Karichkovskyy V. Chemical and technological evaluation of black currant and croma berries and optimization of dry wine materials technology

Objects of researches - accumulation and transformation of components of chemical composition of garden-stuffs of blackberry and yoshta in the process of the technological processing on natural vinematerial. Purpose of researches - to define the fitness of garden-stuffs of blackberry and yoshta for making of natural vinematerials and wines. Methods of researches - laboratory-analytical, mathematical-statistical. Theoretical and practical results - the physical and chemical and organoleptic indexes of quality of natural vinematerials from the garden-stuffs of black currant and yoshta are certain, dependence is set between the of high qualities and specific features of garden-stuffs and quality of vinematerials. Novelty - experimentally set dependences of accumulation of biologically active matters in the garden-stuffs of blackberry and yoshta from HTK. Set conformities to the law of intensity of spirit-creating natural vinematerials on the different stages of fermentation. The basic components of chemical composition of vinematerials, their food and dietary value are certain. Degree of introduction - the results of researches are inculcated at the Uman Liqueur plant and in TZOV "Luchezar". Sphere of the use - processing the region of industry are technological instructions on the natural wines "Chornosmorodynove solodke" and "Solodke z yoshty"; in the educational process of agrarian educational establishments of the III-IV levels of accreditation.