Keywords:Icewine Marselan Freezing Northen Black Sea coast. Introduction. The purpose of research was to determine the impact of different freezing methods of Marselan grapes on sensory and physicochemical compositions of obtained icewines.Materials and methods. Sweet wines were obtained by two ways of freezing of Marselan grapes: naturally and alternativecryogenic extraction. The production and physicochemical parameters of wines were conducted in agreement with the provisions of the International Organization of Vine and Wine relating to icewine technology. Quantitative and qualitative composition of aromatics in sweet wines were determined by gas chromatography. Sensory analysis consistent with ISO 8586-2 showed the organoleptic attributes of dessert wines.Results and Discussion. According to the agricultural climatic resources of Northen Black Sea coast exactly in Odesa region red variety Marselan is suiTable for processing into dessert wine of premium sector. Freezing of grapes by cryogenic extraction was slower and at a lower temperature (-10ᵒC) compare to natural method (harvesting at -7ᵒC) for obtaining of must with a high sugar content.The chemical composition of the wine grape Marselan, frozen in various ways were not significantly different. Positive correlations among the variables responsible for the content of sugar, ethanol and volumetric mass concentrations of volatile acids were observed in both samples. 35 and 37 aroma compounds were found in wines made by natural (NF) and alternative freezing (AF) respectively by gas chromatography. Concentrations of alcohols in both wines were the highest among aroma volatiles counting more than 60 % and 40 % in wines of NF and AF accordingly. Esters, higher alcohols, volatile acids differ in mass concentration, and C 6 compounds were found only in the wine produced from grapes frozen on the vine. Sensory analysis showed differences in intensity of fruit notes, hints of nuts and longitude of aftertaste.Conclusions. The results of the research demonstrate the peculiarities in the formulation of unique aromatic and chemical profiles of icewines made from Marselan, as well as a way of freezing affects the defining characteristics of the wines.

The topicality of using the sensory analysis of berries in enological practice at planning of agrotechnical complex at vineyard to receive the certain style and quality of production was grounded. For study of the influence of agrotechnical methods on sensory characteristics of technical sorts of grape Zagrey and Fragrant, selected by NSC “IVaW named after V.E. Tairov” (Ukraine), there was elaborated the algorithm of research, including field experiment and laboratory sensory analysis. The method of organoleptic analysis of berries, consisted of 20 parameters for assessment of visual, tactile and gustatory properties of pulp, peel and seeds, was approbated. Mathematical processing of experimental data was carried out by the methods of one- and two-factor analysis of variance and analysis of main components in the environment of package of applied programs MS Excell 2010, Statistica Statsoft ver. 7. 0 (Tulsa, USA). The sensory descriptors, characterizing the quality of studied sorts of grape, were determined. It was established, that agrotechnical methods of planting grape bushes influenced the sensory characteristics of berries of studied sorts.

Досліджено вплив технологій отримання сусла на кількісний вміст та якісний склад поверхнево-ак-тивних речовин у виноматеріалах із винограду сор-тів Сухолиманський білий і Піно Нуар. Розроблено регресійні моделі залежності хімічного складу поверхнево-активних речовин від схем відбору вино-градного сусла. Встановлено, що пінисті властиво-сті виноматеріалів визначаються компонентним складом біополімерних комплексів Ключові слова: технологія сусла, виноматеріа-ли для ігристих вин, поверхнево-активні речовини, пінисті властивості Исследовано влияние технологий получения сусла на количественное содержание и качественный состав поверхностно-активных веществ в винома-териалах из винограда сортов Сухолиманский белый и Пино Нуар. Разработаны регрессионные модели зависимости химического состава поверхностно-активных веществ от схем отбора виноградного сусла. Установлено, что пенистые свойства винома-териалов определяются компонентным составом биополимерных комплексов Ключевые слова: технология сусла, виномате-риалы для игристых вин, поверхностно-активные вещества, пенистые свойства UDC:663.225:661.185.014

BACKGROUND: Today, cardiovascular, oncological, and neurodegenerative diseases are the main causes of death in the world, according to official World Health Organization (WHO) statistics. Antioxidants are used to treat and prevent these diseases. In order to develop optimal technology for obtaining drugs based on plant extracts with antioxidant action, it is necessary to determine the total antioxidant capacity of raspberry shoots.OBJECTIVES: The study aimed to determine the total antioxidant capacity of red raspberry shoots, study the content of biologically active substances (BAS), and the antioxidant activity of red raspberry shoot extracts obtained during subsequent exhaustive extraction.METHODS: The number of phenolic compounds, catechins, flavonoids, and hydroxycinnamic acids was determined by a spectrophotometric analysis method, whereas organic acids were determined by the alkalimetric method in red raspberry shoot extracts; the antioxidant activity of obtained extracts was evaluated by potentiometric method. RESULTS:  The total antioxidant capacity of red raspberry shoots was 164.12 mmol-equiv./m dry weight, the sum of the total content of phenolic compounds was 24.40 mg gallic acid (GA)/mL, catechins – 21.36 mg epigallocatechin-3-O-gallate (EGCG)/mL, flavonoids – 0.77 mg rutin (R)/mL, hydroxycinnamic acids derivatives – 2.56 mg chlorogenic acid (ChA)/mL and organic acids – 1.88 mg citric acid (CA)/mL in red raspberry shoot extracts obtained during subsequent exhaustive extraction. The analysis showed that there is a very high positive correlation between antioxidant activity and total phenolic compounds, catechin, flavonoid, hydroxycinnamic acids derivatives, and organic acids content in red raspberry shoot extracts. CONCLUSIONS: Total red raspberry shoots' antioxidant capacity has been determined. The study results can be used to develop optimal technology for obtaining drugs based on the extract of red raspberry shoots, which has an antioxidant effect.

Технологии пищевой, легкой и химической промышленносТи 46Технологический аудиТ и резервы производсТва -№ 5/3(31), 2016, © Ostapenko V., Tkachenko O., Iukuridze E.