DEVELOPMENT OF RECIPES FOR BLENDED TABLE WINES OF "ALTYN-KOL" TYPE FROM FRUITS AND BERRIES OF ALTAI ASSORTMENT

doi: 10.25712/ASTU.2072-8921.2021.02.009

Abstract

Research has been carried out on the possibility of preparing table-type blended wines from fruits and berries of Altai assortment. The paper presents the relevance and novelty for the implementation into industrial production of the plant "Kakheti", Tomsk. Wine materials were prepared by the micro-winemaking method by complete fermentation of native and added sugar without alcohol. Fruit juices were characterized by a relatively high accumulation of sugars 9.5-13.2 g/100g. For berries – 7.6-8.8 g/100g. The maximum amount of organic acids was noted in juices of red and black currants 20.8-28.8 g/dm³. The content of polyphenolic substances is 2084-4959 mg/dm³ indicating the high quality of raw materials. By the end of fermentation, sugar is dryly fermented in all wine materials (0.36-0.59 g/100 g). Fermented alcohol – 10.9-12.8 % vol. The titrable acidity has decreased due to malolactic fermentation. Accumulated volatile acids – 0.46-0.63 g/dm³. As a result of oxidative processes, the content of polyphenols decreased from 2084-4959 in juices and to 1689-4050 mg/dm³ in wine materials. During long-term aging under required conditions, there were small changes in wine materials that did not affect their quality. Wine materials with excess acidity were subjected to acid reduction by coating to the standard requirements. Blending of fruit wine materials was carried out with fermented berry juices. Optimal blends were selected based on the highest tasting mark. Table type fruit blended wines had a mild taste, harmonious aroma and bouquet. It has been proved that obtained wines correspond to GOST 52836-2007 “Table fruit wines and fruit table wine materials. General technical conditions” in terms of basic physical and chemical parameters and organoleptic qualities.