{"title":"苹果制酒条件的研究","authors":"Y. Khlibyshyn, I. Pochapska","doi":"10.23939/ctas2022.02.154","DOIUrl":null,"url":null,"abstract":"The results of research on the fermentation process of apple juice and its concentrate are described. For this, two races of yeast of the types Saccharomyces bayanus (France) were selected and wild yeast was taken for comparison. The influence of temperature (10–30 0C) and duration of fermentation (12–40 days) on alcohol yield, content of total extract and sugar is shown. The quality characteristics of fruit wines characterized by aroma, strength, extract and sugar content has been established. The suitability of ciders for the production of calvados by distillation and aging of the obtained drinks has been studied. The taste and aroma of the obtained drinks were evaluated, namely: the strength, extract content and aroma, which affect the quality of the obtained products, were determined. An organoleptic evaluation of the obtained products and French Calvados was made.","PeriodicalId":9808,"journal":{"name":"Chemistry, Technology and Application of Substances","volume":"17 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"RESERCH OF THE CONDITIONS FOR OBTAINING ALCOHOLIC BEVERAGES FROM APPLES\",\"authors\":\"Y. Khlibyshyn, I. Pochapska\",\"doi\":\"10.23939/ctas2022.02.154\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The results of research on the fermentation process of apple juice and its concentrate are described. For this, two races of yeast of the types Saccharomyces bayanus (France) were selected and wild yeast was taken for comparison. The influence of temperature (10–30 0C) and duration of fermentation (12–40 days) on alcohol yield, content of total extract and sugar is shown. The quality characteristics of fruit wines characterized by aroma, strength, extract and sugar content has been established. The suitability of ciders for the production of calvados by distillation and aging of the obtained drinks has been studied. The taste and aroma of the obtained drinks were evaluated, namely: the strength, extract content and aroma, which affect the quality of the obtained products, were determined. An organoleptic evaluation of the obtained products and French Calvados was made.\",\"PeriodicalId\":9808,\"journal\":{\"name\":\"Chemistry, Technology and Application of Substances\",\"volume\":\"17 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Chemistry, Technology and Application of Substances\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.23939/ctas2022.02.154\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Chemistry, Technology and Application of Substances","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.23939/ctas2022.02.154","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
RESERCH OF THE CONDITIONS FOR OBTAINING ALCOHOLIC BEVERAGES FROM APPLES
The results of research on the fermentation process of apple juice and its concentrate are described. For this, two races of yeast of the types Saccharomyces bayanus (France) were selected and wild yeast was taken for comparison. The influence of temperature (10–30 0C) and duration of fermentation (12–40 days) on alcohol yield, content of total extract and sugar is shown. The quality characteristics of fruit wines characterized by aroma, strength, extract and sugar content has been established. The suitability of ciders for the production of calvados by distillation and aging of the obtained drinks has been studied. The taste and aroma of the obtained drinks were evaluated, namely: the strength, extract content and aroma, which affect the quality of the obtained products, were determined. An organoleptic evaluation of the obtained products and French Calvados was made.
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