Uman NUH | today: 01/15/2020

The optimization of the fermentation process of wort from apples Spartan varirty for the unfortified sweet wines

Author(s) Tokar A.Yu., , , Uman National University of Horticulture
Matenchuk L. U., Candidate of Agricultural Sciences, , Uman National University of Horticulture
Kharchenko Z. M., , , Uman National University of Horticulture
Myroniuk S. S., , , Uman National University of Horticulture
Petrychenko Ye. A., Candidate of Technical Sciences, , Uman National University of Horticulture
Voysechovskiy V. I., Candidate of Agricultural Sciences, , National Agriculture University of Ukraine
Category The Agronomy
year 2019 issue Випуск 95 Частина 1
pages 44-55 index UDK 663.3-048.34
DOI 10.31395/2415-8240-2019-95-1-44-55 (Link)
Abstract In Ukraine, a large number of fruit either cultivated or wild fruit and berry crops are used for the preparation fruit and berry wines. Among which the fruit of seed crops make up 80% (some of them are about 95%). For the preparation of wines, apples of different terms of ripening are used, including the varieties of apples of foreign selection. The fermentation process is a major part of the technological process in the production of wines. The transformation of the wort in the wine material occurs with the participation of wine yeast. The fermentation in the preparation of unfortified wine materials can last up to 120 days. It is very important for the end result that the fermentation is carried out correctly, the exclusion of chance, the use of pure yeast culture (CKD). To eliminate the risk of poor-quality fermentation, it is necessary to have criteria for operational control. Therefore, optimization of the process and simulation of alcoholic fermentation in wine wort remains relevant. The aim of our research was to obtain a model of the optimal fermentation process of wort from Spartan apples using the yeast races, which are able to provide the best results. The studies were carried out in 2014 and 2015 at the department of technology for storing and processing fruits and vegetables of Uman National University of Horticulture. For the fermentation of the wort, ASD races of the EU 1118 (control), ENSIS LE-СІ, ENSIS LE-1, ENSIS LE-5, ENSIS LE-6 were used. Based on the results of the control, it was concluded that for fermentation of the worts of aplles Spartan, it is advisable to use the ECS of the EC 1118, ENSIS LE-5 and ENSIS LE-6 races. The fermentation temperature of the wort is 18–25 ̊С. The dynamics of the volume fraction of ethyl alcohol (y,%) depends on the fermentation time (x, day) under the condition of an optimal fermentation process with a mass concentration of sugars of 266 g / dm3 at the beginning of the process from Spartan apples can be described by the quadratic parabola equation: y = – 0.005x2 + 0.528x + 2.619. Scope of use is from 1 to 76 days, with a tolerance of 1.4 %. On the 22nd day, the volume of ethyl alcohol in the wort should not be less than 13%. Under the condition of an optimal fermentation process with a mass concentration of sugars 300 g/dm3 at the beginning of the process from Spartan apples can be described by the quadratic parabola equation: y = – 0.0112x2 + 0.8834x + 0.8776. Scope of use is from 1 to 56 days, with a tolerance of 1.4%. On the 17th day, the volume fraction of ethyl alcohol in the wort should be at least 13%. The created models can be used to compare the results of fermentation monitoring and critical evaluation of the process, and, if necessary, its timely regulation.
Key words apple wort, fermentation process, optimization, yeast, unfortified wine materials.
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