Uman NUH | today: 12/22/2024
| Author(s) |
Tokar A.Yu., , , Uman National University of Horticulture Гайдай І. В., , , Voysechovskiy V. I., Candidate of Agricultural Sciences, , National Agriculture University of Ukraine Литовченко О. М., , , Karychkovskyy V.D., Candidate of Economics, , Uman National University of Horticulture, Ukraine |
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| Category | The Agronomy | ||
| year | 2024 | issue | Issue number 104. Part 1 |
| pages | 297-309 | index UDK | 663.3 | DOI | 10.32782/2415-8240-2024-104-1-297-309 (Link) |
| Abstract | The materials were fruit and berry unfortified red varietal wines "Cherry dessert" made from cherry fruits of the Zustrich variety, "Black currant strong" from black currant of the Amethyst variety, "Gooseberry strong" made from gooseberries of the Krasen variety and blended red wine Dyvosad, the recipe of which includes unfortified wine materials from the above raw materials and 45 % of unfortified wine material from concentrated juice of pear fruits of the Conference variety. Fruits grown in the Central Forest-Steppe of Ukraine. The authors have previously studied the quality of unfortified wine materials, in particular the preservation of phenolic substances and ascorbic acid. The fruits of the Zustrich cherry variety are suitable for the production of high quality unfortified varietal wine "Cherry dessert" (organoleptic score 8.9–9.0 points), which contains phenolic substances – 1650–2050 mg/dm3, ascorbic acid – 175–195 mg/dm3. The fruits of the Amethyst blackcurrant variety are suitable for high quality unfortified varietal wine "Black currant strong" (organoleptic score 8.5–8.8 points), which contains phenolic substances – 1700–2200 mg/dm3, ascorbic acid – 280–285 mg/dm3. Gooseberry fruits of the Krasen variety are suitable for high quality unfortified varietal wine "Gooseberry strong" (organoleptic score 8.3–8.6 points), which contains phenolic substances – 820–1380 mg/dm3, ascorbic acid – 165–230 mg/dm3. From the fruits of pears of the Conference variety, cherries of the Zustrich variety, black currant of the Amethyst variety, and gooseberries of the Krasen variety, it is possible to produce a high-quality blended red wine "Dyvosad" (organoleptic score 8.8–9.0 points), which contains phenolic substances of 860-1200 mg/dm3 and ascorbic acid of 155–165 mg/dm3. Varietal red wines "Cherry dessert" from cherry fruits of the Zustrich variety, "Gooseberry strong" from berries of the Krasen variety and "Blackcurrant strong" from berries of the Amethyst variety and blended wine "Dyvosad" are not inferior to red grape wines in terms of phenolic substances, and the content of ascorbic acid is higher than the latter and can be classified as functional foods characterized by preventive properties against diseases of modern civilization. During the production of wines from wine materials, the loss of phenolic substances during blending, aging, filtering and bottling of wines ranges from 4.1 to 6%, and ascorbic acid – from 7.2 to 12.3 %. According to the average data, the preservation of phenolic substances in relation to their content in raw materials in the production of unfortified wine "Cherry dessert" from cherry fruits of the Zustrich variety is 69 %. "Gooseberry strong" wine made from berries of the Krasen variety contains 32 %, and "Blackcurrant strong" wine from berries of the Amethyst variety contains 23 %. A similar trend is observed for the preservation of ascorbic acid: 58 %, 33 % and 20 %, respectively. Strong dependencies have been established between the percentage of preservation of phenolic substances and ascorbic acid in fruit and berry unfortified varietal wines and the mass concentration of titratable acids in the raw materials and regression equations have been found that allow predicting the content of phenolic substances and ascorbic acid in finished wines based on the raw material parameters. Consumption of 150 cm3 of unfortified red wines can meet the daily vitamin C requirement of an adult by 34–60 %. | ||
| Key words | fruit and berry unfortified red wines, phenolic substances, ascorbic acid | ||