Determining the possibility of making mulberry wine by using the osmotic dehydration process

Authors

DOI:

https://doi.org/10.15587/1729-4061.2024.306443

Keywords:

black mulberry, mulberry wine, non-traditional raw materials, organoleptic indicators, osmotic dehydration

Abstract

This study aimed to determine the possibility of using osmotic dehydration in the production of mulberry wine. Mulberry fruits (Mórus nígra L.) were mixed with 70 % sucrose solution and osmotic dehydration was carried out (τ=1 h, t=50±5 °C). At the stage of active fermentation, the osmotic solution separated from the fruits was added to the must (10 % by mass). Partially dehydrated mulberry fruits were infused for 12 hours in water at a temperature of 10–15 °C. The formed must was separated from the fruits, mixed with an osmotic solution, and a solution formed during pressing of dehydrated fruits. The mixture was fermented at 20±2 °C for 20 days under static conditions. At the end of fermentation, the young wine was kept at a temperature of 3–5 °C for 1 month. A second transfusion was performed, and its quality indicators were analyzed. It was established that the osmotic solutions formed during the osmotic dehydration of black mulberry fruits contain 42.60±0.25 mg/100 g of anthocyanins, which makes them an effective basis and additive for giving wine the desired sensory characteristics. The high content of anthocyanins in wine (35.8±0.5 mg/100 g) provides for its stable red-ruby color. As a result of hydrolysis, sucrose, which was the main component of the osmotic solution before mulberry dehydration, is transformed into glucose (27.74±0.05 g/100 g) and fructose (28.60±0.05 g/100 g). This significantly increases its biological value and gives the wine a harmonious taste characteristic of fruit wines. The wine made on the basis of mulberry fruit processing products is rated at 7.5 points. It had a pleasant taste and color, but a poorly developed aroma. Mulberry wine was classified as semi-dry because it had a low alcohol content (6±0.5 %), a low concentration of sugars (13.0±0.5 g/dm3), and a high concentration of volatile acids (1.4±0.5 g/dm3)

Author Biographies

Maryna Samilyk, Sumy National Agrarian University

Doctor of Technical Sciences, Associate Professor

Department of Technology and Food Safety

Mykola Nosyk, Sumy National Agrarian University

PhD Student

Department of Technology and Food Safety

Taisia Ryzhkova, State Biotechnological University

Doctor of Technical Sciences, Professor

Department of Technology and Quality of Animal Husbandry Products

Nataliia Bolhova, Sumy National Agrarian University

PhD, Associate Professor

Department of Technology and Food Safety

Svetlana Tkachuk, National University of Life and Environmental Sciences of Ukraine

Doctor of Veterinary Sciences, Professor

Department of Veterinary Hygiene named after professor A. K. Skorokhodko

Anna Sakhnenko, Sumy National Agrarian University

Doctor of Philosophy

Alla Petrenko, State Biotechnological University

PhD, Associate Professor

Department of Sanitation, Hygiene and Forensic Veterinary Medicine

Dmytro Hrinchenko, State Biotechnological University

PhD, Associate Professor

Department of Epizootology and Microbiology

Ihor Hnoievyi, State Biotechnological University

Doctor of Agricultural Sciences, Professor

Department of Biotechnology, Molecular Biology and Water Bioresources

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Determining the possibility of making mulberry wine by using the osmotic dehydration process

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Published

2024-06-28

How to Cite

Samilyk, M., Nosyk, M., Ryzhkova, T., Bolhova, N., Tkachuk, S., Sakhnenko, A., Petrenko, A., Hrinchenko, D., & Hnoievyi, I. (2024). Determining the possibility of making mulberry wine by using the osmotic dehydration process. Eastern-European Journal of Enterprise Technologies, 3(11 (129), 31–36. https://doi.org/10.15587/1729-4061.2024.306443

Issue

Vol. 3 No. 11 (129) (2024): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2024 Maryna Samilyk, Mykola Nosyk, Taisia Ryzhkova, Nataliia Bolhova, Svetlana Tkachuk, Anna Sakhnenko, Alla Petrenko, Dmytro Hrinchenko, Ihor Hnoievyi

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