EVALUATION AND ANALYSIS OF RAW MATERIALS FOR THE PRODUCTION OF FRUIT (APPLE) DISTILLATES ON THE EXAMPLE OF THE CHERNIVTSI REGION
DOI:
https://doi.org/10.31548/humanhealth.3.2025.122Keywords:
technological regulation, fermented raw materials, organoleptic quality, apple varieties, aromatic markers, gas chromatographyAbstract
The article presents a comprehensive theoretical generalization of the current state of fruit (apple) distillate production in the Chernivtsi region. The research was conducted at the Dnister Horticultural Corporation with a particular focus on the influence of yeast strains from the collection of the National Institute of Grapes and Wine “Magarach” of the National Academy of Agrarian Sciences (“Cider 101,” “Apple 7” and autochthonous wild yeasts) on the kinetics of apple must fermentation and ethanol yield. The soil in the Chernivtsi region was investigated, and its analysis was carried out. Five varieties of apples were studied, and a physico-chemical analysis of the juice was performed to determine the content of aromatic substances in apple distillate.
Research objective: To study the influence of yeast strains (Cider 101; Apple 7, and epiphytic microflora of local wild races), as well as agrochemical soil parameters, on the dynamics of fermentation and the formation of the aromatic profile of apple distillates produced at the Dnister Horticultural Corporation in Sokyryany, Chernivtsi region. The study was conducted during the ripening and processing season for three consecutive years.
The study used apples of the Montuanske, Golden Delicious, Spartan, Champion, and Idared varieties, collected at the Dnister Horticultural Corporation. The apples were collected in the phase of technical maturity, transported, and stored under certain conditions. The results of the study indicate that the selection of yeast and, possibly, the management of soil conditions contribute to achieving the desired aromatic characteristics, improving product quality, and creating regional brands with unique organoleptic properties. Strains of Saccharomyces cerevisiae 'Sidrova 101' and 'Yabluchna 7' were used, as well as local wild yeast races isolated from the surface of apples in the town of Sokyryany.
The scientific novelty of this study lies in its comprehensive, long-term (3-year) investigation of the interaction between agrochemical soil factors, selected yeast strains, and their impact on the aromatic profile of apple distillates in a specific region. Potential aromatic markers associated with the terroir features of the town of Sokyryany will be identified. The results are applicable to enterprises in the apple industry, developers of national standards, state regulatory bodies, and researchers involved in the development of modern models of food technology in the post-crisis context.
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