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ВЛИЯНИЕ ХИМИЧЕСКОГО СОСТАВА И МИКРОФЛОРЫ СЫРЬЯ НА ПРОЦЕСС БРОЖЕНИЯ ЯБОЧНОГО СОКА

INFLUENCE OF CHEMICAL COMPOSITION AND MICROFLORA OF RAW MATERIALS ON THE PROCESS OF APPLE JUICE FERMENTATION

УДК 663.32

DOI 10.24412/2658-3569-2021-10056

Бурак Леонид Чеславович, канд. техн. наук,  https://orcid.org/0000-0002-6613-439X, директор Общество с ограниченной ответственностью «БЕЛРОСАКВА», г. Минск

Яблонская Вероника Владимировна, главный технолог, Совместное общество с ограниченной ответственностью «Ароматик, г. Дзержинск Минская область

 Burak L.Ch             leonidburak@gmail.com

Yablonskaya V.V.  v_taiy@mail.ru

Аннотация

Ферментированные яблочные напитки производятся во всем мире с различным физико-химическим составом и органолептическими показателями.    Несмотря на имеющиеся различия производители сидра сталкиваются с аналогичными проблемами и рисками. Основное влияние на процесс брожения сидра оказывает физико-химический состав сырья. Следовательно, для производства сидра хорошего качества требуется сырье   определенного химического состава. Кроме того дрожжи и  продукты  их метаболизма являются важными факторами в процессе брожения. Производители сидра и других алкогольных напитков в постоянном поиске новых штаммов дрожжей  для производства «аутентичных» и разнообразных напитков, которые отличаются друг от друга и в итоге должны привллечь  большее количество потребителей. Исследовательских материалов о производстве сидра намного  меньше по сравнению со статьями о  производстве вина, особенно о влиянии химического состава яблок и его микробного разнообразия на процесс ферментаци. Несмотря на то, что переработка ферментированных напитков мало отличается  с точки зрения микробиологии и производства, изучение конкретных свойств сырья и производственных проблем при производстве сидра является полезным и значимым для производителей сидра. В этом обзоре обобщены  научные публикации о химическом составе яблок, влиянии состава сусла на  процесс брожения и рост дрожжей. Кроме того, рассматривается микробное разнообразие сидра, микробиологическая активность  и ее влияние на ферментацию.  Сведения о химическом составе различных сортов, в частности содержании сахаров, органических кислот, соединений азота и полифенолов, имеет важное значение, поскольку они напрямую влияют на процесс брожения     и органолептические показатели производимых сидров.

Annotation

Fermented apple drinks are produced all over the world with different physico-chemical composition and organoleptic characteristics. Despite the differences, cider producers face similar challenges and risks. The main influence on the cider fermentation process is exerted by the physicochemical composition of the raw materials. Therefore, the production of good quality cider requires raw materials of a certain chemical composition. In addition, yeast and its metabolic products are important factors in the fermentation process. Producers of cider and other alcoholic beverages are constantly looking for new yeast strains to produce “authentic” and diverse beverages that are different from each other and should ultimately attract more consumers. There is much less research material on the production of cider compared to articles on wine production, especially on the effect of apple chemistry and its microbial diversity on the fermentation process. Although the processing of fermented beverages differs little in terms of microbiology and production, the study of the specific properties of raw materials and production problems in the production of cider is useful and significant for cider producers. This review summarizes scientific publications on the chemical composition of apples, the effect of must composition on the fermentation process and yeast growth. In addition, the microbial diversity of cider, microbiological activity and its effect on fermentation are considered. Information about the chemical composition of various varieties, in particular the content of sugars, organic acids, nitrogen compounds and polyphenols, is important, since they directly affect the fermentation process and the organoleptic characteristics of the produced ciders.

Ключевые слова: яблоки, сидр, ферментация, химический состав, сахара, дрожжи, микроорганизмы, полифенолы

Key words: apples, cider, fermentation, chemical composition, sugars, yeast, microorganisms, polyphenols

Литература

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Literature

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  13. Jawad, M.; Schoop, R.; Suter, A.; Klein, P.; Eccles, R. Perfil de eficacia y seguridad de Echinacea purpurea en la prevención de episodios de resfriado común: Estudio clínico aleatorizado, doble ciego y controlado con placebo.  Fitoter.2013, 13, 125–135.  
  14. Podsedek, A.; Wilska-Jeszka, J.; Anders, B.; Markowski, J. Compositional characterisation of some apple varieties.  Food Res. Technol.2000, 210, 268–272.  
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