Tokar A. Formation of the quality of fruits and berries and its preservation with the use of improved technology of non-fortified wine materials

The object of the research - the formation of fruit and berry quality and its preservation during making non-fortified wine materials. The objective of the research - the elaboration of scientific grounds of the formation of fruit and berry quality by making non-fortified wine materials with the use of the improved technology. The methods of the research - biological, physical, chemical, organoleptic, spectrometric, atomic emission, colorimetric, mathematical modeling. Theoretical and practical results - theoretical novelty of the research is in identification of general pattern of formation and accumulation of technologically significant and biologically active matters in the fruits of apple, pear, gooseberry, raspberry, elder and mulberry varieties depending on the influence of weather conditions during the period of their vegetation and their preservation in the products of their primary processing and in non-fortified fruit and berry wine materials. Scientific novelty - chemical and technological assessment of the fruits of the introduced apple cultivars Gala, Florina, Johnagold and growing wild elder under the conditions of the Right Bank Forest Steppe of Ukraine was made for the first time; dynamics of accumulation of standardized rate of ethyl spirit during the optimum period in any moment of fermentation of fruit and berry musts was described for the first time by quadratic parabola and by the exponent, the intensity of this process was defined by the derivative of the equation which characterizes it; chemical composition of the flavor of the forming complex of fruit and berry wine materials was identified, interrelations between the groups of substances and certain components of the chemical composition, certain organic acids and complex ethers were identified for the first time; the level of accumulation of glycerin, butyleneglycol and isobutanole per 100 gram of ethyl spirit during fermentation was identified for fruit and berry musts for the first time, it is proved that the content of methyl spirit in fruit and berry non-fortified wine materials is not higher than the corresponding index of grape wines; the direction in fruit musts Michaelis constant and maximum speed of fermentative reaction were identified. The level of application - trial consignments were made at the training scientific and productive department of Uman National University of Horticulture and introduced into production at the state enterprise "Uman Alcoholic Beverage Plant", "Luchezar" ltd.(Kyiv). The research materials are used in the educational process at the Faculty of Engineering and Technology and the Faculty of Horticulture and Forestry of Uman National University of Horticulture. The sphere of application - all fruit growing farms, processing enterprises of Ukraine while using technological instructions for the wine "Sofia's Treasure" and "Dyvosad" (Wonder Garden) which are approved by the Ministry of Agrarian Policy of Ukraine, recommendations (Cherkasysadvynprom, 2008) and higher agrarian educational establishments.