Principles of Increasing the Suppressiveness of Vineyards Soil Under the Conditions of Production Anthropogenic Intentionation

Vorobyova, T.N.; Petrov, Valeriy Semionovich; Prakh, A. V.; Belkov, A.S.; Yakimenko, E.N.

doi:10.30679/2587-9847-2019-23-194-200

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“…В основе анализа режимов переработки вторичных сырьевых ресурсов основным фактором является изучение направления (цели) их использования. Основные направления переработки фруктовых выжимок [3,4]:…”

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“…На основании проведенных экспериментальных исследований [19][20][21] разработана технология производства яблочного дистиллята, включающая в себя переработку вторичных сырьевых ресурсов. Новая технология отличается тем, что потенциал исходного сырья используется максимально полно благодаря использованию ранее традиционных отходов в качестве вторичных сырьевых ресурсов посредством получения диффузионных соков в результате проведения процесса экстракции при температуре (55 ± 5) °C, продолжительности (37 ± 10) мин, гидромодуле 1,00 -(1,10 : 1,00), а также выделением нового инновационного продукта -промежуточной фракции яблочного дистиллята, задействованной в производственном цикле, а именно на этапе брожения при следующих параметрах: количество питания для дрожжей в диапазоне (0,20-0,26) • 10 -3 кг/дм 3 , количество промежуточной фракции в пересчете на безводный спирт, вводимое на стадии брожения в диапазоне 0,25-0,40 %, количество засеваемых дрожжей при постановке на брожение яблочного сусла в диапазоне (3-4) • 10 6 клеток/см 3 .…”

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Complex technological process for production of apple distillates and evaluation of its quality indicators.

Kulagova,

Zubkovskaya,

Rabchonok

2023

Vescì Nacyânalʹnaj akadèmìì navuk Belarusì. Seryâ agrarnyh navu

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The research presented in the paper is related to solving an important and urgent problem in the wine industry – use of waste and by-products of production as secondary raw materials. In the course of the experimental part, generally accepted and special research methods and techniques were used; the peculiarities of the extraction and fermentation processes were studied. This is the first time when, in the technology of manufacturing apple distillates, a method was used to reduce the amount of the resulting head fraction during fractional distillation, and the prospects for the reuse of a new by-product of fractional distillation – an intermediate fraction – were scientifically substantiated, as well as diffusion juice obtained from apple pomace was involved at the fermentation stage. The uniqueness also lies in the fact that all the techniques are combined into a single integrated approach. As a result, a scientifically sound, improved and cost-effective technology for production of apple distillates with complex processing of secondary raw materials of winemaking has been developed, which makes it possible to increase the level of economic feasibility and efficiency of the industry, and is the basis for innovative economic development aimed at import substitution. The paper reflects the basic technological layout of the developed technology, describes its operations and stages, as well as studies of the main quality indicators (physical-and-chemical, organoleptic indicators and comparative analysis of the tasting test with the consumer focus group) of apple distillates obtained by integrated waste technology.

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