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Information × Registration Number 0311U003398, 0106U003975 , R & D reports Title Study of chemical and biochemical properties of grape and products of it's processing. popup.stage_title Дослідження хімічних та біохімічних властивостей винограду та продуктів його переробки Head Chirva Vasyl' Yakovych, Registration Date 25-03-2011 Organization National Taurida V. Vernadsky University popup.description2 A number of significant chemical and physico-chemical indicators of quality of technical samples of bentonite is revealed, on their basis the system of an estimation of bentonite quality, used in winemaking is developed. Physical and chemical properties of bentonites of various origins are studied, modes and parameters of their use in winemaking are established The course mechanism of sorptive processes on bentonites is studied, the comparative analysis of action bulked up and not bulked up bentonites is carried out. It is shown that sorption on not bulked up bentonite has limiting monomolecular, and on bulked up has polymolecular character, especially at high concentration of tannin. Preparations of gelatin of domestic and import origins are studied, the system of their estimation is developed for use in winemaking. Interaction processes in systems tannin-gelatin and gelatin-bentonit are investigated, is shown chemosorptive character of processes. The interaction mechanism between pasting over substances of the albuminous and mineral nature is investigated. Change of a superficial charge of micelles of bentonite owing to adsorption tannin and gelatin is revealed. The quantitative structure of the phenolic connections, colouring substances, organic acids, amino- and the general nitrogen in grades of grapes of southern coast of Crimea and products of its processing is defined. The percent of transition of various forms of phenolic compounds from grapes in wine materials is defined. Dynamics of phenolic substances is investigated at transition from grapes in wine materials under various conditions of fermentation. Various ways of fermentation of red grades of grapes, and also ways of extraction of phenolic compounds and colouring substances from grapes in a mash at grades of grapes of Cabernet-Sovingion, Merlo and Krasnostop Zolotovsky are studied. Optimum modes of processing of grapes for reception of wines with the maximum accumulation of colouring substances are revealed. The quantitative maintenance of therpenes in berries of grapes hybrids and their qualitative structure is studied. Dynamics catechines and leycoantocyanes in the course of maturing of the Crimean native technical grades of grapes with a white berry is investigated. The maintenance of sugars, titric acids and pectinaceous substances in berries of the Crimean native table grades of grapes is defined. The chromatigraphic technique of division and allocation of colouring phenolic connections from a grape thin skin is developed, modes and parameters of division, system of solvents are picked up. Research of chemical transformations of antocyanines of the grape wines leading to formation of fluorescing products of reaction is conducted and allowing to define mass concentration malvidin-3,5-О-b-D-diglucopyranoside in fault. The maintenance antocyanins and malvidin-3,5-О-b-D-diglucopyranoside in extracts of a thin skin of grapes of hybrid grades, the European grades and the American kinds is defined. Product Description popup.authors Брановицька Тетяна Юріївна Толстенко Дмитро Павлович popup.nrat_date 2020-04-02 Close