Uman NUH | today: 02/13/2023
| Author(s) | Tokar A.Y., Doctor of Agricultural Sciences, Professor, Head of the Department of technology of Storage and Processing of Fruits and Vegetables faculty, Uman National University of Horticulture | ||
|---|---|---|---|
| Category | Primary processing of crop products | ||
| year | 2015 | issue | №2, 2015 |
| pages | 39-44 | index UDK | 663.3 | DOI |
| Abstract | The change of organic acids contents at fruit must fermentation and determining its causes is a significant problem of wine technology of different types. It troubles scientists and experts, biologists, chemists, technologists have been engaged in it for several centuries and even nowadays. It is connected not only with manufacturing of wine and other drinks of high quality, but also with additional expenses at manufacturing, which are caused by insufficient mass concentration of titrating acids and its improvement with the help of organic acids adding. So, studying the factors, which affect organic substances in fruit must at fermentation, and analysis of their influence force is of essential importance for regulating the process in the targeted direction. Achieving set results means getting products of high quality. A lot of researches observed a tendency to reduction and improvement of titrating acids contents at apple musts fermentation. The issue of introducing differentiated standards of titrating acids wastes at fermentation is up to date. The change of organic acids contents at fruit musts fermentation highly depends on the environmental conditions, especially on mass concentration of titrating acids of fermentation in must. Increasing pasteurized musts contents is caused by their fermentation with a high original concentration of sugars in a pure yeast crop from apples and pears with concentration of titrating acids in must to fermentation, that is less than 4,0 g/dm3. Apple acid is usually almost lost during that process. But lactic acid, amber acid and volatile acids appear and balance its losses. The result of organic acids biotransformation is the increase of drink biological evaluation, ability to reduce citric acid losses at manufacturing. The increase of titrating acids mass concentration (у, %) can be prognosticated by an equation of the third order: у = 4,2258х3 – 55,45х2 + 267,04х -505,25, where х – actual mass concentration of titrating acids in must to fermentation, σ(x) = 15,96%. The area of use: х < 4,0 g/dm3. Titrating acids losses (у) at fruit musts fermentation can be prognosticated with an equation of a curve of the third order: у = -0,1672х3 + 4,3807х2 – 35,96х + 99,42, where х – actual mass concentration of titrating acids in must to fermentation, an average quadratic deviation of losses – σ(x) = 2,2%. The area of use: х > 5,0 g/dm3. The direction of titrating acids concentration change at fruit must fermentation cannot be exactly prognosticated in the area with the mass concentration of titrating acids in musts (х = 4–5 g/dm3). | ||
| Key words | organic, titrating acids, fruit musts | ||