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- The influence of herbal supplements and ascorbic acid on the rheological
properties of semi-finished and finished products;
- Confirmed the compliance of the physico - chemical, organoleptic and
microbiological parameters of samples made on the proposed recipes regulatory
requirements.
New raw materials and fermentation technology of sea buckthorn wort. The
main disadvantage of wines obtained from sea buckthorn, taste is not balanced
due to the strong wort dilution water, resulting in a wine base with unexpressed
unharmonized aroma and taste.
One way to address these shortcomings - obtaining wines and wine on red
wine technology providing ferment the wort together with the pulp.
An important condition for the fermentation of the wort on the red way -
fermenting wort good contact with the skins, seeds raw.
In this regard, the authors decided to implement two methods of fermenting
wort in contact with the pulp: fermentation in closed tank with a "floating cap"
and fermentation in a closed container with a "submerged cap".
During the experiment, the first step of getting wine to study the
composition of raw materials, determined the content of reducing sugars and
titratable acidity of sea buckthorn wort.
Further carried out the fermentation of the wort in contact with the pulp.
The resulting wine materials subjected to standard treatments in order to
obtain a wine stable physical - chemical and biological haze on the principle
flowsheet producing table dry wine from the sea buckthorn.
The scheme provides for operations such as inspection of raw materials,
crushing buckthorn berries, pasteurization of cooked mash, bringing the mash to
desired of conditions, fermenting wort and processing of the wine.
Pasteurized pulp is sent to wine and white, red fashion.
Fermentation carried out - red method with floating cap in the laboratory -.
Fermentation tank capacity of 10 liters, and submerged in a glass cap installation
- 40l wort to ferment buckthorn in contact with the pulp (the Department of
Development).
Wort fermentation was carried out with the use of wine dry active yeast
race "TURBO - 24".
In the course of the fermentation was monitored in samples residual sugar
alcohol content. According to the dynamics of fermentation and alcohol storage
sugars, it can be seen that the fermentation of sugars, and the accumulation of
alcohol in all the samples held uniformly.
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