Nano-, bio- and cognitive technologies in the production of ciders and fruit wines
Authors: Shirshova A.A. ,   Federal State Budget Scientific Institution «North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making», Krasnodar, Russia, Ageeva N.M. , Ulyanovskaya E.V. , Khrapov A.A. , Chernutskaya E.A. ,   Federal State Budget Scientific Institution «North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making», Krasnodar, Russia,   Federal State Budget Scientific Institution «North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making», Krasnodar, Russia,   Federal State Budget Scientific Institution «North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making», Krasnodar, Russia,   Federal State Budget Scientific Institution «North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making», Krasnodar, Russia
Published: July 2024

Abstract. A brief overview of nano-, bio- and cognitive technologies in the beverage industry is presented. When developing products in the «science – production – market» system, it is currently necessary to focus on consumer preferences. The totality of the values of a manufactured product is determined by its consumer properties, commercial attractiveness, and is perceived as one whole. This must be taken into account when designing new high-quality Russian-made products. A brief overview of nano-, bio- and cognitive technologies in the beverage industry is provided with the aim of developing a cider production business plan model based on improved biotechnological techniques for the production of fermented apple wort. Objects of research: apple must from various varieties of apple fruits of domestic and foreign selection; enzyme preparations (SQzyme PCL, Grainzyme NL and Fructozym® P); yeast strains (OIC Fruit, Fruit Turbo, Combi and RV 100), bentonites (Vinobent, Bentovin, Bentovinum Gold, Bentostab, Apro-fine bent G, Apro-fine bent UF, Perdomini, etc. As a result, the feasibility of using enzyme preparations was shown (the most effective was SQzyme PCL with pectolytic action). The highest tasting rating was given to a sample of cider fermented with the Combi yeast strain (Saccharomyces cerevisiae and Oenococcus oeni), which was characterized by a bright, complex aroma and a full, rounded taste. The use of composites based on bentonites, proteins, tannins) for clarification and stabilization of ciders made it possible to obtain drinks of a light straw color while maintaining a bright aroma, and to increase their bottling resistance from 2 to 8 months. A model of a business plan for a cider production operating on a full cycle is proposed, with the possibility of receiving tourists, excursions to the apple orchard, production, tasting rooms and sales of products. Research was conducted to justify and select technological aids and yeast strains to improve biotechnological methods for the production of traditional ciders. Keywords: cognitive technologies, nanotechnology, biotechnology, yeast, technological aids Financing source: The research is carried out with the financial support of the Kuban Science Foundation in the framework of the scientific project № MFI-20.1/100.