Uman National University | today: 12/25/2025
| Author(s) |
Tokar A.Yu., , , Uman National University of Horticulture Гайдай І. В., , , Литовченко О. М., , , Voysechovskiy V. I., Candidate of Agricultural Sciences, , National Agriculture University of Ukraine |
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| year | 2025 | issue | Issue 107 part 1 |
| pages | 122-134 | index UDK | 663.3 | DOI | 10.32782/2415-8240-2025-107-1-122-134 (Link) |
| Abstract | The aim of the research was to carry out a chemical and technological assessment of Lasunya red currant berries grown in the conditions of the Central Forest-Steppe of Ukraine, to determine the formation of the quality of non-fortified wines, and to evaluate the preservation of ascorbic acid and phenolic compounds from the fruits in these wines. The materials of the study included fresh berries, wine materials, and wines made from red currant (Ribes rubrum) of the Lasunya variety, cultivated in the Central Forest-Steppe zone of Ukraine. The authors investigated the preservation of phenolic compounds, ascorbic acid, and the quality of non-fortified wine materials. Under the conditions of the Central Forest-Steppe, Lasunya berries are capable of accumulating on average up to 9.6% soluble solids, up to 5.9% sugars, 2.17% titratable acids, up to 58.8 mg/100 g of raw mass of ascorbic acid, and up to 337.5 mg/100 g of natural polyphenols. At an initial must sugar content of 27.5 g/100 cm³ and a fermentation duration of 50 days, the ethanol content in the wine material produced in 2023 was 14.2%, and in 2024 – 16.1%. Therefore, to prevent stuck fermentation, the initial sugar content of the currant must should be reduced to 26.0 g/cm³. Lasunya red currant berries are suitable for producing high-quality non-fortified varietal wines (organoleptic score 9.2–9.5 points), with ascorbic acid content of 132–140 mg/dm³ and phenolic compounds ranging from 720 to 900 mg/dm³. During fermentation, maturation, filtration, and blending, losses of phenolic compounds range from 4.7 to 6.2%, and ascorbic acid – from 4.0 to 6.9%. The overall retention of phenolic compounds relative to their content in raw material averages up to 24.0%, and for ascorbic acid – 23.1%. From a technological standpoint, we recommend preparing musts from Lasunya red currant fruits with an initial titratable acidity of 8.0 g/dm³ and sugar content of 26.0 g/100 cm³. For must fermentation, it is advisable to use ASD yeast of the EC-1118 strain of the Saccharomyces bayanus species. The duration of must fermentation is 50 days. | ||
| Key words | red currant, fermentation, non-fortified wine, phenolic compounds, ascorbic acid | ||