Ebaküdoona-, aroonia-, viinamarjaveinide, nende tooraine ja pressjäägi biokeemiline koostis
Laen...
Kuupäev
2022
Kättesaadavus
01.06.2027, Korraldus nr. 6-1.PK/156
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Eesti Maaülikool
Abstrakt
Puuvilja- ja marjaveinide ning kääritatud jookide tootmine Eestis on populaarsust koguv tegevus
mille tulemusena tekib ka järjest rohkem tootmisjääke. Antud uurimustöö eesmärgid olid
selgitada välja veini tooraine, pressjäägi ja veini polüfenoolide sisaldus ning antioksüdatiivne
aktiivsus sõltuvalt liigist ja sordist. Välja selgitada veinitehnoloogia mõju pressjäägi ja veini
biokeemilisele koostisele.
Töös uuriti jaapani ebaküdoonia, tumeda aroonia ja viinapuu sortide `Zilga`, `Hasanski Sladki`
tooraine, pressjäägi ja veinide polüfenoolide sisaldust ja antioksüdatiivset aktiivsust.
Katsetulemuste põhjal saab välja tuua, et veinide tooraine, pressjäägi ja veini biokeemiline
koostis sõltus tooraine genotüübist. Pressjäägi ja veini biokeemiline koostis sõltus
veinitehnoloogiast. Tooraine kõrged näitajad ei kajastunud veinis ning pressjääk oli bioühendite
rikas veinitootmise kõrvalsaadus, mis omab potentsiaali tootearenduseks ja vajab edasist
uurimist.
The production of fruit and berry wines and fermented beverages in Estonia is a popularity gaining activity, as a result of which more and more production residues are also generated. The objectives of this research were to determine the polyphenols content of the raw material, press residue and polyphenols of wine, as well as antioxidant activity depending on the species and cultivar. Find out the effect of wine technology on the biochemical composition of press residue and wine. The content of polyphenols and antioxidant activity of the wine raw material, press residue and wine of the Japanese quince, chokeberry and vine cultivars `Zilga`, ` Hasanski Sladki` were studied. On the basis of the test results, it can be pointed out that the biochemical composition of the raw materials, press residue and wine depended on the raw material genotype. Biochemical composition of the press residue and wine depended on the wine technology. The high characteristics of the raw material were not reflected in the wine, and the press residue was a by-product of wine production rich in bio compounds, which has the potential for product development and needs further research.
The production of fruit and berry wines and fermented beverages in Estonia is a popularity gaining activity, as a result of which more and more production residues are also generated. The objectives of this research were to determine the polyphenols content of the raw material, press residue and polyphenols of wine, as well as antioxidant activity depending on the species and cultivar. Find out the effect of wine technology on the biochemical composition of press residue and wine. The content of polyphenols and antioxidant activity of the wine raw material, press residue and wine of the Japanese quince, chokeberry and vine cultivars `Zilga`, ` Hasanski Sladki` were studied. On the basis of the test results, it can be pointed out that the biochemical composition of the raw materials, press residue and wine depended on the raw material genotype. Biochemical composition of the press residue and wine depended on the wine technology. The high characteristics of the raw material were not reflected in the wine, and the press residue was a by-product of wine production rich in bio compounds, which has the potential for product development and needs further research.
Kirjeldus
Magistritöö
Aianduse õppekaval
Märksõnad
magistritööd, Chaenomeles japonica, Aronia melanocarpa, Vitis, polüfenoolid, antioksüdatiivne aktiivsus