Fruit growing
and viticulture of South Russia

Annotation

An increase in the volumes of the apple production led to the need the perfection of the processing technology for beverages, including ciders (fruit wines). Previously adapted technology of the fruit wines production did not ensure the economical utilization of raw resources, it was labor-consuming and energy-consuming, and the wines produced were inclined to the dimness. The main obstacle in the solution of fruit wines stability problems is the presence in the raw material composition of the high-molecular polymers, such as protopectin, cellulose, hemicellulose, and also protein and phenol substances. Our study the composition of the high-molecular substances of apple fruit wines demonstrate the predominance of the polysaccharides, including the pectic substances, which influence greater the yield of juice during processing of apples and provide the stability of ciders. Close concentrations of both forms of pectic substances are observed all period of studying. The greatest quantity of pectic substances are revealed in the apples of Renet Simirenko, Korea, Florina. Also significant quantity of undissolved protopectin was found in the apples of Idared, Korea, Florina, Jonathan and, especially, Renet Simirenko. It speaks about the need to use the fermentation preparations of pectolitic or complex action for the destruction of the same pectic substances to the galacturonic acids and the complex compounds. It is shown that the introduction of fermentation preparations ensured the hydrolysis of high-molecular polysaccharides in the fermented juices of all apple types studied. The most effective were the fermentation preparations of fruktocim M and P group. The technology of the fruit wines stabilization is developed. Its essence consists in the fact that due to the maximal removal of the components, which cause colloidal and other dimness at the early stage of technological process, exactly during working of juice and its fermentation, the basic prerequisites for the production of stable wine are ensured.