FORMATION OF AROMATIC SUBSTANCES IN TABLE APPLE WINE MATERIALS DEPENDING ON STORAGE LENGTH OF FRUIT

Authors

  • V. Voytsekhivskiy National University of Life and Environmental Sciences, Kiev, Ukraine , National University of Life and Environmental Sciences, Kiev, Ukraine
  • A. Tokar National university of horticulture, Uman , National university of horticulture, Uman
  • I. Smetanska University of Applied Sciences Weihenstephan-Triesdorf, Agricultural Faculty, Weidenbach, Germany , University of Applied Sciences Weihenstephan-Triesdorf, Agricultural Faculty, Weidenbach, Germany

DOI:

https://doi.org/10.31548/dopovidi2016.06.019

Keywords:

fruit, apple-tree, wine materials, terpenoids, storing, quality

Abstract

The research results of changes that happen with aromatic substances (of terpene alcohols) in apple wine material depending on storage length of fruit are submitted. The research found that for getting qualitative table wine materials is reasonable to storage fruit Rubinove Duky sort in the storehouses without artificial cooling no longer than 10 days. 

References

Abdurazakova S.H., Fomicheva T.M. & Hakimova S.P. (1982). Biogenez terpenoidnyih soedineniy drozhzhami [Biogenesis of yeast terpenoid compounds]. Izvestiya. Proceedings of the universities, 2(145), 134-135. [in Ukrainian].

VoytsehIvskiy V.I. (2000). Zalezhnіst yakostі yabluchnih stolovih vinomaterіalіv vіd rasi drіzhdzhіv [Dependence quality apple table wine yeasts to race]. Scientific Bulletin National Agrarian University, 31, 191-193. [in Ukrainian].

Voytsehіvskiy V.I. (2003). Vmіst terpenovih spirtіv u sokah zalezhno vіd sortu yabluk [Terpene alcohols content in juices depending on the variety of apples]. Scientific Bulletin University Т. Shevchenko. 36–39. [in Ukrainian].

Bilko M.V., Gerzhikova V.G. (1997). Terpeni i ih rol v aromate vin [Terpenes and their role in the flavor of wine. Collection ollection of scientific works "Scientific and technological progress in the agro-industry". 121. [in Russian].

Kondratenko T.E. Voytsehіvskiy V.I. (2002). ZalezhnIst bIohImIchnogo skladu plodIv yablunI vId meteorologIchnih umov [Dependence biochemical composition of fruits apple on meteorological conditions]. Scientific Bulletin of National Agrarian University. 47. 237-243. [in Ukrainian].

Litovchenko A.M. еd (1998). Osnovnyie pravila proizvodstva plodovyih vin. [Basic rules for the production of fruit wines] The book. 1: Technology fruit wines. Dnepropetrovsk: Sich. [in Russian].

Litovchenko О.M., Voytsehіvskiy V.I. (2000). Pokraschennya bіohImіchnogo skladu komponentіv plodovo-yagIdnih vin [Biochemical composition of apple wine, depending on the used enzymes and flocculants]. Scientific Bulletin of National Agrarian University, 24. 165–170. [in Ukrainian].

Litovchenko О.M., Voytsehіvskiy V.I., V.P. Chernyavskiy (2002). Bіohіmіchniy sklad yabluchnih vinomaterіalіv zalezhno vіd vikoristanih fermentnih preparatіv ta flokulyantіv. [Biochemical composition of apple wine, depending on the used enzymes and flocculants]. Sadivnitstvo – Horticulture, 54. 222–232. [in Ukrainian]. https://doi.org/10.1023/A:1023479406727

Ogorodnik S.T., Pavlenko N.M., Buryan N.I. et all. (1981). Metodi tehnohimicheskogo i mikrobiologicheskogo kontrolya v vinodelii. [Methods of techno-chemical and microbiological control in Winemaking]. М.: Pischeprom − Food processing industry, 145. [in Russian].

Savchuk N.T., Podpryatov G.I., Skaletska, L.F. Ninko P.I. ta in. (2005). TehnohImIchniy kontrol produktsIYi roslinnitstva. [Techno- chemical control crop production]. K.: Aristey. 256. [in Ukrainian].

Tehnologicheskaya instruktsiya po proizvodstvu plodovyih i yagodnyih sokov (krome tsitrusovyih i vinogradnogo). [Technological instruction on production of fruit and berry juices (except citrus and grape)]. The collection of technological instructions for the production of canned food, 1. 149-222. [in Russian].

Rapp A. (1989). Natural flavours of wine. Correlation between instrumental analysis and sensory perception. Vol. 334, 7, 613-614. [in English].

Downloads

Published

2016-11-24

Issue

No. 6 (63) (2016)

Section

Agronomy

License

Relationship between right holders and users shall be governed by the terms of the license Creative Commons  Attribution – non-commercial – Distribution On Same Conditions 4.0 international (CC BY-NC-SA 4.0):https://creativecommons.org/licenses/by-nc-sa/4.0/deed.uk

Authors who publish with this journal agree to the following terms:

  • Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  • Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  • Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).