CREATION OF NEW PORT-STYLE WINE DRINKS ENRICHED WITH BIOLOGICALLY ACTIVE SUBSTANCES OF BERRY WINEMATERIALS

HXKIII

Abstract

A new port-style wine beverage has been created for the first time, enriched with berry wine material. Research on its development is relevant and innovative for expanding the line of wine products, which is an important factor for the competitiveness of producers. The results of analyses of the wine materials after long-term aging are presented. The maximum polyphenol content in all wine material is shown - 1615-2200 mg/dm³ lowest in blackcurrant at 1145 mg/dm³, due to the use of natural and diffusion juices during fermentation. The titratable acidity is high in blackcurrant at 20.3 g/dm³ and honeysuckle at 20.2 g/dm³, and optimal in Pinot Noir at 9.1 g/dm³ and black chokeberry at 10.7 g/dm³. Natural alcohol fermentation ranged from 4.5% to 11% by volume. All juices fermented completely dry, with residual sugar in the wine materials ranging from 0.4 to 0.5 g/100 cm³. The accumulation of volatile acids remained within permissible limits according to regulatory standards - no more than 1.20 g/dm³. Blends were prepared from grape and berry wine materials in various percentage ratios. Subsequently, the blend samples were placed in glass containers and subjected to heat treatment in a thermostat for 25 days at 50°C, with periodic aeration by transferring the liquid between containers in a thin layer every other day. After port aging, the maximum polyphenol content in the wine beverage sample made from Pinot Noir grape wine material and black chokeberry was 4760 mg/dm³, slightly lower in samples with honeysuckle and blackcurrant - 4692 mg/dm³ and 4248 mg/dm³, respectively. The titratable acidity of all port-type wine beverage samples is consistent, ranging from 8.0 to 8.2 g/dm³. Volatile acids are within the PEL (permissible exposure limits). The beverages were clarified using a bentonite wine-water suspension and a gelatin solution, in accordance with the results of trial coating, followed by sweetening with sucros, alcohol content adjustment. Based on the highest sensory evaluation, the selected wine beverage made from Pinot Noir grapes and black currants fully conforms to the port wine type.