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Registration Number

0216U007652, 0116U003817 , R & D reports

Title

Improvement of technology of effervescing wine by optimizing the composition of surface-active materials

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Head

Tkachenko Oksana Borusivna, Доктор технічних наук

Registration Date

10-01-2017

Organization

Odessa National Academy of Food Technologies

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In the work gradually disclosed the issues related to improvement of technology of effervescing wines, ranging from the processing of grapes, producing of base wine and finishing with the effervescing wine. Were studied all the technological stage of production of effervescing wines and proposed measures providing the achievement of the objective. The subject of the study was the technology of base wine for effervescing wines and technology of effervescing wines. The objective was the improvement of properties effervescing wines by optimizing their composition of surface-active materials. In the study of base wine and of effervescing wine using the conventional, advanced and new modern methods of analysis the organoleptic characteristics, physical and chemical properties of the effervescing properties of the product. Mathematical treatment of the experimental data was performed by standard methods, which are shown in the literature to determine the effect of individual factors studied in terms of the integral result with the subsequent establishment the optimum level for each factor in isolation. Correlation and linear regression analysis have realized in the environment of the software product Matlab 14. The validity of the results of their theoretical and practical interpretation provided at all stages of do the work three times repetition of the experiments. The confidence level was RD = 0.95. Scientifically justified choice the method of processing the grape in the production of base wine for effervescing wines with an optimal composition of surface-active materials, which is the pressing the grapes whole bunch, fractionation and clarification of musts using the ecological agents gallotanin, enzyme and complex of products based on vegetable protein, bentonite and polyvinylpolypyrrolidone. Determined the effectiveness of complex treatment the fractionated of musts in the production of base wine for effervescing wines. Scientifically justified choice of technological method the enrichment thr effervescing wine of complex macromolecular substances, which is use the preparation of gum-arabic. First time produced the properties of effervescing wines, which adequately describe the processes of formation, growth and evolution the bubbles of carbon dioxide. Results of the research in the future will form the basis for the development of the algorithm of regulation the content of surface-active materials in base wines and effervescing wines. Testing of improved technologies for processing grapes Sukholimansky white on base wines for effervescing wines and effervescing wines can be introduced under conditions of industrial enterprises of Ukraine. The total economic effect from the introduction of improved technology of effervescing wines by the method Charman is 17330 UAH 1000 DL the finished product.

Product Description

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Древова Світлана Сергіївна

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2020-04-02