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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Influence of tannins and mannoproteins products on the improvement of organoleptic characteristics of wines(2022) Bilko, Marina; Gunko, Sergiy; Babich, Irina; Doboniy, InnaThe aim of the work was to establish an influence of oenological tannins and mannoproteins products on the change of the organoleptic parameters of table dry wines, made from grapes of aromatic and non-aromatic varieties. The materials of the researches were wines that had defects or faults, mainly related with changes in wine aroma and taste. Oenological tannins of various botanical origins and mannoproteins products of a company Martin Vialatte (France) were used in the researches. Wines with these additives were mixed intensively, kept during 3 days at a temperature, not exceeding 12 °C and then determined the sensory characteristics of wine. Control samples were wines without additives. The descriptive method of analysis was used to create aromatic profiles of wines. The effectiveness of tannins and mannoproteins products on the sensory characteristics of wines was established. The intensity of the descriptors that made a positive affect on the aroma and taste of the samples was increasing. If, at the beginning tones of oxidation or bitterness were felt in the wines, then after introduction of the additives, these tones decreased in intensity. A difference of the changes of aromatic characteristics of wines from two groups of grapes with different aromatics was established. The action of additives was spread on the tings of descriptors, enriching the aroma of samples from non-aromatic grape varieties together with eliminating faults of taste. The effect of the additives was light in the aromatic varieties of grape that is due to the strong aroma and expressed taste of the grapes of these varieties. The results of the researches can be used to improve the quality of white wines, and further researches should be focused on the expansion of assortments of wines from other varieties, as a result utilizing tannins and mannoprotein products.Документ The influence of tannin preparations on the content and form of anthocyanins of model wine systems in the conditions of induced oxidation(2019) Bilko, Marina; Ishchenko, Mykola; Tsyhankova, Olena; Yakovenko, Tetiana; Кyrpel, Т.The article considers how oenological tannins effect on the content of anthocyanins, phenolic substances, and their forms that influence thestability of the colour of rosé and red wines. The research material was wine model systems that underwent induced oxidation for a week at a temperature of 45±5 °Cwith limited access ofair. Tannins of different botanical origin were used in the study:hydrolyzable ones–OaktanFU (oak wood), TannalW4 (Tara pods), CW Tannal (chestnut wood),and Tannal W2 (gallnuts); and condensedones–Tannin WG (grape stones), Taniraisin (grape skin), TannalQW (quebracho wood). The source of anthocyanins was an alcohol extract from the skins of European red grapes. It was obtained by 24 hours long extraction with ethyl alcohol, and with the addition of hydrochloric acid (0.01%).It has been determined that in the course of induced oxidation, the content of phenolic compounds tends to decrease in a wavelike manner in all samples. The anthocyanin content reduces intensively and becomes practically twice as low on the first day of oxidation. The total amount of phenolic compounds becomes 2 to 6 times lower depending on the variant of the experiment.It has been established that condensed tannins of grape origin contribute to the preservation of the total content of phenolic substances (including anthocyanins) in wine, unlike hydrolyzable tannins obtained from other plants.But their application leads to polymerization of anthocyanins, which will result in the appearance of yellow-brown pigments in the red colour of wine. Hydrolyzable tannins obtained from gallnuts and tara trees preserve the red colour of wine for a long time, unlike condensed tannins, due to their antioxidant capacity. Hydrolyzable tannins obtained from tara and quebracho trees will help obtain wine with rich red shades.