THE INFLUENCE OF ENZYME PREPARATIONS ON THE QUALITY INDICATORS OF FERMENTED GUICES OF CHOKEBERRY

EDN: JEMVYD

Abstract

A technological scheme for the preparation of fermented chokeberry juices has been developed. The novelty of the research lies in the development of a special technology for the preparation of fermented chokeberry juice using enzyme preparations and wine yeast of the France Super start race. The processing of raw materials with enzyme preparations of complex action contributes to a more complete release of soluble solids, including polyphenols, into the liquid fraction. In the process of subsequent fermentation, new substances are formed (the products of hydrolysis of molecular compounds and products of metabolism of microorganisms), which further enrich drinks with biologically active compounds, increasing their useful properties, as well as improving organoleptic characteristics. Fermented chokeberry juices were prepared by micro winemaking by fermenting native sugar to a sufficient content 0,36- 0,59 g/100g. Accumulation of volatile acids 0,12-0,18 g/dm³, which is below MPC (no more than 1,20 g/dm³). The amount of polyphenols and anthocyanins is at a high level – 3070 mg/dm³ and 551,98 mg/dm³ respectively. The results of analyzes of secondary and by-products of fermentation in distillants of fermented chokeberry juices are presented. It has been established that the use of the enzyme preparation Exprapect Superclar allows to increase the content of polyphenols by 1,7 times, as well as the amount of fermentation by-products that affect the taste and aroma of the final product by 18,2 % compared to the control without its preliminary use.