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- Title
DETERMINING THE POSSIBILITY OF MAKING MULBERRY WINE BY USING THE OSMOTIC DEHYDRATION PROCESS.
- Authors
Samilyk, Maryna; Nosyk, Mykola; Ryzhkova, Taisia; Bolhova, Nataliia; Tkachuk, Svetlana; Sakhnenko, Anna; Petrenko, Alla; Hrinchenko, Dmytro; Hnoievyі, Ihor
- Abstract
This study aimed to determine the possibility of using osmotic dehydration in the production of mulberry wine. Mulberry fruits (Mórus nígra L.) were mixed with 70 % sucrose solution and osmotic dehydration was carried out (τ=1 h, t=50±5 °C). At the stage of active fermentation, the osmotic solution separated from the fruits was added to the must (10 % by mass). Partially dehydrated mulberry fruits were infused for 12 hours in water at a temperature of 10–15 °C. The formed must was separated from the fruits, mixed with an osmotic solution, and a solution formed during pressing of dehydrated fruits. The mixture was fermented at 20±2 °C for 20 days under static conditions. At the end of fermentation, the young wine was kept at a temperature of 3–5 °C for 1 month. A second transfusion was performed, and its quality indicators were analyzed. It was established that the osmotic solutions formed during the osmotic dehydration of black mulberry fruits contain 42.60±0.25 mg/100 g of anthocyanins, which makes them an effective basis and additive for giving wine the desired sensory characteristics. The high content of anthocyanins in wine (35.8±0.5 mg/100 g) provides for its stable red-ruby color. As a result of hydrolysis, sucrose, which was the main component of the osmotic solution before mulberry dehydration, is transformed into glucose (27.74±0.05 g/100 g) and fructose (28.60±0.05 g/100 g). This significantly increases its biological value and gives the wine a harmonious taste characteristic of fruit wines. The wine made on the basis of mulberry fruit processing products is rated at 7.5 points. It had a pleasant taste and color, but a poorly developed aroma. Mulberry wine was classified as semi-dry because it had a low alcohol content (6±0.5 %), a low concentration of sugars (13.0±0.5 g/dm³), and a high concentration of volatile acids (1.4±0.5 g/dm³)
- Subjects
WINE making; FRUIT wines; DEHYDRATION; FRUIT processing; WATER temperature
- Publication
Eastern-European Journal of Enterprise Technologies, 2024, Vol 129, Issue 11, p31
- ISSN
1729-3774
- Publication type
Article
- DOI
10.15587/1729-4061.2024.306443