Application оf Spicy-Aromatic Plants In Wine Technology
Students Name: Balenko Serhii Serhiiovych
Qualification Level: magister
Speciality: Fermentation Products and Wine-making Technologies
Institute: Institute of Chemistry and Chemical Technologies
Mode of Study: full
Academic Year: 2020-2021 н.р.
Language of Defence: ukrainian
Abstract: Annotation Balenko S.S., Ludyn A.M. (supervisor). Application of spicy-aromatic plants in wine technology. Master’s thesis. -Lviv Polytechnic National University, Lviv, 2020. Extended abstract. In recent years, analysts in Ukraine have noted a trend of increasing demand for aromatized wines. Among this group of drinks the most popular are vermouths - grape wines, flavored with infusions of mixtures of plant ingredients, some of which give a characteristic aroma, others - a bitter taste. Therefore, domestic winemakers are faced with the task of developing efficient and cost-effective production schemes, which will make it possible to obtain high-quality aromatized wines that can compete not only in the domestic market but also in the world. Spicy-aromatic raw materials have high antioxidant activity due to the presence in the chemical composition of essential oils, phenolic compounds and vitamins. According to the literature [3], studies were conducted on the suitability of spicy-aromatic raw materials of different regions of Ukraine: Transcarpathia as a promising and environmentally friendly area; Crimea as a region that was the main supplier of raw materials for vermouth; as well as the Central region. Study object – spicy and aromatic raw materials of some regions of Ukraine. Scope of research – technological parameters of the method of extraction of spicy-aromatic raw materials for the production of vermouth. Goal of research – the study is to compare the methods of using spicy-aromatic plants in the technology of flavored beverages and to develop an improved method of obtaining vermouth. Briefly put research results. In the study [3], the extraction of plants was performed with aqueous-alcoholic solutions with a volume fraction of ethyl alcohol 30, 40, 50, 60 and 70%, for 10 days at temperatures of 15, 20, 30 ?C in the ratio of raw material: extractant 1: 7, 5, 1:10, 1: 12.5. The first extract was drained, and the depleted spice-aromatic raw material was filled with a wine-alcohol solution with a concentration of 25% vol. and extracted for another five days. Studies of the chemical composition of extracts of the first and second plums, wine materials and finished vermouth were performed using conventional methods of analysis in winemaking. As a result, the quantitative content of essential oils of spicy-aromatic raw materials of some regions of Ukraine was determined and it was established that the herbs of Transcarpathia contain the largest number of aroma-forming components in essential oils. Studies conducted for such herbs have confirmed the presence in the essential oil of spicy-aromatic raw materials of the Transcarpathian region of a wide range of aroma-forming components that were absent in the raw materials of the Crimean region and Kyiv region, which allows them to create vermouth with a variety of authentic flavors. It is also important that the spicy-aromatic raw materials originating from the Crimea, which were mostly used to obtain vermouth, can be successfully replaced by raw materials originating from Transcarpathia. For vermouth, the stage of processing wine material with activated carbon is important, as a result of which the color becomes much lighter, and the aroma loses varietal characteristics and becomes less intense [4]. Such wine material on organoleptic indicators is a suitable basis for vermouth. However, the treatment of stable wine material with activated carbon leads to an increase in calcium ions, which can cause instability of the finished vermouth. It was found that the increase of calcium ions when using activated carbon brands Decoran and Granucol GE does not cause turbidity of crystalline nature. An advanced technology for obtaining vermouth was proposed, which provides for the extraction of spicy-aromatic raw materials under the following conditions: the strength of the extractant for the first drain 40% vol., For the second - 25% vol., The ratio of raw material: extractant - 1:10, extraction temperature - 20 oC , the duration of extraction for the first drain - 5 days, for the second - 1… 2 days [3]. To soften the taste of vermouth and lighten it, use a blend of activated charcoal brands Decoran and Granucol GE, which do not cause turbidity of the material. For calculations according to the technological scheme used the composition "Bouquet of Transcarpathia", with the following composition (% wt.): Hyssop - 16; mountain savory and oregano - 15 each; fragrant savory, thyme and lemon balm - 10 each; lavender - 8; lofant - 7; fennel, mint and wormwood - 3. The paper describes the raw materials, auxiliary materials and energy resources of the process of obtaining vermouth. The technological scheme of obtaining vermouth from Rkatsiteli grapes and spicy-aromatic raw materials originating from the Transcarpathian region is proposed, the cost coefficients of the process are calculated, and the main technological equipment is selected. The technical and economic analysis of expediency of production of vermouth "Bouquet of Transcarpathia" is carried out.