Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 92583 10.21603/2074-9414-2024-4-2546 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Monitoring Authenticity and Quality of Concentrated Grape Must Мониторинг подлинности и качества концентрированного виноградного сусла https://orcid.org/0000-0003-1784-2370 Гниломедова Нонна Владимировна Gnilomedova Nonna V. 231462@mail.ru https://orcid.org/0000-0003-3815-5756 Весютова Антонина Валерьевна Vesyutova Antonina V. https://orcid.org/0000-0001-5682-3426 Аникина Надежда Станиславовна Anikina Nadezhda S. https://orcid.org/0000-0001-6457-2129 Ермихина Марианна Вадимовна Ermikhina Marianna V. https://orcid.org/0000-0002-0252-8904 Олейникова Вероника Анатольевна Oleinikova Veronika A. Всероссийский национальный научно-исследовательский институт виноградарства и виноделия «Магарач» РАН Ялта Россия All-Russian National Research Institute of Viticulture and Winemaking “Magarach” of the RAS Yalta Russian Federation Всероссийский национальный научно-исследовательский институт виноградарства и виноделия «Магарач» РАН Ялта Россия All-Russian National Research Institute of Viticulture and Winemaking “Magarach” of RAS Yalta Russian Federation Всероссийский национальный научно-исследовательский институт виноградарства и виноделия «Магарач» РАН Ялта Россия All-Russian National Research Institute of Viticulture and Winemaking “Magarach” of the RAS Yalta Russian Federation Всероссийский национальный научно-исследовательский институт виноградарства и виноделия «Магарач» РАН Ялта Россия All-Russian National Research Institute of Viticulture and Winemaking “Magarach” of RAS Yalta Russian Federation Всероссийский национальный научно-исследовательский институт виноградарства и виноделия «Магарач» РАН Ялта Россия All-Russian National Research Institute of Viticulture and Winemaking “Magarach” of the RAS Yalta Russian Federation 24 12 2024 24 12 2024 54 4 794 806 12 03 2024 07 05 2024 https://fptt.ru/en/issues/23109/23149/

В российском виноделии разрешено применение концентрированного виноградного сусла, подделка которого является острой проблемой, что в значительной мере обусловлено его дефицитом на рынке. Цель работы заключалась в разработке комплексной системы оценки качества концентрированного виноградного сусла для исключения фальсификации и дестабилизации полусухих и полусладких вин. Объектами исследования являлись свежее и концентрированное виноградное сусло, коммерческие препараты концентрированного виноградного сусла из винограда белых сортов, сахарный и глюкозно-фруктозный сиропы. Всего исследовано 446 образцов. Профиль органических кислот и сахаров определяли методом высокоэффективной жидкостной хроматографии. Виноматериалы после внесения аутентичного концентрированного виноградного сусла испытывали на склонность к коллоидным помутнениям и кристаллической дестабилизации. Установили, что аутентичные образцы сохраняют «отпечаток» химического состава виноградной ягоды, о чем свидетельствуют маркеры подлинности: рН, содержание дисахаридов, винной и яблочной кислот, глюкозо-фруктозный индекс. В подделках значения маркеров выходят за установленные пределы. Из 179 проанализированных образцов коммерческих препаратов выявили 21 % случаев смешивания аутентичного сусла с различными продуктами, 9 % – подмены сиропами и 1 % – концентрированным яблочным соком. Показали, что после внесения подлинного концентрированного сусла в виноматериалы проявилась склонность к коллоидным помутнениям – 17 %, кристаллической дестабилизации – 13 %, комплексной дестабилизации – 13 %. Это обусловлено недостаточно качественной подготовкой свежего виноградного сусла перед вакуумированием, что приводит к увеличению содержания высокомолекулярных компонентов, а также тартрат-анионов и катионов калия в концентрированном продукте. Предложили поэтапную оценку качества концентрированного виноградного сусла для обеспечения аутентичности и розливостойкости вин: I – подтверждение виноградного происхождения образца; II – оценка влияния подлинного продукта на коллоидную и кристаллическую стабильность вина и принятие адекватных технологических решений.

The Russian wine industry permits the use of concentrated grape must. Due to its shortage on the market, it often becomes subject to adulteration. The article introduces a comprehensive system for assessing the quality of concentrated grape must that prevents adulteration of semi-dry and semi-sweet wines. The research featured 446 samples of fresh and concentrated grape must, commercial preparations of concentrated white grape must, and sugar or glucose-fructose syrups. The method of high-performance liquid chromatography made it possible to identify the profile of organic acids and sugars. After introducing authentic concentrated grape must, the samples were tested for colloidal turbidity and crystalline destabilization. The authentic samples retained the chemical composition of the original grape variety, as evidenced by such authenticity markers as pH, disaccharide content, tartaric and malic acids, and glucose-fructose index. In the adulterate samples, these values did not fit the standard limits. The experiment involved 179 samples of commercial preparations: 21% proved to be mixes of authentic must with other products; 9% proved to be syrup substitutes, and 1% was concentrated apple juice. Authentic concentrated must aggravated the trend to colloidal opacity (17%) and crystalline destabilization (13%); a combination of both trends occurred in 13%. Low-quality preparation of fresh grape must before vacuuming increased the content of high- molecular components, tartrate anions, and potassium cations in the concentrated product. The following two-step assessment of concentrated grape must quality made it possible to adopt a rational technological solution: I – confirming the grape origin; II – assessing the effect of the authentic product on the colloidal and crystalline stability of wine. This protocol demonstrated a good potential for ensuring the authenticity and bottling stability of semi-dry and semi-sweet wines.

 Виноград географическое происхождение фальсификация подлинность вина глюкозно-фруктозный сироп коллоидные помутнения кристаллическая дестабилизация Grape geographical origin adulteration authenticity glucose-fructose syrup colloidal haze crystalline destabilization This research was partially supported by the Russian Academy of Sciences, FSZZ-2019-0001 (AAAA-A19- 119020190132-5): Improving the scientific basis for sustainable use, assessment, monitoring, and forecasting of biological hunting resources.

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