foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2022-5-2-121-131foodsyst-159Research ArticleСтатьиScientific and practical aspects of assessing the biochemical composition of raw materials for the production of fruit distillatesНаучно-практические аспекты оценки биохимического состава сырья для производства фруктовых дистиллятовhttps://orcid.org/0000-0002-7335-0453КрикуноваЛ. Н.KrikunovaL. N.

Крикунова Людмила Николаевна — доктор технических наук, профессор, ведущий научный сотрудник, отдел технологии крепких напитков

119021, Москва, ул. Россолимо, 7

Ludmila N.  Krikunova, Doctor of Technical Sciences, Professor, Leading Researcher, Department of Spirits, All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry

7, Rossolimo str., 119021, Moscow,

https://orcid.org/0000-0002-8364-9539ДубининаЕ. В.DubininaE. V.

Дубинина Елена Васильевна — кандидат технических наук, ведущий научный сотрудник, отдел технологии крепких напитков

119021, Москва, ул. Россолимо, 7

Elena V.  Dubinina, Candidate of Technical Sciences, Leading Researcher, Department of Spirits

7, Rossolimo str., 119021, Moscow

https://orcid.org/0000-0002-7112-1614УльяноваЕ. В.UljanovaE. V.

Ульянова Екатерина Владимировна — младший научный сотрудник, отдел технологии крепких напитков

119021, Москва, ул. Россолимо, 7

Ekaterina V. Uljanova, Junior Researcher, Department of Spirits

7, Rossolimo str., 119021, Moscow

https://orcid.org/0000-0002-1591-6084МоисееваА. А.MoiseevaA. A.

Моисеева Александра Анатольевна — младший научный сотрудник, отдел технологии крепких напитков

119021, Москва, ул. Россолимо, 7

Aleksandra A.  Moiseeva, Junior Researcher, Department of Spirits

7, Rossolimo str., 119021, Moscow

https://orcid.org/0000-0002-6913-9006ТомгороваС. М.TomgorovaS. M.

Томгорова Светлана Михайловна — научный сотрудник, отдел технологии крепких напитков

119021, Москва, ул. Россолимо, 7

Svetlana M.  Tomgorova, Researcher, Department of Spirits

7, Rossolimo str., 119021, Moscow

Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленностиРоссияAll-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine IndustryRussian Federation20221107202252121131Copyright © Krikunova L.N., Dubinina E.V., Uljanova E.V., Moiseeva A.A., Tomgorova S.M., 20222022Крикунова Л.Н., Дубинина Е.В., Ульянова Е.В., Моисеева А.А., Томгорова С.М.Krikunova L.N., Dubinina E.V., Uljanova E.V., Moiseeva A.A., Tomgorova S.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/159

Quality characteristics of spirit drinks based on fruit distillates are formed mainly due to the concentration and the ratio of aroma-forming volatile components, part of which is transferred to a product from the initial raw materials. Analysis of data on the biochemical composition of the individual types of stone raw materials makes it possible to substantiate scientifically the regime parameters of the individual production stages and allows revealing adulteration. The present review considers questions concerning the search of chemical markers for fruit vodkas made on the basis of distillates from plum, cherry plum, cherry, sweet cherry, apricot and peach. The data are presented on the content of reducing sugars, titratable acidity, free amino acids, pH and sugar-acid index of the fruit raw materials under consideration. Significant variations of these indices depending on a raw material type and region of cultivation are shown. The questions of evaluation of the pectin complex in the individual types of stone raw materials are considered. The scheme of hydrolysis of pectin substances of fruit raw materials occurring at the stage of its preparation for distillation is presented. An important role of this process in formation of quality characteristics of fruit distillates and spirit drinks on their basis (fruit vodkas) is shown. The data on the composition and concentration of aroma-forming volatile components of individual types of stone raw materials are given. The data on the main physico-chemical characteristics of aroma-forming volatile components found in the fresh fruit types under consideration and methods for their analysis are presented. The generalized estimation of technological peculiarities of preparation of individual types of fruit raw materials for fermentation and distillation depending on their biochemical composition is given. In general, analysis of the data presented in this review allowed making a conclusion about prospects of investigations aimed to the development of identification indices of fruit distillates and fruit vodkas using the primary aroma-forming volatile components of raw materials.

Качественные характеристики спиртных напитков на основе фруктовых дистиллятов формируются в основном за счет концентрации и соотношения ароматобразующих летучих компонентов, часть из которых переходит в продукт из исходного сырья. Анализ данных по биохимическому составу отдельных видов косточкового сырья дает возможность научно обосновать режимные параметры отдельных стадий производства, а также позволяет выявлять случаи фальсификации. В данном обзоре рассматриваются вопросы, касающиеся поиска химических маркеров для плодовых водок, изготовленных на основе дистиллятов из сливы, алычи, вишни, черешни, абрикоса и персика. Приведены данные по содержанию редуцирующих сахаров, титруемой кислотности, свободных аминокислот, рН и по сахарокислотному индексу рассматриваемого фруктового сырья. Показаны значительные интервалы варьирования этих показателей в зависимости от вида сырья и региона культивирования. Рассмотрены вопросы оценки пектинового комплекса отдельных видов косточкового сырья. Представлена схема гидролиза пектиновых веществ фруктового сырья, проходящего на стадии его подготовки к дистилляции. Показана важная роль этого процесса в формировании качественных характеристик фруктовых дистиллятов и спиртных напитков на их основе (плодовых водок). Приведены данные по составу и концентрации ароматобразующих летучих компонентов отдельных видов косточкового сырья. Представлены данные по основным физико-химическим характеристикам ароматобразующих летучих компонентов, обнаруженных в рассматриваемых видах свежих фруктов, и способам их исследования. Дана обобщенная оценка технологических особенностей подготовки отдельных видов фруктового сырья к сбраживанию и дистилляции в зависимости от его биохимического состава. В целом анализ данных, представленных в настоящем обзоре, позволил сделать заключение о перспективности исследований, направленных на разработку идентификационных показателей фруктовых дистиллятов и плодовых водок с использованием первичных ароматобразующих летучих компонентов сырья.

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The authors declare that there are no conflicts of interest present.