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3.4. A role of physical and chemical changes in occurrence of opacifications at reception of sparkling wines on immobilizovannyh yeast

In spite of the fact that use immobilizovannyh yeast at reception of sparkling wines by a bottle mean is highly effective and perspective technology, in it there is also a number of unresolved problems.

One of them is the problem bound to opacifications arising in the course of effecting of sparkling wines of such phylum.

As a result of the previous researches (section 3.2.1) laws of change of materials (polysaccharides, squirrels, phenolic materials, wine acid, calcium), colloidal in formation colloidal and crystal opacifications, in the course of secondary fermentation and posletirazhnoj endurances on immobilizovannyh yeast have been established. It has been established, that sparkling wines,
Received at entering 2005 mg/dm3 alginata calcium (5 g beads immobilizovannyh yeast) are stable to opacifications of such character.

However, on occasion we marked turbidity of pre-production models kjuve. For the purpose of studying of the role, the revealed changes of a chemical compound vinomateriala in occurrence of opacifications pre-production models kjuve were exposed to the microbialogic control. In table 3.21, the microscopic characteristic and opacity indicators kjuve in 1, 3, 6 and 12 months from the moment of a circulation bookmark is presented.

The visual estimate kjuve in 30 days from the moment of a circulation bookmark has shown, that at all samples there are small easy flakelike deposits. The exception was compounded by the samples received on the basis of a blend in whom the deposit was heavy, sticky, demanding seven-eight agitations. mikroskopirovanie has shown presence in deposits of amorphous formations, crystals of a wine stone, small particles alginata sodium and yeast, uncharacteristic for the basic culture. The quantity of mechanical incorporations was insignificant in comparison with quantity of yeast which were a principal cause of high indicators of an opacity. Dependence between their quantity and turbidity degree kjuve is thus traced. So, the lowest indicator of an opacity — 3,5 f.e.ustanovlen in kjuve from vinomateriala kinds Rkatsiteli, thus concentration of yeast has compounded 0,76 million/sm3 (2-3 cages in sight), and the highest - 33 f.e. In kjuve on the basis of a blend where concentration of yeast has compounded 3,3 million/sm3 (to 20 cages in sight).

Once again it would be desirable to underline, that the great bulk of yeast (to 80 %), found at mikroskopirovanii cloudy samples, was uncharacteristic for the basic culture: cages smaller, the oval and extended form.

Revealing of a role of changes of physical and chemical character in occurrence of opacifications is carried out at use vinomaterialov with the various

The microscopic characteristic kjuve in the course of endurance

The name

The sample

The microscopic

The characteristic

vinomateriala

MutYO

nost,

f-f -

The microscopic characteristic kjuve MutYO

nost,

f.e.

The microscopic characteristic kjuve MutYO

nost,

f.e.

The microscopic characteristic kjuve MutYO

nost,

f.e.

The initial 1 month 3 months 12 months
1 2 3 4 5

Rkatsiteli * Amorphous 0,2 * Amorphous 3,5 * Amorphous obrazo - 4,0 * Amorphous obrazo - 4,2

Formations - not in Formations, plas - vanija, plates, vanija, plates,
Each field of vision; Oozes, crystals - not Crystals-not in Crystals - not in
The small oval In each field Each field of vision; Each field of vision;
Yeast, Sight; yeast: Yeast: the small Yeast: the small
0,01 million/sm3 (0 1 Small oval and Oval and Oval and
Cages in sight) Extended (nearby

70 %) and large, oval, 0,076 million/sm3 (5 6 cages in sight)

Extended (nearby

75 %) and large, oval, 0,084 million/sm3 (6-7 cages in sight)

Extended (about 75 %) and large, oval, 0,080 million/sm3 (6-7 cages in sight)

Sovinon * Amorphous obrazo - 0,1 Amorphous obrazo - 6,0 Amorphous obrazo - 6,5 Amorphous obrazo - 6,5

vanija - Not in everyone vanija, crystals, vanija, plates, vanija, plates,
Field of vision; the small Plates - not in Crystals - not in Crystals - not in
Oval yeast, Each field of vision; Each field of vision; Each field of vision;
0,02 million/sm3 (1 2 Yeast: the small Yeast: the small Yeast: the small
Cages in sight) Oval and extended (nearby

75 %) and large roundish, 0,95 million/sm3 (3-4 cages in sight)

Oval and extended (nearby

80 %) and roundish large, 1,10 million/sm3 (4-5 cages in sight)

Oval and extended (about 80 %) and roundish large,

1,22 million/sm3 (4-5 cages in

Field of vision)

Pino fran (on - *Аморфные obrazo - 0,1 Amorphous obrazo - 9,0 Amorphous obrazo - 10,0 Amorphous obrazo -
White) vanija - not in everyone vanija, plates, vanija, plates, vanija, plates,
Field of vision; the small Crystals - not in Crystals - not in Crystals - not in
Oval yeast, Each field of vision; Each field of vision; Each field of vision;
0,02 million/sm3 (1-2 Yeast: small and Yeast: the small Yeast: the small
Cages in sight) Extended oval (about 80 %) and roundish large,

1,40 million/sm3 (5-6 cages in sight)

Oval and extended (about 85 %) and roundish large, 1,50 million/sm3 (5-6 cages in sight) Oval and extended (about 85 %) and large oval, 1,55 million/sm3 (5-6 cages in sight)

1 2 3 4 5
Risling *Аморфные obrazoyovanija - not in everyone

Field of vision; yeast small oval 0,03 million/sm3 (2-3 cages in sight)

0,3 Amorphous formations, krisyotally, plates - not in each field of vision; yeast small

Oval and extended (about 80 %) and large oval, 2,25 million/sm3 (8-9 cages in sight)

18,0 Amorphous formations, crystals, plates - not in each field

Sight; yeast

Small oval and extended (about 85 %) and large oval, 2,27 million/sm3 (8-9 cages in sight)

18,3 Amorphous 18,5

Formations,

Crystals,

Plates - not in

Each field of vision; yeast small

Oval and extended (nearby

85 %) and large oval, 2,29 million/sm3 (9-10 cages in the field zenija)

Blend

ZSHV "New

Light "

*Механических incorporations praktiyocheski are not present; yeast

Small oval About, О35млн/см3 (3-4 cages in sight)

0,5 Amorphous obrazoyovanija, plates - not in each field of vision; yeast small

Oval and extended (about 90 %) and large oval, 5,3 million/sm3 (to 20 cages in sight)

33,0 Amorphous formations, plates - not in

Each field of vision; yeast small

Oval and.

Extended (about 90 %) and large oval,

5,7 million/sm3 (to 20 cages in sight)

35,0 Amorphous 35,0

Formations, plates - not in

Each field of vision; yeast

Small oval and extended (nearby

90 %) and large, oval, 5,5 million/sm3 (to 20 cages in sight)

The note: * — after centrifugation

ABOUT

С\

1 2 3 4 5

9,8

Aligote *Аморфные obrazoyo

vanija - not in each field of vision; small oval yeast, 0,025 million/sm3 (2 cages in sight)

0,2 Amorphous obrazoyovanija, plates, crystals - not in each field of vision; yeast: small oval and extended (about 80 %) and large oval, 1,60 million/sm3 (5 6 cages in sight)

12,0 Amorphous obrazoyovanija, plates, crystals - not in each field of vision; yeast small oval and extended (about 80 %) and large oval, 1,70 million/sm3 (6-7 cages in sight)

12,5 Amorphous obrazo - 12,0 vanija, plates, crystals - not in everyone has eaten sight; yeast small oval and extended (about 80 %) and large oval, 1,70 million/sm3 (6-7 cages in sight)

About

La

mikrobilogicheskimi the characteristics reached by a filtration with use of various filters:

tonkij-osvetlitelnyj the filter-cardboard (mark KF);

eksperimentalnyj a filtering stuff from ultrotonkih propilenovyh fibres with a subtlety of clearing 0,4 microns (joint-stock company "Укрфильтр", Chernigov);

sredny about svetlite lnyj the filter-cardboard (mark КТФ-1П).

As the control it was used vinomaterial, not passed a preliminary filtration.

The circulation has been put in pawn with the maximum observance of rules of sterility on strain Севастопольская-23 giving the minimum exit of yeast from a template. As much as possible to exclude influence of changes of the physical and chemical character descending in the course of secondary fermentation and posletirazhnoj of endurance, in work was it is taken treated kupazhnyj vinomaterial ZSHV “New Light”. The control carried out at visual survey, mikroskopirovanii kjuve and opacity definition in 1, 3, 6 and 9 months from the moment of circulation statement.

Visual analysis kjuve in the course of secondary fermentation (tabl 3.22) has shown, that use of filters of various phylum has influenced degree of turbidity and character of deposits.

Presence of deposits for 20 days has been revealed only in a check sample and received of vinomateriala after a filtration through ekperimentalnyj a filtering stuff. The samples received from a blend, passed a filtration through thin and average osvetlitelnyj the filter-cardboard, remained transparent, without a deposit. At mikroskopirovanii kjuve presence of mechanical incorporations (a particle algina the different dimension, crystals) and yeast (tab. 3.23) has been established. Analysis of the received results testifies, that use thin and average osvetlitelnyh filters has provided the least quantity of free cells of yeast (1 and 1-2 cages in
10 fields of vision in tsentrifugirovannoj to assay) and mechanical incorporations, in comparison with the samples received from a blend, passed processing through the experimental filter (2-3 cages in sight at direct mikroskopirovanii). Accordingly and the lowest indicators of an opacity in 1 month of endurance (0,4 - 0,5 f.e.) are noted in these samples.

Table 3.22

The characteristic kjuve in the course of secondary fermentation

Variant The characteristic kjuve
10 days 20 days 30 days
I Kjuve transparent, without Kjuve transparent, without Kjuve transparent, without
Deposit Deposit Deposit
II Kjuve transparent, without Kjuve transparent, Kjuve transparent,
Deposit Easy tigrovyj a deposit Easy tigrovyj a deposit
III Kjuve transparent, without Kjuve transparent, without Kjuve transparent, without
Deposit Deposit Deposit
IV Kjuve transparent, Kjuve transparent, Kjuve transparent,
Easy peskovidnyj Easy peskovidnyj The intensive
Deposit Deposit Flakelike deposit

Notes: I — thin osvetlitelnyj the filter; II — experimental

Filtering stuff; III — average osvetlitelnyj the filter; IV — without a filtration.

The highest indicators by quantity of microorganisms, mechanical incorporations and according to an opacity bshi are established in check samples which have been prepared without a preliminary filtration. Concentration of free yeast in 1 month has compounded 1,7 million/sm3, thus about 70 % compounded small oval cages that speaks about presence of extraneous yeast in initial vinomateriale which have propagated in the presence of Saccharum. The opacity of these samples has compounded 7,0 f.e.

Table 3.23

Influence of means of a filtration on turbidity degree kjuve in the course of fermentation and endurance

Endurance time
0 1 month 9 months
I* И* III* IV* I* II ** III* IV ** I* II ** III* GU **
mikrosko - Amorf - Amorf - Amorf - Amorf - Large Large Large Large Large Large Large Large

picheskaja nye about - nye about - nye about - nye about - both small and small both small particles: and small particles: particles: particles

harakterne - Razova - razova - razova - razova - particles: particles: particles: 2-3 on particles: 2-3 on 1-2 on 3-4 on

Tic kjuve nija: 1 on nija: 1 on nija: 1 on nija: 1-2 1 on 23 on 1 ' 2 on Jup/z, 1 on Jup/z, Jup/z, 10 p/z,

10 p/z, 10p/z, 10p/z, on 10p/z, 10 p/z, Jup/z, small 10p/z, kristal - kristal - small

Yeast: yeast: yeast: kristal - kristal ‘ kristal - kristal - in everyone kristal - лы:23 on ly: 1-2 on in kazh -

0-1 kl on 1 kl on 10! kd on 10 ly; b2 On J ’ 2 on ly: 2-3 on ly: 1-2 on п/3> kris. LY; 1-2 on 10 10 p/z, the house pode

Jup/z p/z p/z Jup/z, 3 ’ Jup/z, Jup/z, tally: 1 Jup/z, yeast: yeast: sight>

Yeast: YEAST - yeast: yeast: 2 On 5 p/z, yeast: 3-4 kl in 2-3 kl on kristal -

1-2 kl on 1 101 on 10 ^ "3 101 to? 1 on yeast: 1-2 kl on p/z, 0,87 JU p/z ly; 2on

Jup/z 0/3 vp/z, 0,7 Jup/z б7кл 10p/z million/smz 5 p/z,

Million/sm in yeast:

Million/sm3 8-9 kl in

p/z, 2,1 million/sm3

Opacity, 0,2 0,2 0,2 0,3 0,4 2,5 0,5 7,0 0,4 2,8 0,5 7,2

FE

Notes: I — thin osvetlitelnyj the filter; II — an experimental filtering stuff; III — average

The lighting filter; IV — without a filtration;

* — After centrifugation; ** — direct mikroskopirovanie.

ABOUT

\ABOUT

On

For the purpose of an establishment of influence of means of a filtration, and also change of a chemical compound of a blend in process shampanizatsii with use immobilizovannyh yeast, in the course of endurance kjuve it was tested for propensity to reversible both irreciprocal colloidal and crystal opacifications (tab. 3.24).

Table 3.24

Influence of means of a filtration on propensity to reversible both irreciprocal colloidal and crystal opacifications

Variant Endurance time, month
0 1 3 6 9
I Stability to reversible colloidal opacifications

+ + + + +

II + + + + +
III + + + + +
IV + + + + +
I 0,1 Indications taninovogo the test, f.e.

0,1 0,0 0,1

0,0
II 0,2 0,1 0,0 0,0 0,0
III 0,1 0,1 0,0 0,1 0,1
IV 0,2 0,1 0,0 0,1 0,1
I Stability to crystal opacifications

+ — + + +

II + + + +
III + + + +
IV + + + +

Notes: I — thin osvetlitelnyj the filter; II — an experimental filtering stuff; III — average osvetlitelnyj the filter; IV — without a filtration; “+” — wine is stable; "-" wine is astable.

Results of testing testify, that all samples kjuve, irrespective of a mean of a filtration of an initial blend, remained stable to reversible colloidal opacifications. Indications taninovogo the test,

Ill

Conforming 0,0-0,2 f.e. Testify to stability of samples and to irreciprocal colloidal opacifications. In the course of secondary fermentation there was a particulate settling out of salts of wine acid. In this connection kjuve one month of endurance it has appeared inclined to crystal opacifications. By 3 months of endurance kjuve has got stability to opacifications of such character.

Thus, the changes of physical and chemical character descending in the course of secondary fermentation and posletirazhnoj of endurance on immobilizovannyh yeast, do not lead to opacifications kjuve. The cause of the last is presence of microorganisms in initial vinomateriale. For maintenance of a transparency and the maximum reduction of terms remjuazha use immobilizovannyh yeast in effecting of sparkling wines by a bottle mean demands obesplozhivajushchej a filtration and sterile pouring. It will quite be co-ordinated with requirements on use of preparations dry immobilizovannyh the yeast recommended abroad [210].

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A source: SOGOJAN KARINE RUDOLFOVNA. BIOCHEMICAL FEATURES of USE IMMOBILIZOVANNYH of YEAST In EFFECTING of SPARKLING WINES by the BOTTLE MEAN. The dissertation on competition of a scientific degree of a Cand.Tech.Sci. Yalta, 1998. 1998

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  1. 3.3. Reception of red sparkling wines on the basis of use immobilizovannyh yeast
  2. 1.3. Use immobilizovannyh yeast in effecting of sparkling wines
  3. 3.2.5. Influence of term of endurance on maturing of the sparkling wines received with use immobilizovannyh of yeast
  4. 3.2.2. Influence immobilizovannyh yeast on dynamics of physical and chemical indicators kjuve
  5. SOGOJAN KARINE RUDOLFOVNA. BIOCHEMICAL FEATURES of USE IMMOBILIZOVANNYH of YEAST In EFFECTING of SPARKLING WINES by the BOTTLE MEAN. The dissertation on competition of a scientific degree of a Cand.Tech.Sci. Yalta,,
  6. 2.1.2 Physical and chemical conditions of reception of return emulsions
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  17. 2.4 Physical and chemical methods of research rutenijsoderzhashchih composites on the basis of the supersewed polystyrene
  18. 3.2 Laws of change of microbialogic and physical and chemical indicators kjuve in the course of secondary fermentation and posletirazhnoj endurances
  19. Schegolev Tatyana Valerevna. INFLUENCE of the COMPOSITION, TEMPERATURE MODES of RECEPTION And OPERATION REQUIREMENTS ON STABILITY of PHYSICAL PROPERTIES of PIEZOELECTRIC CERAMICS of SYSTEM TSIRKONATA-TITANATA of LEAD. The dissertation on competition of a scientific degree of the candidate of physical and mathematical sciences. Tver - 2017, 2017