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Technology of dry wines production on the base of alcoholic content correction


Author: Stoleicova Svetlana
Degree:doctor of engineering
Speciality: 05.18.07 - Technology of alcoholic and non-alcoholic drinks
Year:2016
Scientific adviser: Nicolae Taran
doctor habilitat, professor, Practical Scientific Institute of Horticulture and Food Technology
Institution: Practical Scientific Institute of Horticulture and Food Technology

Status

The thesis was presented on the 24 December, 2015
Approved by NCAA on the 25 February, 2016

Abstract

Adobe PDF document0.52 Mb / in romanian
Adobe PDF document0.61 Mb / in english

Thesis

CZU 663.252: 663.253

Adobe PDF document 16.00 Mb / in english
153 pages


Keywords

wine, dealcoholization, alcoholic content, quality

Summary

The thesis consists of introduction, four chapters, conclusions and recommendations, bibliography with 194 references, 9 anexes, 111 pages of basic content, 32 tables, 27 figures. The results were presented in 12 scientific publications.

Specialty: 253.03 - Technology of alcoholic and non-alcoholic beverages.

Purpose and objectives of research. The main purpose of the thesis consists in perfection of technology for correction of alcoholic content in dry white and red wines using vacuum distillation method. Objectives of research: elaboration of optimal technological regimes for correction of alcoholic content in wines using vacuum distillation method; study the influence of ethanol removal process on physical and chemical composition, organoleptic properties and on volatile complex of obtained wines; study the influence of ethanol removal process on stability of white and red wines;

Scientific novelty and originality of the thesis consisits in scientific substantiation of the method for amelioration of the quality of white and red dry wines by alcoholic content correction using vacuum distillation method. Scientific substantination is based on the results of theoretical and experimental investigations, which denotes the stability of volatile complex, variation of physical-chemical stability of wine composition as well as amelioration of the sensory properties of wines with corrected alcoholic content. Scientific novelty is confirmed by favourable decision of patent issuance “Method for obtaining of natural wines” (AGEPI, Nr: 8266 from 17.11.2015).

Theoretical significance and practicality applied value. On the base of the complex study regarding the methods of production and improvement of the quality of wines obtained by correction of alcoholic content, technological schemes for production of wines with corrected alcoholic content, parameters of the technological process for production of natural white and red wines with corrected alcoholic content was elaborated.

Scientific challenge solved within the thesis consists in elaboration and argumentation of the correlation between parameters of technological process of dealcoholization and alcoholic concentration in the final product with corrected alcoholic content. Correlation determined is expressed by regression equations for white and red wines.

Implementation of scientific results. On the base of obtained scientific results was tested and implemented, in production conditions at the winery “Nectar S” LTD experimental batches of white and red wines with corrected alcoholic content was obtained in the volume of 2000 dal according to the elaborated technology.

Summary


1.TECHNOLOGICAL ASPECTS OF REDUCED ALCOHOL CONTENT WINE PRODUCTION
  • 1.1. Identification and analysis of factors which determined the necessity of reduced alcohol content wine production…
  • 1.1.1.Study of the regulatory framework in the process of low-alcohol wine production
  • 1.1.2. Global warming and its influence on the modern viticulture and winemaking
  • 1.1.3. Health policies and consumer demand on low-alcohol wines
  • 1.2. Analysis and characteristics of the methods for low alcohol wines production
  • 1.2.1. Utilization of viticultural and prefermentation practices for low alcohol wine production
  • 1.2.2. Utilization of microbiological strategies for reduction alcohol levels in wine
  • 1.3. Analysis and characteristics of physical methods for reduced alcohol wines production
  • 1.3.1 Membrane based technologies for reducing alcohol content in wines and their characteristics
  • 1.3.2 Heat based technologies for reducing alcohol content in wines and their characteristics
  • 1.3.3 Adsorptive and other methods for low alcohol wine production
  • 1.4 Characteristics of principal classes of wine volatile compounds
  • 1.4.1. Contribution of volatile compounds to wine quality
  • 1.4.2. Influence of dealcoholization process on aromatic complex of wines and recovery of aroma compounds
  • 1.5. Conclusions to the chapter 1

2. MATERIALS AND METHODS OF RESEARCH
  • 2.1. Materials of research
  • 2.2. Methods of research
  • 2.2.1 Operational principle of rotary vacuum evaporator for production of wines with low alcohol content
  • 2.2.2. Instrumental procedure for routine measurement of all the main quality parameters of must and wine by using of FOSS WineScanTMSO2 (Denmark)
  • 2.2.3 Determination of volatile complex of wines
  • 2.2.4 Conventional and standard methods of analysis
  • 2.2.5. Organoleptic evaluation of white and red wines with reduced alcohol content
  • 2.2.6. Statistical and mathematical analysis of the obtained results
  • 2.3 Conclusions to the 2 chapter

3. ELABORATION OF OPTIMAL REGIMES FOR CORRECTION OF ALCOHOLIC CONTENT IN WINES USING VACUUM DISTILLATION METHOD
  • 3.1 Influence of dealcoholization process temperature on physical and chemical composition and aromatic complex of obtained wines
  • 3.2. Influence of pressure of dealcoholization process on physical- chemical composition and aromatic complex of obtained wines
  • 3.3. Influence of the process time of dealcoholization process on physical and chemical parameters of obtained white and red wines
  • 3.4. Influence of wine volume in the dealcoholization process on physical and chemical parameters of obtained white and red wines
  • 3.5 Influence of initial alcohol content on physical-chemical parameters of white and red wines
  • 3.6. Statistical and mathematical analysis of the results
  • 3.7. Conclusions to the chapter 3

4. IMPROVEMENT OF TECHNOLOGICAL REGIMES FOR CORRECTION OF ALCOHOLIC CONTENT IN WINES
  • 4.1. Elaboration of technological regimes for dry wines alcoholic content correction
  • 4.2. Influence of dealcoholization process on wine stability
  • 4.3. Influence of the dealcoholization process on organoleptic properties of white and red wines
  • 4.4. Production testing and implementation of improved technology for alcoholic content correction using vacuum distillation method
  • 4.5. Conclusions to the chapter 4

GENERAL CONCLUSIONS AND RECOMMENDATIONS