Investigation of the influence of technological extrasion methods of pulp on the composition and quantitative content of phenolic substances in red natural wine materials
The article presents the results, studies of the influence of various methods of extracting pulp on changes in qualitative composition and quantitative content of phenolic substances in red dry wine materials of the Saperavi variety.Extraction of the pulp was carried out by complete and partial ferm...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2019-12-01
|
| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/289 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849693087451840512 |
|---|---|
| author | H. R. Siyukhov T. A. Ustyuzhaninova O. M. Rodina |
| author_facet | H. R. Siyukhov T. A. Ustyuzhaninova O. M. Rodina |
| author_sort | H. R. Siyukhov |
| collection | DOAJ |
| description | The article presents the results, studies of the influence of various methods of extracting pulp on changes in qualitative composition and quantitative content of phenolic substances in red dry wine materials of the Saperavi variety.Extraction of the pulp was carried out by complete and partial fermentation of the wort on the pulp with preliminary fermentation, with pulp heating and carbon dioxide maceration.It’s been found that the method of pulp extraction has a significant effect on the mass concentration of flavonoids (anthocyanins, catechins and flavonols);The extraction method has a significant impact on the qualitative composition and quantitative content of monomeric forms of phenolic substances - phenol carboxylic acids of benzoic and cinnamon series (C6 - C1 and C6 - C3).For the Saperavi variety, the largest number of phenolic acids has been identified in the wine material obtained by carbon dioxide maceration;A significant difference has been found in mass concentrations of phenolic acids in wine materials obtained by different methods for pulp extraction. The smallest number of phenolic acids has been found at extracting pulp by heating;Processing the pulp with an enzyme preparation increases the content of phenolic compounds in the wine material, including anthocyanins, which determine the completeness of the taste, aroma and color of the wine. |
| format | Article |
| id | doaj-art-12daa09abe724f819e2e49c13da889e3 |
| institution | DOAJ |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| publishDate | 2019-12-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj-art-12daa09abe724f819e2e49c13da889e32025-08-20T03:20:32ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292019-12-0104637010.24411/2072-0920-2019-10406287Investigation of the influence of technological extrasion methods of pulp on the composition and quantitative content of phenolic substances in red natural wine materialsH. R. Siyukhov0T. A. Ustyuzhaninova1O. M. Rodina2FSBEI of HE «Maykop State Technological University»FSBEI of HE «Maykop State Technological University»FSBEI of HE «Maykop State Technological University»The article presents the results, studies of the influence of various methods of extracting pulp on changes in qualitative composition and quantitative content of phenolic substances in red dry wine materials of the Saperavi variety.Extraction of the pulp was carried out by complete and partial fermentation of the wort on the pulp with preliminary fermentation, with pulp heating and carbon dioxide maceration.It’s been found that the method of pulp extraction has a significant effect on the mass concentration of flavonoids (anthocyanins, catechins and flavonols);The extraction method has a significant impact on the qualitative composition and quantitative content of monomeric forms of phenolic substances - phenol carboxylic acids of benzoic and cinnamon series (C6 - C1 and C6 - C3).For the Saperavi variety, the largest number of phenolic acids has been identified in the wine material obtained by carbon dioxide maceration;A significant difference has been found in mass concentrations of phenolic acids in wine materials obtained by different methods for pulp extraction. The smallest number of phenolic acids has been found at extracting pulp by heating;Processing the pulp with an enzyme preparation increases the content of phenolic compounds in the wine material, including anthocyanins, which determine the completeness of the taste, aroma and color of the wine.https://newtechology.mkgtu.ru/jour/article/view/289extractionanthocyaninsphenolic acidscarbonic acid macerationthermovinification |
| spellingShingle | H. R. Siyukhov T. A. Ustyuzhaninova O. M. Rodina Investigation of the influence of technological extrasion methods of pulp on the composition and quantitative content of phenolic substances in red natural wine materials Новые технологии extraction anthocyanins phenolic acids carbonic acid maceration thermovinification |
| title | Investigation of the influence of technological extrasion methods of pulp on the composition and quantitative content of phenolic substances in red natural wine materials |
| title_full | Investigation of the influence of technological extrasion methods of pulp on the composition and quantitative content of phenolic substances in red natural wine materials |
| title_fullStr | Investigation of the influence of technological extrasion methods of pulp on the composition and quantitative content of phenolic substances in red natural wine materials |
| title_full_unstemmed | Investigation of the influence of technological extrasion methods of pulp on the composition and quantitative content of phenolic substances in red natural wine materials |
| title_short | Investigation of the influence of technological extrasion methods of pulp on the composition and quantitative content of phenolic substances in red natural wine materials |
| title_sort | investigation of the influence of technological extrasion methods of pulp on the composition and quantitative content of phenolic substances in red natural wine materials |
| topic | extraction anthocyanins phenolic acids carbonic acid maceration thermovinification |
| url | https://newtechology.mkgtu.ru/jour/article/view/289 |
| work_keys_str_mv | AT hrsiyukhov investigationoftheinfluenceoftechnologicalextrasionmethodsofpulponthecompositionandquantitativecontentofphenolicsubstancesinrednaturalwinematerials AT taustyuzhaninova investigationoftheinfluenceoftechnologicalextrasionmethodsofpulponthecompositionandquantitativecontentofphenolicsubstancesinrednaturalwinematerials AT omrodina investigationoftheinfluenceoftechnologicalextrasionmethodsofpulponthecompositionandquantitativecontentofphenolicsubstancesinrednaturalwinematerials |