Obuolių vyno, pagaminto su skirtingomis uogomis, kokybė

Abstract

The regulation of the methods of analysis of wines was also valued under other approved resolution of the Ministry of Agriculture of the Republic of Lithuania in 2001. March 29 No. 83. The highest content of ethyl alcohol was fixed in wine of apple with actinidia (12,5 % volume) and minimal content – in wine of apple with rowan (11% volume). The highest soluble solids content was fixed in wine of apple with rowan - 6.70 %, at least in the control variant - 'Noris' apple wine - 5.37 %. The lowest pH was fixed in apple wine with actinidias 1.43, and slightly higher pH of “Noris” in apple wine is 3.98. The highest brightness L* of color wine was fixed in apple wine with cranberries 6,90 NBS, minimum – in apple wine with actinidias 3,71 NBS. By evaluating the values of a * coordinates, an intensified red shade was in apple wine with cranberries 2.48 NAF units, the smallest - 1.69 NAF units in wine of apple with rowan. After analyzing the value of the b * coordinates, it was found that more yellow color was in the apple wine with cranberries of 6.88 NAF units, at least 4.88 NAF units in apple wine with actinidias. Wine is an alcoholic beverage usually made from different varieties of grapes. Fruit wines have traditionally been popular between wine makers in areas with cool climates. Wine, which produced from various berries and fruits made, usually have an exceptional taste and smell. Natural fruit and / or berry wine is a fruit and / or berry wine, in which ethyl alcohol is produced exclusively by fermentation. The main objective was to evaluate the quality of produced apple wines with different berries. Wine can be dry, semi-dry, semi-sweet, sweet and dessert, it depends on the amount of sugar in wine (Rules of wine description, production, presentation of fruit and berry wine, fruit and berry wine drinks and cocktails, regulations, 2011). Variants of research: I - apple wine with rowan; II - apple wine with cranberries; III - apple wine with actinidias; IV - wine of apple fruit without berries (control variant). The standardized methods have been determined the chemical composition of wines: the soluble solids content (%) by the refractometric method (refractometric method for the determination of the soluble residue in fruit and vegetable products, 2014); pH is set to pH - meter; alcoholic strength (by volume %) of a capillary alcohol counter; the color of the wine was evaluated by the Hunter Lab Miniscan XE spectrophotometer using the CIE system (Hunter and Harold 1987), where the L * value represents brightness (black when L * = 0 and white when L * = 100), a * describes the intensity of red color (a *> 0) or green (a * <0), b * describes the intensity of the yellow color (b *> 0) or blue (b * <0). The quality of wine parameters was compared to the Minister of Agriculture, who approved 2001 May 25th Order No 171 "Rules for the description, production and presentation of fruit and berry wine, fruit and berry wine drinks and cocktails".