Improvement of the fruit and berry wine material technology
Students Name: Ulytskyi Oleksandr Petrovych
Qualification Level: magister
Speciality: Fermentation Products and Wine-making Technologies
Institute: Institute of Chemistry and Chemical Technologies
Mode of Study: full
Academic Year: 2025-2026 н.р.
Language of Defence: ukrainian
Abstract: Fruit and berry wines represent a distinct group of fermented beverages with a high potential for development due to the diversity of raw materials, favorable chemical composition, and pronounced organoleptic properties. Compared to grape-based products, fruit and berry wines contain lower levels of assimilable nitrogen, increased amounts of pectic substances, and often exhibit a substantial microbiological load, which complicates the fermentation process and necessitates the application of specialized technological approaches [1–3]. Improving fermentation efficiency, preserving aromatic potential, stabilizing the microbiological state, and ensuring consistent product quality are key objectives in modern production of fruit-berry wine materials [4, 5]. This work analyzes the existing technology for producing apple wine material and identifies the technological stages that have the greatest impact on must stability, quality, and the course of alcoholic fermentation. The study focuses on three main directions of improvement: increasing the microbiological purity of raw materials, optimizing the nitrogen nutrition of yeast, and using pectolytic enzymes to intensify pomace processing and improve the filtration properties of the must. At the raw-material preparation stage, the application of a 0.1% hydrogen peroxide solution during fruit washing is proposed. Such treatment provides effective deactivation of wild yeasts, acetic acid bacteria, and other undesirable microorganisms, reducing the risk of spontaneous fermentation and minimizing the need for additional sulfiting [3]. Ensuring microbiological stability at the initial stages of the technological process creates more controlled conditions for subsequent fermentation and for the formation of the sensory-aromatic profile of the wine material. 8 The second improvement concerns correction of the nitrogen balance of the must by adding fermentation activators based on ammonium salts at a concentration of 0.2–0.3 g/dm?. This compensates for the deficiency of nitrogenous compounds typical of fruit and berry juices, stimulates yeast growth and viability, shortens the lag phase, and ensures a uniform and predictable fermentation process [4]. The use of activators contributes to the formation of a balanced aromatic profile and increases ethanol yield by enabling more complete sugar utilization. The third direction of improvement is the application of pectolytic enzymes at 1–3 g per 100 kg of pomace at 40–45 °C for 30 minutes. Pectolytic preparations promote deeper degradation of cell-wall structures, increase juice yield by 5–10%, improve filtration, and accelerate clarification of the wine material [5]. Moreover, enzymatic treatment positively affects colloidal stability and contributes to the formation of a cleaner and more pronounced aroma of the final product. The proposed improvements have been integrated into an updated technological scheme of production, which includes adjustments to the stages of raw-material preparation, fermentation, and stabilization. Material and heat balances were performed, consumption coefficients were calculated, and the demand for heat-transfer media and refrigerants was determined. Comparative analysis demonstrated that the implementation of the improved technological solutions reduces fermentation duration, enhances organoleptic indicators, increases microbiological stability, and improves overall production efficiency. The economic evaluation confirmed the feasibility of applying the proposed methods due to optimized resource use and improved quality of the final wine material. Study object – the process of fruit and berry wine material production. Scope of research – the technological scheme of production and fermentation regimes. Goal of research – to improve the technology of fruit and berry wine material production to enhance quality and preserve natural organoleptic properties. 9 The work presents a scientific and technological justification of the process, characteristics of raw materials and auxiliary substances. An improved technological flowchart of production has been developed, including calculations of component quantities, heat carriers, and refrigerants. Consumption coefficients were determined, and the production profitability was calculated. Keywords: apples, fruit and berry wine material, fermentation, enzyme, nitrogen nutrition, technology.