Technological basis for the formation of the quality of wine materials from the sea buckthorn (Hippophae rhamnoides L.) depending fruits on their processing methods and yeast species diversity
Authors:   Institute of Horticulture of the National Academy of Agrarian Sciences of Ukraine, Lytovchenko A.M. , Moskalets T.Z. ,   Institute of Horticulture of the National Academy of Agrarian Sciences of Ukraine, Moskalets V.V. ,   Institute of Horticulture of the National Academy of Agrarian Sciences of Ukraine, Kuznetsov A.V. ,   Institute of Horticulture of the National Academy of Agrarian Sciences of Ukraine, Tokar A.Yu. ,   Uman National University of Horticulture, Vovkohon A.H. ,   Bila Tserkva National Agrarian University
Published: January 2021

The further strategy of the fruit and small fruit crops cultivation in our country must foresee the review of the food market formation conjuneture from the viewpoint of the population provision with biologically valuable foods and raw materials for the processing and food industries, and not just gross production of some export-attractive species fruit and berry products. To solve this problem, special attention is to be paid to the growing of minor fruit and small fruit plants, which ensure, first of all, raw materials valuable for biology as sources of producing functional products. Tak-ing into cosiderations the study of new sea buckthorn at the Institute of Horticulture NAAS of Ukraine during 2018-2020 concerning biochemical parameters, their suitability for processing and product manufacturing inland wines. The obtained results made it possible to differentiate sea buckthorn regards the indicators of the wine materials aroma-forming complex and their fruits favourability for processing and the final product quality. Among such genotypes the varieties Adaptyvna, Osoblyva and Yantarna (F 1-15-9), were selected that became a ground for analytical search of the technological ways of forming the quality of wine materials from sea buckthorn fruits. Bases of many years of experience and laboratory research data obtained during 3 years. The technological grounds for using of various methods of processing sea buckthorn fruits and yeasts in the conditioning of thewine materials and the production of quality table wines. In this regard, based on the use of sea buckthorn fruits, a technology and recipe for table semi-sweet wine "Sea buckthorn" was developed, which is made in the case of fermentation of sea buckthorn juice in a mixture with sugar in accordance with DSTU 6036. The obtained functional drink was tested in the Central Testing Commission of the wine industry of the Ministry of Agrarian Policy of Ukraine, where it received high marks for high quality. As the result, the technological instruction for the production of the mentioned above table wine was prepared and approved according to the established customs (TI 00413297-27:2020). The developed technological methods ena-ble to form high quality of the wine materials from sea buckthorn fruits, which is the reason for close cooperation with the production of growing and processing products of the minor fruit and small fruit crops and will make it possible to increase the efficiency and quality of the functional beverages for the healthy nutrition.