CHANGES IN THE CONTENT OF AMINO ACIDS AND ALDEHYDES DURING THE THERMAL TREATMENT OF VINOMATERIALS FOR LIQUEUR WINES
One of the main factors in the process of typing (port wine) wines is heat treatment, which is accompanied by the reaction of melanoidin formation. The study and understanding of these processes facilitates the possibility of regulating the reaction towards the formation of characteristic compounds...
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| Format: | Article |
| Language: | Russian |
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North-Caucasus Federal University
2022-08-01
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| Series: | Современная наука и инновации |
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| Online Access: | https://msi.elpub.ru/jour/article/view/96 |
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| author | V. E. Strukova M. A. Nazarenko L. I. Stribizheva |
| author_facet | V. E. Strukova M. A. Nazarenko L. I. Stribizheva |
| author_sort | V. E. Strukova |
| collection | DOAJ |
| description | One of the main factors in the process of typing (port wine) wines is heat treatment, which is accompanied by the reaction of melanoidin formation. The study and understanding of these processes facilitates the possibility of regulating the reaction towards the formation of characteristic compounds for a particular type of wine. Most of the nitrogenous substances in wines are amino acids. They are involved in the darkening reactions of liqueur wines, are sources of formation of substances such as aldehydes, higher alcohols, which affects the organoleptic characteristics of wines. |
| format | Article |
| id | doaj-art-947c16c3a50f4f30afd5f6a77e79de15 |
| institution | Kabale University |
| issn | 2307-910X |
| language | Russian |
| publishDate | 2022-08-01 |
| publisher | North-Caucasus Federal University |
| record_format | Article |
| series | Современная наука и инновации |
| spelling | doaj-art-947c16c3a50f4f30afd5f6a77e79de152025-08-20T03:59:11ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2022-08-010218319110.33236/2307-910X-2019-2-26-183-19195CHANGES IN THE CONTENT OF AMINO ACIDS AND ALDEHYDES DURING THE THERMAL TREATMENT OF VINOMATERIALS FOR LIQUEUR WINESV. E. Strukova0M. A. Nazarenko1L. I. Stribizheva2Kuban state technological UniversityKuban state technological UniversityKuban state technological UniversityOne of the main factors in the process of typing (port wine) wines is heat treatment, which is accompanied by the reaction of melanoidin formation. The study and understanding of these processes facilitates the possibility of regulating the reaction towards the formation of characteristic compounds for a particular type of wine. Most of the nitrogenous substances in wines are amino acids. They are involved in the darkening reactions of liqueur wines, are sources of formation of substances such as aldehydes, higher alcohols, which affects the organoleptic characteristics of wines.https://msi.elpub.ru/jour/article/view/96wine materialsprocessingmodeling systemmelaniemelanieamino acidsaldehydestransaminationdeamination |
| spellingShingle | V. E. Strukova M. A. Nazarenko L. I. Stribizheva CHANGES IN THE CONTENT OF AMINO ACIDS AND ALDEHYDES DURING THE THERMAL TREATMENT OF VINOMATERIALS FOR LIQUEUR WINES Современная наука и инновации wine materials processing modeling system melaniemelanie amino acids aldehydes transamination deamination |
| title | CHANGES IN THE CONTENT OF AMINO ACIDS AND ALDEHYDES DURING THE THERMAL TREATMENT OF VINOMATERIALS FOR LIQUEUR WINES |
| title_full | CHANGES IN THE CONTENT OF AMINO ACIDS AND ALDEHYDES DURING THE THERMAL TREATMENT OF VINOMATERIALS FOR LIQUEUR WINES |
| title_fullStr | CHANGES IN THE CONTENT OF AMINO ACIDS AND ALDEHYDES DURING THE THERMAL TREATMENT OF VINOMATERIALS FOR LIQUEUR WINES |
| title_full_unstemmed | CHANGES IN THE CONTENT OF AMINO ACIDS AND ALDEHYDES DURING THE THERMAL TREATMENT OF VINOMATERIALS FOR LIQUEUR WINES |
| title_short | CHANGES IN THE CONTENT OF AMINO ACIDS AND ALDEHYDES DURING THE THERMAL TREATMENT OF VINOMATERIALS FOR LIQUEUR WINES |
| title_sort | changes in the content of amino acids and aldehydes during the thermal treatment of vinomaterials for liqueur wines |
| topic | wine materials processing modeling system melaniemelanie amino acids aldehydes transamination deamination |
| url | https://msi.elpub.ru/jour/article/view/96 |
| work_keys_str_mv | AT vestrukova changesinthecontentofaminoacidsandaldehydesduringthethermaltreatmentofvinomaterialsforliqueurwines AT manazarenko changesinthecontentofaminoacidsandaldehydesduringthethermaltreatmentofvinomaterialsforliqueurwines AT listribizheva changesinthecontentofaminoacidsandaldehydesduringthethermaltreatmentofvinomaterialsforliqueurwines |