[Polycanescine effectivness at plum fermented-alcoholyzed production]
2007
Panasyuk, A.L. | Linetskaya, A.E. | Rozina, L.I. | Pelikh, L.A. | Shur, I.M., All-Russia Research and Development Inst. of Brewing, Beverage and Wine-Making Industry, Moscow (Russian Federation)
The effectiveness of the enzymatic complex preparation polycanescine PC (pectolytic, proteolytic, hemicellulose and glycosidase activities) at plum wine material (PWM) production was researched. The aim of the study was to increase must output at the stage of fruit processing, to clarify it better at PWM treatment and to make plum wine more stabile and of better quality. At laboratory the pulp was treated by fermentation without PC, with PC and with PC and pre-thermal. The must output, viscosity and suspension content was determined, the highest output was at must treatment by PC at 0.03%. The test data of sugars, titrated and volatile acids, ethanol volume concentration, aminoacids, polyphenols, pectins and aromatic compounds in PWM were presented. The degustation showed that tested PWM treated by PC had bright rosy colour, plum expressed tones in flavour and taste, without extraneous smells and tastes. At working conditions the PC doses from 0.005 to 0.02% at hardly clarified PWM treatment were tested at 20 C deg during 2-5 days. The follow fining of PWM by bentonite (BN) and gelatine (GL) showed that the control PWM failed to be treated till complete transparence even by a high BN dose (4.0 g/cubic decimeter) with GL (50 mg/cubic decimeter). PWM treated by PC were clarified by BN in a dose 2 g/cubic decimeter with GL in a dose 20 mg/cubic decimeter and they were stable to bottling; pectine content increased in 2-2.8 times. The conclusion is that to use PC in the technology of fermented-alcoholyzed PWM is perspective.
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