Bayluk S. Improvement of the cidermaking technology

Research objects: Improvement of the cidermaking technology. Research objective: Improvement of the cidermaking technology on the basis of the technological estimation of the apple varieties grown in Ukraine. Methods: theoretical methods with the use of chemical and physicochemical procedures, experiment methods and methods of mathematical statistics and data analysis. Theoretical and practical results: domestic classification of the apple varieties on the basis of their chemical compound is developed and made up and the way of increase of tannin content on the basis of use plant tanninrich raw materials is proved and offered. Novelty. Domestic classification of the apple varieties on the basis of their chemical compound is developed. The expediency of increase of tannin content in ciders made from the apple varieties available in Ukraine is scientifically proved, optimum conditions of use plant tanninrich raw materials for this purpose and an optimum chemical compound such ciders are defined. Optimumconditions of using the concentrated apple juice in cidermaking as raw materials and sugar component are established. Novelty of researches is confirmed 8 patents of Ukraine. Implementation degree: The Recommendations about creation the raw material base of special technical apple varieties in Ukraine for fruit wines’, ciders’ and calvados’ making are developed. The cidermaking technology based on the using the plant tanninrich raw materials and the concentrated apple juice is improved and approved. The State standard “Ciders. General specifications” is developed in which the possibility of using the plant tanninrich raw materials and the concentrated apple juice is included. Efficiency: expected economic effect of cider producing as a new product is 330 hrv per 1000 samples. Sphere, branch of use: wine industry.