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Study on the Utilization of Ingredients from Moldovan Regions in the Production of Strong Drinks


Author: Sclifos Aliona
Degree:doctor of engineering
Speciality: 05.18.07 - Technology of alcoholic and non-alcoholic drinks
Year:2009
Scientific adviser: Constantin Sîrghi
doctor habilitat, professor
Institution:
Scientific council:

Status

The thesis was presented on the 24 October, 2008
Approved by NCAA on the 22 January, 2009

Abstract

Adobe PDF document – 0.40 Mb / in romanian

Thesis

CZU 663.837.1:633.88 (478)

Adobe PDF document 0.93 Mb / in romanian
0 pages

Keywords

hydro alcoholic solution, infusions, fruit juices, aromatic alcohols, plants and berries, phenol substances spectra, micron-sized gelatin, strong drinks, liquors, balsam, correlation.

Summary

The present scientific study focuses on the elaboration of original technology for the production of strong drinks – “balsam”, on the basis of local vegetal raw material.

The production of strong drinks containing physiological value is possible only having ecologically clean and toxicologically harmless ingredients, whose characteristics were confirmed by modern research methods: atomic absorption spectroscopy, visible ultraviolet spectrophotometry, potentiometry. As an exponent of the extraction degree in hydro alcoholic solutions containing active components from fresh and dried berries, plants, roots, etc., the concentration of phenol substances, responsible for balsams multiple physicochemical, organoleptic and physiological characteristics, has been selected.

Research on the dynamics of extraction processes depending on their realization conditions (concentration of hydro alcoholic solvent, of hydro-module, etc.) and the statistical methods for experimental planning have been employed in the optimization of production technologies for high quality “bitter-bitter”, “bitter-sweet” and “orient” balsams. The technology for the mentioned drinks stabilization by micron-sized gelatin and cold (t = -10 ÷ -12 ºC, τ = 10-12 d.) treatment against polyphenol and crystalline precipitations has been developed.

Also, the appreciation method for balsam availability to precipitation has been tested and implemented, aiming at the selection of adequate technological treatment procedures. Manufacturing technological schemes and guidelines for the production of these three types of balsams have been developed. They also form the basis for their industrial production.

The composition novelty of special liquors is confirmed by a patent request.