Удосконалення технології кріпленого білого вина

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dc.citation.epage87
dc.citation.issue1
dc.citation.spage82
dc.contributor.affiliationНаціональний університет “Львівська політехніка”
dc.contributor.affiliationLviv Polytechnic National University
dc.contributor.authorОробчук, О. М.
dc.contributor.authorБережнюк, А. Л.
dc.contributor.authorСубтельний, Р. О.
dc.contributor.authorДзіняк, Б. О.
dc.contributor.authorOrobchuk, O. M.
dc.contributor.authorBerezhniuk, A. L.
dc.contributor.authorSubtelnyi, R. O.
dc.contributor.authorDzinyak, B. O.
dc.coverage.placenameLviv
dc.coverage.placenameLviv
dc.date.accessioned2024-01-22T09:22:45Z
dc.date.available2024-01-22T09:22:45Z
dc.date.created2020-02-21
dc.date.issued2020-02-21
dc.description.abstractОписано речовини винограду, які формують характерний смако-ароматичний профіль білого кріпленого вина типу мадери. Для інтенсифікації екстрагування фенольних, нітрогенвмісних ароматичних речовин запропоновано використовувати ферментні препарати пектолітичної та целюлозолітичної дії Vinozym FCE G та Целовіридин Гх20. З метою глибокого окиснення ароматичних речовин матеріалу на стадії мадеризації запропоновано нагрівання виноматеріалу до 65 °С у камері із безперервним перекачуванням і дозуванням повітря.
dc.description.abstractThe substances of grapes that form the characteristic taste and aroma profile of white fortified wine of Madeira type were described. The use of enzyme preparations of pectolytic and cellulosolytic action Vinozym FCE G and Celoviridine Gx20 to intensify the extraction of phenolic, nitrogen-containing aromatic substances was proposed. In order to deeply oxidize the aromatic substances of the material at the stage of modernization, heating the wine material to 65 °C in a chamber with continuous pumping and dosing of air was proposed.
dc.format.extent82-87
dc.format.pages6
dc.identifier.citationУдосконалення технології кріпленого білого вина / О. М. Оробчук, А. Л. Бережнюк, Р. О. Субтельний, Б. О. Дзіняк // Chemistry, Technology and Application of Substances. — Lviv : Lviv Politechnic Publishing House, 2022. — Том 5. — № 1. — С. 82–87.
dc.identifier.citationenImprovement of the fortified white wine technology / O. M. Orobchuk, A. L. Berezhniuk, R. O. Subtelnyi, B. O. Dzinyak // Chemistry, Technology and Application of Substances. — Lviv : Lviv Politechnic Publishing House, 2022. — Vol 5. — No 1. — P. 82–87.
dc.identifier.doidoi.org/10.23939/ctas2022.01.082
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/60916
dc.language.isouk
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofChemistry, Technology and Application of Substances, 1 (5), 2022
dc.relation.references1. Perestrelo, R., Silva, C., Gonçalves, C., Castillo. M. (2020). An approach of the Madeira Wine Chemistry. Beverages, 6, 12. DOI: 10.3390/beverages6010012.
dc.relation.references2. Perestrelo, R., Silva, C., Câmara, J. S. (2019). Madeira wine volatile profile. A platform to establish madeira wine aroma descriptors. Molecules, 24, 3028–3045. DOI: 10.3390/molecules24173028.
dc.relation.references3. Mestres, M., Busto, O., Guasch, J., Guasch, G. (2000). Analysis of organic sulfur compounds in wine aroma. J. Chromatogr. А, 881, 569–581. DOI: 10.1016/s0021-9673(00)00220-x.
dc.relation.references4. Lopez, R., Aznar, M., Cacho, J., Ferreira, V. (2002). Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection. J. Chromatogr. A, 966, 167–177. DOI: 10.1016/s0021-9673(02)00696-9.
dc.relation.references5. Bylko, M. V. (2000). Razrabotka tekhnolohycheskykh pryemov formyrovanyia sortovoho aromata pry proyzvodstve stolovykh vynomateryalov: dys. kand. tekhn. nauk. Natsionalnyi instytut vynohradu i vyna Maharach, Yalta. (in Ukrainian).
dc.relation.references6. Nykulyshyn, I. Ie., Dziniak, B. O., Pikh, Z. H., Orobchuk, O. M., Kichura, D. B. (2019). Biokhimiia brodylnykh vyrobnytstv. Lviv, vydavnytstvo T. Soroky (in Ukrainian).
dc.relation.references7. Gusmer Fermentation Center (2021). Enological Enzymes for Winemaking https://www.gusmerwine.com/catalog/enological-enzymes.
dc.relation.references8. Enartis ENZIMI. (2019). Why use enzymes in enology? https://www.enartis.com/wp-content/uploads/2019/10/Enartis_ENZIMI_flyer_EN_SA.pdf.
dc.relation.references9. Valuiko, H. H., Domaretskyi, V. A., Zahoruiko, V. O. (2003). Tekhnolohyia vyna. Kyiv, Tsentr navchalnoi literatury (in Ukrainian).
dc.relation.references10. Kushkhova R. B. (2014). Udoskonalennia tekhnolohii mitsnykh marochnykh vyn typu madera. (Dys. kand. tekhn. nauk). Natsionalnyi instytut vynohradu i vyna Maharach, Yalta (in Ukrainian).
dc.relation.references11. Novozymes A/S. (2017). Vinozym® FCE G. https://lamothe-abiet.com/wpcontent/uploads/FT/EN/FT_EN_VINOZYM_FCE.pdf.
dc.relation.references12. Novakovska V. Iu. (2020). Vplyv multyenzymnoi kompozytsii tseliulozolitychnykh ta amilolitychnykh fermentiv na zasvoiennia vuhlevodiv v orhanizmi svynei: dys. kand. tekhn. nauk. Instytut kormiv ta silskoho hospodarstva Podillia NAAN, Vinnytsia [in Ukrainian].
dc.relation.references13. Pardo-García, A. I., De La Hoz, K. S., Zalacain, A., Alonso, G. L., Salinas, M. R. (2014). Effect of vine foliar treatments on the varietal aroma of Monastrell wines. Food Chem., 163, 258–266. DOI: 10.1016/j.foodchem.2014.04.100.
dc.relation.references14. Mendes-Pinto, M. M. (2009). Carotenoid breakdown products the-norisoprenoids-in wine aroma. Arch. Biochem. Biophys., 483, 236–245. DOI: 10.1016/j.abb.2009.01.008.
dc.relation.references15. Baron, M., Prusova, B., Tomaskova, L., Kumsta, M., Sochor, J. (2017). Terpene content of wine from the aromatic grape variety “Irsai Oliver” (Vitis vinifera L.) depends on maceration time. Open Life Sci., 12, 42–50. DOI: 10.1515/biol-2017-0005.
dc.relation.references16. Mozzon, M., Savini, S., Boselli, E., Thorngate, J.H. (2016). The herbaceous character of wines. Ital. J. Food Sci., 28, 190–207.
dc.relation.references17. Čapounová, D., Drdák, M. (2002). Comparison of Commercial Pectin Enzyme Preparation Applicable in Wine Technology. Czech. J. Food Sci., 20 (4), 131–134.
dc.relation.referencesen1. Perestrelo, R., Silva, C., Gonçalves, C., Castillo. M. (2020). An approach of the Madeira Wine Chemistry. Beverages, 6, 12. DOI: 10.3390/beverages6010012.
dc.relation.referencesen2. Perestrelo, R., Silva, C., Câmara, J. S. (2019). Madeira wine volatile profile. A platform to establish madeira wine aroma descriptors. Molecules, 24, 3028–3045. DOI: 10.3390/molecules24173028.
dc.relation.referencesen3. Mestres, M., Busto, O., Guasch, J., Guasch, G. (2000). Analysis of organic sulfur compounds in wine aroma. J. Chromatogr. A, 881, 569–581. DOI: 10.1016/s0021-9673(00)00220-x.
dc.relation.referencesen4. Lopez, R., Aznar, M., Cacho, J., Ferreira, V. (2002). Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection. J. Chromatogr. A, 966, 167–177. DOI: 10.1016/s0021-9673(02)00696-9.
dc.relation.referencesen5. Bylko, M. V. (2000). Razrabotka tekhnolohycheskykh pryemov formyrovanyia sortovoho aromata pry proyzvodstve stolovykh vynomateryalov: dys. kand. tekhn. nauk. Natsionalnyi instytut vynohradu i vyna Maharach, Yalta. (in Ukrainian).
dc.relation.referencesen6. Nykulyshyn, I. Ie., Dziniak, B. O., Pikh, Z. H., Orobchuk, O. M., Kichura, D. B. (2019). Biokhimiia brodylnykh vyrobnytstv. Lviv, vydavnytstvo T. Soroky (in Ukrainian).
dc.relation.referencesen7. Gusmer Fermentation Center (2021). Enological Enzymes for Winemaking https://www.gusmerwine.com/catalog/enological-enzymes.
dc.relation.referencesen8. Enartis ENZIMI. (2019). Why use enzymes in enology? https://www.enartis.com/wp-content/uploads/2019/10/Enartis_ENZIMI_flyer_EN_SA.pdf.
dc.relation.referencesen9. Valuiko, H. H., Domaretskyi, V. A., Zahoruiko, V. O. (2003). Tekhnolohyia vyna. Kyiv, Tsentr navchalnoi literatury (in Ukrainian).
dc.relation.referencesen10. Kushkhova R. B. (2014). Udoskonalennia tekhnolohii mitsnykh marochnykh vyn typu madera. (Dys. kand. tekhn. nauk). Natsionalnyi instytut vynohradu i vyna Maharach, Yalta (in Ukrainian).
dc.relation.referencesen11. Novozymes A/S. (2017). Vinozym® FCE G. https://lamothe-abiet.com/wpcontent/uploads/FT/EN/FT_EN_VINOZYM_FCE.pdf.
dc.relation.referencesen12. Novakovska V. Iu. (2020). Vplyv multyenzymnoi kompozytsii tseliulozolitychnykh ta amilolitychnykh fermentiv na zasvoiennia vuhlevodiv v orhanizmi svynei: dys. kand. tekhn. nauk. Instytut kormiv ta silskoho hospodarstva Podillia NAAN, Vinnytsia [in Ukrainian].
dc.relation.referencesen13. Pardo-García, A. I., De La Hoz, K. S., Zalacain, A., Alonso, G. L., Salinas, M. R. (2014). Effect of vine foliar treatments on the varietal aroma of Monastrell wines. Food Chem., 163, 258–266. DOI: 10.1016/j.foodchem.2014.04.100.
dc.relation.referencesen14. Mendes-Pinto, M. M. (2009). Carotenoid breakdown products the-norisoprenoids-in wine aroma. Arch. Biochem. Biophys., 483, 236–245. DOI: 10.1016/j.abb.2009.01.008.
dc.relation.referencesen15. Baron, M., Prusova, B., Tomaskova, L., Kumsta, M., Sochor, J. (2017). Terpene content of wine from the aromatic grape variety "Irsai Oliver" (Vitis vinifera L.) depends on maceration time. Open Life Sci., 12, 42–50. DOI: 10.1515/biol-2017-0005.
dc.relation.referencesen16. Mozzon, M., Savini, S., Boselli, E., Thorngate, J.H. (2016). The herbaceous character of wines. Ital. J. Food Sci., 28, 190–207.
dc.relation.referencesen17. Čapounová, D., Drdák, M. (2002). Comparison of Commercial Pectin Enzyme Preparation Applicable in Wine Technology. Czech. J. Food Sci., 20 (4), 131–134.
dc.relation.urihttps://www.gusmerwine.com/catalog/enological-enzymes
dc.relation.urihttps://www.enartis.com/wp-content/uploads/2019/10/Enartis_ENZIMI_flyer_EN_SA.pdf
dc.relation.urihttps://lamothe-abiet.com/wpcontent/uploads/FT/EN/FT_EN_VINOZYM_FCE.pdf
dc.rights.holder© Національний університет “Львівська політехніка”, 2022
dc.subjectвиноград
dc.subjectферментний препарат
dc.subjectкріплене вино
dc.subjectмадера
dc.subjectтехнологія
dc.subjectgrape
dc.subjectenzyme preparation
dc.subjectfortified wine
dc.subjectmadeira
dc.subjecttechnology
dc.titleУдосконалення технології кріпленого білого вина
dc.title.alternativeImprovement of the fortified white wine technology
dc.typeArticle

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Chemistry, Technology and Application of Substances. – 2022. – Vol. 5, No. 1