Статті
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7372
Переглянути
2 результатів
Результати пошуку
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.