Chursina O. Development of the scientific bases for the technology of colloidal stabilization of wines

Українська версія

Thesis for the degree of Doctor of Science (DSc)

State registration number

0512U000595

Thesis Registration Form

0512U000595.pdf

Applicant for

Chursina Olga Alekseevna

Specialization

05.18.05 - Технологія цукристих речовин та продуктів бродіння

Date of defense

12-06-2012

Specialized Academic Board

Д 53.365.02

Essay

The Thesis is concerned with elaboration of theoretical as well as scientific and technical provisions of the technology of wine colloidal stabilization based on a study of the patterns of formation of biopolymer complex and regulation of its composition by the purposed use of vinification technologies, by development of a system of con-trol and by creation of new auxiliary materials with desired functional properties. Depending on a vinification technology, a total of five types of the biopolymer complex have been revealed, and their compositions have been determined and evaluated from the quantitative and qualitative standpoints. The patterns of colloidal haze formation have been established, with the crucial role played by the degree of oxidation of phenolic substances in the biopolymer complex. Low molecular weights of proteic substances and a high proportion of polysaccharides have been shown to be responsible for the reversible character of colloidal haze. The purposed action of auxiliary materials has been found to rest on their functional activity in relation to the predominant component of the biopolymer complex depending on its properties, and criteria of their evaluation have been provided. The mechanism of colloidal haze formation has been substantiated, leading to the improvement of the technology of wine material treatment by regulating the composition of the biopolymer complex. A system of the stabilization process control has been suggested. A technology to produce a new preparation, "enogelatin", has been developed based in the use of fermentative hydrolysis, the preparation being distinguished for a low molecular weight and a high content of free amino groups. Commercial produc-tion of the preparation started at the Lisichansk gelatin plant. A technology for eno-logical use of the preparation has been developed, and interorganization acceptance trials have been made at the wine trusts "Massandra" and "Odessavinprom". The re-sults of the research done are stated in normative documents, technological instruc-tions and standards of Ukraine and have widely come into practical use at enterprises of the country's wine industry.

Thesis supervisor

Zagoruyko Viktor Afanas'evich

Official opponents

Макаров Олександр Семенович
Мартиненко Едуард Якович
Капрельянц Леонід Вікторович

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