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Analysis of complex technologies for obtaining wine products with increased antioxidant propertiesстатья
- Авторы: Grishin Y.V., Kazak A.N., Oleinikov N.N., Gallini N.I., Chetyrbok P.V.
- Сборник: Selected Papers of the V International Scientific and Practical Conference "Distance Learning Technologies" (DLT 2020)
- Том: 2914
- Год издания: 2020
- Место издания: CEUR Workshop Proceedings CEUR Workshop Proceedings
- Первая страница: 357
- Последняя страница: 364
- Аннотация: This paper presents the results of studies of the phenolic compositionand antioxidant activity of table wine materials from grapes of white technicalEuropean varieties grown in the soil and climatic conditions of the southern regions of Russia, depending on the method of its processing and using the solidcomponents of the grape bunch. The study showed that the use of tegumentalmaceration provides an increase in the mass concentration of monomeric formsof phenolic compounds by 1.8 times, antioxidant activity by 1.3 times; partial(1/3 of grape sugars) fermentation of pulp with ridges allows increasing the massconcentration of monomeric forms of phenolic compounds by 2.8 times, and. andantioxidant activity 1.8 times; complete fermentation of sugars in pulp withridges leads to an increase in the mass concentration of monomeric forms of phenolic compounds in products by 5.0 times and antioxidant activity by 2.1 timescompared to the traditional "white" grape processing method, without contactingthe must with the solid parts of the grapes. The developed complex technologyof processing grapes of white technical European varieties with the use of winemaking wastes will make it possible to obtain high-quality products with increased antioxidant properties.
- Добавил в систему: Олейников Николай Николаевич