IMPROVEMENT OF THE TECHNOLOGICAL MODES OF PRODUCING DRY WHITE TABLE WINES
By using the classical technology of making dry white wines, which does not involve maceration of the pomace, we can produce standard table wines, light and delicate. This minimises such an objectionable factor as saturation of the wine with extra nitrogenous and phenolic substances and oxidative en...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Odesa National University of Technology
2020-12-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/1898 |
| _version_ | 1811330521634963456 |
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| author | A. Khodakov O. Tkachenko G. Sarkisyan O. Radionova T. Suhachenko |
| author_facet | A. Khodakov O. Tkachenko G. Sarkisyan O. Radionova T. Suhachenko |
| author_sort | A. Khodakov |
| collection | DOAJ |
| description | By using the classical technology of making dry white wines, which does not involve maceration of the pomace, we can produce standard table wines, light and delicate. This minimises such an objectionable factor as saturation of the wine with extra nitrogenous and phenolic substances and oxidative enzymes. On the other hand, this scheme gives a specific varietal aroma no chance to reveal itself more expressively. The paper overviews briefly the scientific works considering the modes of pomace maceration before fermentation and the use of enzyme preparations in the technology of white table wines. The physicochemical and sensory characteristics of wine materials from Rkatsiteli grapes grown in the south of the Mykolaiv Region have been analysed. This analysis has proved that standard white table wine materials can be obtained both by the traditional method (the so called ‘white’ method) and with the use of short-term maceration of the pomace. Macerating the pomace resulted in obtaining fuller, richer wine materials with a bright aroma and good body. It has been shown that to obtain bright and not too blunt wine materials, the most essential parameter of the maceration process is its low temperature. A pectolytic enzyme preparation used during maceration increased, to some extent, the mass concentration of phenolic substances, the reduced extract, the optical density, and the concentration of terpene alcohols. Besides, it allowed fuller revealing a wine’s aromatic profile. The research has resulted in establishing that there is regularity in how the concentration of terpene alcohols changes with different temperature conditions of steeping the pomace. It has been shown that the maximum concentration of terpenes responsible for the varietal aroma is best retained in wine materials when the maceration temperature is 5°C. A rise in the pomace maceration temperature to 20°C led to a decrease in the concentration of labile terpene alcohols, so it should be avoided in producing quality wines. Studying different maceration modes has allowed recommending a certain method to manufacture full-bodied, well-structured white table wines with a pronounced varietal aroma. This method involves adding the enzyme preparation Depectil CLARIFICATION to the pomace and macerating it for 12 hours at 5°C. |
| first_indexed | 2024-04-13T16:04:26Z |
| format | Article |
| id | doaj.art-5052621754254efc93d8dbdadbdc84be |
| institution | Directory Open Access Journal |
| issn | 2073-8684 2409-7004 |
| language | English |
| last_indexed | 2024-04-13T16:04:26Z |
| publishDate | 2020-12-01 |
| publisher | Odesa National University of Technology |
| record_format | Article |
| series | Harčova Nauka ì Tehnologìâ |
| spelling | doaj.art-5052621754254efc93d8dbdadbdc84be2022-12-22T02:40:26ZengOdesa National University of TechnologyHarčova Nauka ì Tehnologìâ2073-86842409-70042020-12-0114410.15673/fst.v14i4.18981898IMPROVEMENT OF THE TECHNOLOGICAL MODES OF PRODUCING DRY WHITE TABLE WINESA. Khodakov0O. Tkachenko1G. Sarkisyan2O. Radionova3T. Suhachenko4Odessa National Academy of Food TechnologyOdessa National Academy of Food TechnologiesOdessa National Academy of Food TechnologiesOdessa National Academy of Food TechnologiesOdessa National Academy of Food TechnologiesBy using the classical technology of making dry white wines, which does not involve maceration of the pomace, we can produce standard table wines, light and delicate. This minimises such an objectionable factor as saturation of the wine with extra nitrogenous and phenolic substances and oxidative enzymes. On the other hand, this scheme gives a specific varietal aroma no chance to reveal itself more expressively. The paper overviews briefly the scientific works considering the modes of pomace maceration before fermentation and the use of enzyme preparations in the technology of white table wines. The physicochemical and sensory characteristics of wine materials from Rkatsiteli grapes grown in the south of the Mykolaiv Region have been analysed. This analysis has proved that standard white table wine materials can be obtained both by the traditional method (the so called ‘white’ method) and with the use of short-term maceration of the pomace. Macerating the pomace resulted in obtaining fuller, richer wine materials with a bright aroma and good body. It has been shown that to obtain bright and not too blunt wine materials, the most essential parameter of the maceration process is its low temperature. A pectolytic enzyme preparation used during maceration increased, to some extent, the mass concentration of phenolic substances, the reduced extract, the optical density, and the concentration of terpene alcohols. Besides, it allowed fuller revealing a wine’s aromatic profile. The research has resulted in establishing that there is regularity in how the concentration of terpene alcohols changes with different temperature conditions of steeping the pomace. It has been shown that the maximum concentration of terpenes responsible for the varietal aroma is best retained in wine materials when the maceration temperature is 5°C. A rise in the pomace maceration temperature to 20°C led to a decrease in the concentration of labile terpene alcohols, so it should be avoided in producing quality wines. Studying different maceration modes has allowed recommending a certain method to manufacture full-bodied, well-structured white table wines with a pronounced varietal aroma. This method involves adding the enzyme preparation Depectil CLARIFICATION to the pomace and macerating it for 12 hours at 5°C.https://journals.onaft.edu.ua/index.php/foodtech/article/view/1898dry white table winesmacerationcryomacerationenzymeswine materialsqualityterpenic compounds |
| spellingShingle | A. Khodakov O. Tkachenko G. Sarkisyan O. Radionova T. Suhachenko IMPROVEMENT OF THE TECHNOLOGICAL MODES OF PRODUCING DRY WHITE TABLE WINES Harčova Nauka ì Tehnologìâ dry white table wines maceration cryomaceration enzymes wine materials quality terpenic compounds |
| title | IMPROVEMENT OF THE TECHNOLOGICAL MODES OF PRODUCING DRY WHITE TABLE WINES |
| title_full | IMPROVEMENT OF THE TECHNOLOGICAL MODES OF PRODUCING DRY WHITE TABLE WINES |
| title_fullStr | IMPROVEMENT OF THE TECHNOLOGICAL MODES OF PRODUCING DRY WHITE TABLE WINES |
| title_full_unstemmed | IMPROVEMENT OF THE TECHNOLOGICAL MODES OF PRODUCING DRY WHITE TABLE WINES |
| title_short | IMPROVEMENT OF THE TECHNOLOGICAL MODES OF PRODUCING DRY WHITE TABLE WINES |
| title_sort | improvement of the technological modes of producing dry white table wines |
| topic | dry white table wines maceration cryomaceration enzymes wine materials quality terpenic compounds |
| url | https://journals.onaft.edu.ua/index.php/foodtech/article/view/1898 |
| work_keys_str_mv | AT akhodakov improvementofthetechnologicalmodesofproducingdrywhitetablewines AT otkachenko improvementofthetechnologicalmodesofproducingdrywhitetablewines AT gsarkisyan improvementofthetechnologicalmodesofproducingdrywhitetablewines AT oradionova improvementofthetechnologicalmodesofproducingdrywhitetablewines AT tsuhachenko improvementofthetechnologicalmodesofproducingdrywhitetablewines |