Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 75954 10.21603/2074-9414-2024-1-2484 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Effect of Wine and Grape Spirits from Table Grape Varieties on Sensory Profile of Grape Beverages Влияние винных и виноградных спиртов на качество напитков из виноградного сырья https://orcid.org/0000-0001-8655-3375 Шелудько Ольга Николаевна Sheludko Olga N. scheludcko.olga@yandex.ru https://orcid.org/0000-0003-4256-9898 Прах Антон Владимирович Prakh Anton V. https://orcid.org/0000-0001-9377-5515 Чемисова Лариса Эдуардовна Chemisova Larisa E. https://orcid.org/0000-0001-8174-3225 Бахметов Роман Николаевич Bakhmetov Roman N. Северо-Кавказский федеральный научный центр садоводства, виноградарства, виноделия Краснодар Россия North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Russian Federation Северо-Кавказский федеральный научный центр садоводства, виноградарства, виноделия Краснодар Россия North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Russian Federation Северо-Кавказский федеральный научный центр садоводства, виноградарства, виноделия Краснодар Россия North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Russian Federation Всероссийский научно-исследовательский институт виноградарства и виноделия имени Я. И. Потапенко Новочеркасск Россия Ya.I. Potapenko All-Russian Scientific Research Institute of Viticulture and Winemaking Novocherkassk Russian Federation 28 03 2024 28 03 2024 54 1 18 26 28 02 2023 02 05 2023 https://fptt.ru/en/issues/22328/22332/

В виноделии потерявший товарный вид столовый виноград является отходом производства. Однако его технологические свойства позволяют рассматривать ягоды такого вида и качества как сырье для винных и виноградных спиртов. Цель работы заключалась в исследовании влияния состава и технологии спиртов на легколетучие соединения и органолептические показатели напитков. Объектами исследования являлись напитки из виноградного сырья 6 белых и 6 красных сортов. Остановку брожения осуществляли внесением в опытные напитки винных и виноградных спиртов, полученных ректификацией дистиллятов из столового винограда, а в контрольные – зернового спирта-ректификата. Нормируемые показатели качества спиртов и напитков определяли по стандартным методикам, легколетучие соединения – газохроматографически. Дегустацию проводила дегустационная комиссия ФГБНУ СКФНЦСВВ. Винный и виноградный спирты из столовых сортов винограда не оказали значимого влияния на нормируемые показатели и содержание летучих кислот и ацетоина в напитках. Они увеличили массовые концентрации легколетучих соединений в ряду: напитки с зерновым спиртом ˂ напитки с винным спиртом ˂ напитки с виноградным спиртом. Содержание в напитках ацетальдегида увеличилось на 10–14 %, этилацетата – на 25–35 %, сложных эфиров – на 4,5–8,5 %, высших спиртов – на 15 %. Содержание фурфурола увеличилось в напитках с виноградным спиртом на 0,4–1,4 мг/дм3. В аромате напитков из белоягодных сортов винограда усилилось восприятие цветочно-медовых оттенков, а в аромате напитков из темноягодных сортов винограда – лесного ореха и меда. Винные и виноградные спирты привели к повышению содержания легколетучих соединений в напитках и оказали положительный эффект на их сенсорное восприятие. Это свидетельствует о целесообразности применения в технологии напитков спиртов, произведенных из столового винограда.

Table grapes that have lost their marketable appearance are considered waste products. However, such grapes still possess some technological properties that make it possible to use them as a raw material for wine and grape spirits. This research featured the effect of the composition and technology of table grape alcohols on the volatile compounds and sensory profile of grape beverages. The study involved six white and six red grape beverages. In the test samples, the fermentation process was stopped by adding wine spirits and grape spirits obtained by rectification of distillates from table grapes. In the control samples, the procedure involved rectified grain alcohol. The physicochemical parameters of drinks and spirits were defined by standard methods. The highly volatile compounds were determined by gas chromatography. The sensory assessment was conducted by panelists from the Winemaking Research Center of the North-Caucasian Federal Scientific Center of Horticulture, Viticulture, and Winemaking. In this study, the wine spirits and the grape spirits obtained from table grapes had no effect on the standard indicators, e.g., volatile acids and acetoin. However, they increased the mass concentrations of highly volatile compounds in the following manner: drinks with grain alcohol ˂ drinks with wine alcohol ˂ drinks with grape alcohol. The content of acetaldehyde increased by 10–14% while the contents of ethyl acetate, esters, and higher alcohols increased by 25–35, 4.5–8.5, and 15%, respectively. The furfural content increased by 0.4–1.4 mg/L in the samples with grape alcohol. The samples with white grape varieties acquired a more prominent floral-honey flavor whereas those with black grapes acquired hints of hazelnut and honey. As a result of the study, it was found that wine alcohol and grape alcohol moderately increased the content of volatile compounds in drinks and had a positive effect on their sensory perception, which proves the expediency of their use in beverage technology.

 Виноделие напитки столовые сорта винограда винные спирты виноградные спирты летучие соединения сенсорные характеристики Winemaking beverages table grape varieties wine spirits grape spirits volatile compounds sensory characteristics Исследование выполнено при финансовой поддержке Кубанского научного фонда в рамках научно-инновационного проекта № НИП-20.1/22.25. The study was supported by the Kuban Science Foundation as part of research and innovation project Num. NIP-20.1/22.25.

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