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Документ Investigation of the appearance and elimination of pinking coloration in white wines(2022) Bilko, Marina; Gunko, Sergiy; Babich, Irina; Naumenko, Oksana; Mukoid, Roman; Ischenko, Mykola; Doboniy, Inna; Danylenko, Svetlana; Bovkun, Alla; Stotska, OlenaInvestigation of the appear¬ance and elimination of “pinking” phenomenon in white wines is pre¬sented in the paper. Several factors that can cause pinking were ana¬lyzed: the degree of grapes ripeness and enzymatic treatment. The effect of fining agents based on polyvin¬ylpolypyrrolidone (PVPP) on the elimination of “pinking” was deter¬mined. It was proved that pinking in wines decreases with an increase in the sugar content in grape. This is explained by a decrease in the content of anthocyanins at the end of technical ripeness of grape. Experimental studies confirmed that the use of pectolytic enzymes with cellulase, hemicellulase, β-glucanase activities increases the intensity of straw color and the appearance of body tones, but does not affect pinking. Such treatment contributed to a slight increase in the content of phenolic compounds in wine materials, but did not affect the content of anthocyanins and “pinking” susceptibility. Treatment of wine materials with complex PVPP-based agents including sor¬bents and flocculants, is an effec¬tive way to eliminate the “pink¬ing” phenomenon. This reduces “pinking” in wine materials from 70…90 % to 1…2 %. This is due to the presence of sorbents and floc¬culants in the fining agents, which react with phenolic substances that cause “pinking” in white wines, and remove them from the system. So, there are reasons to argue that processing grape at the end of tech¬nical ripeness will contribute to a lower “pinking” susceptibility of wine materials; pectolytic enzymes did not affect the appearance of this phenomenon in white wines, and PVPP-based fining agents together with bentonite, activated carbon, gelatin or casein, are an effective way to reduce the “pinking” sus¬ceptibility of wine.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 technological properties of winter wheat grain during long-term(2021) Yashchuk, Nadiia; Matseiko, Liudmyla; Bober, Anatolii; Kobernyk, Matvei; Gunko, Sergiy; Grevtseva, Nataliya; Boyko, Yuriy; Salavor, Oksana; Bublienko, Natalia; Babich, IrinaУ світі зростає попит на якісну та безпечну зернову продукцію. Необхідність збереження пшениці у разі стихійного лиха вимагає вивчення оптимального часу зберігання зерна без погіршення технологічних показників. Метою роботи було вивчення динаміки технологічних властивостей озимої пшениці, вирощеної після гороху, конюшини, кукурудзи на силос та промислових, екологічних, біологічних систем вирощування протягом 1, 3 та 5 років зберігання в умовах звичайного зерносховище. Виявлено відсутність суттєвих відмінностей у технологічних параметрах зерна пшениці, вирощеного в промислових та екологічних системах, але значно нижчі показники у біологічній системі вирощування. Найвища маса гектолітрів, отримана при вирощуванні зерна пшениці після кукурудзи на силос, а склоподібне тіло – після конюшини. Значно вищі біохімічні параметри зерна та альвеографічні властивості борошна були для вирощування пшениці після гороху, що забезпечувало додаткове накопичення білкових речовин. Значних змін у показнику гектолітрової маси під час зберігання зерна немає. Інші показники значно зросли після 1 року зберігання (в середньому на 10 – 30 %). Для подальшого зберігання зростання склоподібного тіла було незначним. Після 5 років зберігання кількість падіння значно зросла (на 21 % порівняно з початковими значеннями і на 7 % – після 3 років зберігання). Вміст білка, глютену в зерні та альвеографічні властивості борошна значно знизилися після 5 років зберігання. Встановлено можливість отримання зерна пшениці з високими технологічними параметрами для більш безпечної екологічної системи вирощування. Також було підтверджено необхідність зберігання зерна до 1 року для покращення показників якості, і було встановлено, що воно безпечно зберігається протягом 3 років. In the world, the demand for quality and safe grain products is increasing. The need to preserve wheat in the event of a natural disaster requires the study of optimal storage times of grain without degrading technological indexes. The purpose of the work was to study the dynamics of technological properties of winter wheat grown after peas, clover, corn for silage and the industrial, ecological, biological growing systems during 1, 3, and 5 years of storage in the conditions of the ordinary granary. The absence of significant differences in the technological parameters of the grain of wheat grown at industrial and ecological systems, but significantly lower indicatorsat a biological growing system was found. The highest hectolitre weight obtained when wheat grain was grown after corn for silage, and vitreousness – after the clover. Significantly higher biochemical parameters of grain and alveographic properties of flour were for the cultivation of wheat after peas, which provided additional accumulation of protein substances. There are no significant changes in the indicator of hectolitre weight during the grain storage. Other indicators increased significantly after 1year of storage (on average by 10 – 30 %). For further storage, vitreousness growth was insignificant. After 5 years of storage, the falling number significantly increased (on 21 % compared to the initial values and on 7 % – after 3 years of storage). The content of protein, gluten in the grain, and alveographic properties of flour significantly decreased after 5 years of storage. The possibility of obtaining grain of wheat with high technological parameters for a more safe ecological growing system was established. It was also confirmed to need for grain storage up to 1 year to improve quality indicators and it was established that it safely stored for 3 years.