Optimizing the technology and quality characteristics of local wine vinegar
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StatusThe thesis was presented on the 4 November, 2022Approved by NCAA on the 21 December, 2022 Abstract – 1.01 Mb / in romanian – 0.99 Mb / in englishThesisCZU 663.242(478)
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Keywords
vinegar, acetic bacteria, alcoholic fermentation, acetic fermentation, substratum, wineSummary
The thesis consists of introduction, 5 chapters, general conclusion and recommendations, references (204 bibliographic sources), the basic text contains 110 pages, including 43 figures and 39 tables (except those indicated in the annexes), 13 annexes. The results are reflected in 14 scientific papers and 2 patents.
Purpose: consists in optimizing the technology for obtaining vinegar from wine using a strain of acetic acid bacteria isolated from local wine products, inoculated on a substrate from local raw materials and using it to produce soft drinks.
Objectives: isolation of pure cultures of acetic acid bacteria from local wine products and their identification by morphological, cultural, physiological, biochemical and molecular features; study of existing producers and range of vinegars in the Republic of Moldova; assessment of the influence of various factors on acetic acid fermentation; optimization of wine vinegar production technology; using wine vinegar to produce soft drinks.
Scientific novelty and originality. For the first time, a local strain of acetic acid bacteria Acetobacter aceti CNMN-AcB-01 was isolated and identified from raw white wine vinegar obtained from Noah grapes. The limiting doses of sulfur dioxide and starter culture have been established, which ensure the effective flow of acetic acid fermentation. For the first time, walnut and hazelnut shells were used as a substrate for acetic acid bacteria, which made it possible to shorten the fermentation period and increase the organoleptic qualities of the resulting vinegar. The change in blood glucose levels after consumption of developed soft drinks was studied, and it was found that the drinks belong to the group of products with a low glycemic index and can be recommended as a healthy alternative to commercial drinks.
Solved scientific problem: consists in the development and scientific substantiation of biotechnological regimes for obtaining vinegar from wine by natural fermentation using a strain of acetic acid bacteria isolated from local raw materials, fixed on a natural substrate.
Theoretical significance. Application of molecular biology methods for the isolation and identification of the studied strain using the real-time PCR method. The possibility of improving the chromatic parameters of white wine vinegar by using walnut shell as a substrate for the development of acetic acid bacteria, increasing the contact surface with the product, which makes the vinegar production process more efficient, has been demonstrated.
Applicative value: consists in establishing the optimal conditions for the acetic fermentation of local wine and developing technical instructions for obtaining vinegar from wine. The technological procedures recommended on the basis of the study can be applied in specialized enterprises, and the use of walnut shells will solve the problem of agri-food waste. Received 2 patents for inventions.
Implementation of scientific results. The IT MD 67-41184408-01:2021 technological instruction on the manufacture of wine vinegar was developed and testing of the acetic bacteria strain Acetobacter aceti CNMN-AcB-01 was carried out within the company SRL V.DEVELOP. The results obtained were reflected in the project reports no. 18.80015.5007.222T and in 2 patents. Short-term invention patent with no. MD 1517 Y was requested by SRL FERMENTED FRUTS, which concluded a non-exclusive license contract for its use, for the purpose of marketing the product obtained following the application of the described process.
Oficial Reviewers
- Eugeniu Alexandrov
doctor - Artur Macari
doctor, associate professor (docent), Technical University of Moldova
Council's Members
- Aliona Ghendov-Moşanu, president
doctor habilitat, associate professor (docent) - Natalia Netreba , secretary
doctor, associate professor (docent) - Rodica Sturza, member
doctor habilitat, professor, Technical University of Moldova - Natalia Ţislinscaia, member
doctor, associate professor (docent), Practical Scientific Institute of Horticulture and Food Technology - Scutaru Iurie , member
doctor, associate professor (docent) - Oleg Chiseliţa , member
doctor, associate professor (docent)
Theses
