[Fruit wines of Actinidia berries (growing wild lianas)]
2009
Palagina, M.V. | Zakharenko, E.M., Pacific Ocean State Economic Univ., Vladivostok (Russian Federation)
A technology of fruit wine (FW) production is presented. Fruits to use are actinidia (AC) ones gathered of wild species Actinidia kolomikta and A. polygama growing in mixed and evergreen forests of the Far East. The fruits of AC kolomikta to use are green and the ones of AC polygama have brilliant orange color being mature. The fruits of AK have contained up to 10% of sugars, big mount of the vitamin C (up to 1400 milli gram %), up to 2% of organic acids, pectins, coloring and tanning agents, microelements. Phenol compound content is high enough: 70.2 mg/l of AC kolomikta juice and 189.0 mg/l of AC polygama. FW are prepared according the traditional scheme using technological features developed before. Selected dry of the race Saccharomyves cerevisiae LW31730 (Germany) yeasts are used which are resistant to low temperatures (13-17 deg C), applicable for soft cold fermentation and giving a fruit tone to the finished product. Light semisweet FW are received on the base of treated wine materials. The data of chemicophysical properties and critical indices of food safety of the FW: bioactive substance content has received in compare with the raw materials; the one of vitamin C and phenol compounds has done by 30 and 40% respectively. The finished FW have received high organoleptic scores and have characterized by natural originality and taste pure
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