) contributes to obtaining the maximum total must yield of 72.5% and the minimum kinematic viscosity of 2.64 mPa‧s. In addition, the maximum increase in filtration rate of 68.7% achieved by processing Lafazym extract. It established that the enzymatic catalysis of apple pulp makes it possible to increase the content of phenolic compounds in the must. It established that the enzymatic catalysis of apple pulp makes it possible to increase the phenolic compounds content in the must. Their highest concentration of 552.00 mg/cm3 obtained in the sample using an enzymatic preparation of pectolytic action – Lafazym Extract. It shown that the use of enzyme preparations affects to the optical characteristics of must samples. In relation to the control sample, the color intensity of the wort increases (from 0.740 to 1.102), while the yellowness index decreases (from 3.32 to 3.12), which indicates a decrease in the rate of wort oxidation reactions. The obtained results make it possible to recommend pectolytic enzyme preparations Fruktozym P6-L and Lafazym Extract in combination with Cellolux-A to use for the apple pulp processing.

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Study of the biochemical composition of fruits of the Southern Baikal apple tree and its wine products fermented on wood chips

Cited by 4 publications

References 6 publications

Influence of sodium selenide on malting of cereals

Influence of sodium selenide on malting of cereals

The quality assessment of raw materials for the production of functional juice drinks

The Apple Pulp Enzymatic Catalysis

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