The Blackcurrant Tincture Technology
Students Name: Makarenko Anna Hennadiivna
Qualification Level: magister
Speciality: Fermentation Products and Wine-making Technologies
Institute: Institute of Chemistry and Chemical Technologies
Mode of Study: full
Academic Year: 2022-2023 н.р.
Language of Defence: ukrainian
Abstract: The topic of the master’s qualification thesis is "Technology of blackcurrant tincture". The purpose of the work is to perform experimental studies and develop, based on their results, the technology of blackcurrant tincture, to determine the economic costs of conducting research. The first chapter of the work examines the scientific and technological basis of the production of tinctures and describes the characteristics of the raw materials, the methods of experiments and analyzes and the results of the research. In order to establish the regularities of obtaining tincture from black currant, the processes of obtaining its water-alcohol extract and extracting chemical substances of berries with sugar were studied. It was established that the water-alcohol extract and the sugar extract contained 31.16 vol. % (25.60 wt. %) and 12.19 vol. % (9.79 wt. %) of alcohol, respectively. The content of dry substances in the water-alcohol extract and sugar extract, determined in the cubic residue after distillation of the obtained extracts, was 1.6 and 43.4 wt. %, respectively. The acidity of the obtained extracts was 0.09 and 0.11 mol/l, or 0.57 and 0.72 g (in terms of malic acid) per 100 ml of water-alcohol extract and sugar extract, respectively. The iodometric method established that the content of ascorbic acid in the alcohol extract from currants was 94 mg/100 ml, and in the sugar extract - 26 mg/100 ml, respectively. The content of vitamin C in the finished drink was 52 mg/100 ml, which correlates well with the content of ascorbic acid in the extracts and its possible content after mixing the extracts. The finished drink was characterized by the following indicators: alcohol content - 19.6 wt. %, dry matter content – 17.2%. These indicators are determined by the relative density of the distillate and the cubic residue after the drink is distilled. Calculations have established that 16.0 wt remains in the berries after extraction. % alcohol and 28.9% dry matter.The second section describes the proposed technological scheme and selected equipment for obtaining this product. The third chapter presents the economic part of the research, the calculation of the costs of raw materials, devices, devices, electricity, the calculation of the wages of the manager, the researcher, and the rent for the premises. Based on the results of the study, the regularities of obtaining water-alcohol extract and sugar extract from blackcurrant berries were established, the physicochemical properties of the obtained extract and extract were determined, and the basics of the technology for preparing blackcurrant tincture were developed.