FEATURES OF THE PROCESS OF FERMENTATION OF THE WINEMATERIALS IN THE CONDITIONS OF ODESA REGION
One of the most important problems of the modern wine production technology is the production of high quality and competitive products. As you know, wine quality largely depends on the breed of yeast. The main requirement for yeast is completeness of fermentation, which depends on the amount of yeas...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2019-12-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/1555 |
| Summary: | One of the most important problems of the modern wine production technology is the production of high quality and competitive products. As you know, wine quality largely depends on the breed of yeast. The main requirement for yeast is completeness of fermentation, which depends on the amount of yeast involved, aeration, initial content of various substances in must, temperature, pH of the environment. Application of imported materials in special conditions of national winemaking requires laboratory and industrial research to rationalize the use of local and foreign pure yeast cultures and to accelerate the process of grape must fermentation. Therefore, in the current study, influence of the yeast origin and feasibility of using additional nutrition for the process of grape must fermentation and physicochemical parameters, as well as organoleptic characteristics of white wine grape varieties Aromatniy and Zagrei of the generative breeding of National Scientific Centre “Tairov Institute of Viticulture and Winemaking”. As a result, it was found out that the fermentation process was complete in both the control and experimental samples. There were no facts of underfermentation. When supplemental nitrogen nutrition was used, the fermentation activity of yeast increased and the fermentation process ended faster. Dynamics of the cells total number of Aromatic and Zagrei varieties was identical during 2015-2017 and did not depend on the fermentation scheme. It was discovered that the fermentation process does not depend on the added feeding, but the breed of yeast affects the physicochemical parameters, namely the content of volatile acids. The results obtained showed influence of the breed of yeast and feeding on the organoleptic characteristics of these varieties. In Southern Ukraine, in terms of influence on the quality characteristics of wine materials, application of active dry yeast of Saccharomyces cerevisiae type with a two-stage nutrition complex has a positive effect on the physicochemical parameters and allows showing the varietal characteristics of the corresponding grape variety. |
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| ISSN: | 2073-8684 2409-7004 |