Clarification dynamics of fresh apple must obtained from different apple cultivars grown in the south of Russia
EDN: AUPZKI
Abstract
Studies on the clarification and compact settling dynamics of apple must provide cider makers with insight into the possibility of using processing aids to achieve must clarification, as well as a better understanding of their usage levels and schemes. The present article analyzes the clarification dynamics of fresh apple must produced from the following cultivars: Margo, Dzhin, Orfey, Karmen, Ekzotika, Liberty, Persikovoe, Amulet, Zolotoe Letnee, and Ketni. In the study, the must clarification was carried out spontaneously (natural settling) and with the use of enzyme preparations, SQzyme PCL and Fructozym P. Must turbidity was determined using a LabScat 2 turbidity meter. The spontaneous clarification of fresh apple must was found to proceed slowly. The use of enzyme preparations significantly enhanced the clarification process. Within 8–16 h of adding SQzyme PCL, a 5–8% decrease was observed in the turbidity of apple must obtained from the cultivars Margo, Dzhin, Orfey, Ekzotika, and Liberty as compared to the spontaneous clarification of must obtained from the same cultivars. The efficacy of Fructozym P. was slightly lower. The compact settling dynamics of must are shown to depend significantly on the varietal characteristics of apple must and clarification duration. The compact settling velocity was calculated. The highest rate was noted in the must obtained from the cultivars Margo, Ekzotika, and Orfey, while the lowest rate was noted in the must produced from the Persikovoe cultivar. The use of SQzyme PCL increased the compact settling velocity by 1.5–4.0 times. The largest increase in the compact settling velocity was observed in the must obtained from Persikovoe and Karmen cultivars.
Keywords
Supporting agencies: The Kuban Science Foundation supported the research in the framework of the scientific project no. MFI-20.1/100.
About the Authors
N. M. Ageyeva
North Caucasian Federal Scientific Centre of Horticulture, Viticulture, Wine-making
Russian Federation
Russian Federation
Natalia M. Ageyeva, Dr. Sci. (Engineering), Professor, Chief Researcher
39, 40-letiia Pobedy St., Krasnodar, 350072
A. A. Shirshova
North Caucasian Federal Scientific Centre of Horticulture, Viticulture, Wine-making
Russian Federation
Russian Federation
Anastasia A. Shirshova, Cand. Sci. (Engineering), Senior Researcher
39, 40-letiia Pobedy St., Krasnodar, 350072
A. A. Khrapov
North Caucasian Federal Scientific Centre of Horticulture, Viticulture, Wine-making
Russian Federation
Russian Federation
Anton A. Khrapov, Researcher
39, 40-letiia Pobedy St., Krasnodar, 350072
References
1. Tarko T., Januszek M., Duda-Chodak A., Sroka P. How keeving determines oenological parameters and concentration of volatile compounds in ciders? Journal of Food Composition and Analysis. 2021;100:103897. DOI: 10.1016/j.jfca.2021.103897.
2. Zhong W., Yuan W., Wang J., Wu Z., Du H., Huang X., et al. Antioxidant and preservation effects of tea polyphenols on apple juice. Food Bioscience. 2024;60:104288. DOI: 10.1016/j.fbio.2024.104288.
3. Tashlanov N.Y., Saydaliev I.N. Ultrasound clarification of fruit juice. Vestnik Kurganskogo gosudarstvennogo universiteta. Seriya: Estestvennye nauki. 2015;1:70-72. (In Russian). EDN: TXHTLF.
4. Ageyeva N.M., Shirshova A.A., Ulyanovskaya E.V., Khrapov A.A., Chernutskaya E.A. Studying of clarification process of apple must using various technological means. Fruit growing and viticulture of South Russia. 2024;2:204-218. (In Russian). DOI: 10.30679/2219-5335-2024-2-86-204-218. EDN: MLJZXD.
5. Gnetko L.V., Nerovnykh L.P., Udychak M.M., Siyukhova B.B., Kobleva M.M. Influence of enzymative catalysis on technological parameters of apple juice production. New technologies. 2021;17(4):33-41. (In Russian). DOI: 10.47370/2072-0920-2021-17-4-33-41. EDN: WWPDYH.
6. Ozyilmaz G., Gunay E. Clarification of apple, grape and pear juices by co-immobilized amylase, pectinase and cellulose. Food Chemistry. 2023;398:133900. DOI: 10.1016/j.foodchem.2022.133900.
7. Zhu D., Zhang Y., Kou C. Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice. Ultrasonics Sonochemistry. 2022;84:105975. DOI: 10.1016/j.ultsonch.2022.105975.
8. Bhattacharya R., Arora S., Ghosh S. Bioprocess optimization for food-grade cellulolytic enzyme production from sorghum waste in a novel solid-state fermentation bioreactor for enhanced apple juice clarification. Journal of Environmental Management. 2024;358:120781. DOI: 10.1016/j.jenvman.2024.120781.
9. Kharazmi S., Taheri-Kafrani A., Soozanipour A., Nasrollahzadeh M., Varma R.S. Xylanase immobilization onto trichlorotriazine-functionalized polyethylene glycol grafted magnetic nanoparticles: a thermostable and robust nanobiocatalyst for fruit juice clarification. International Journal of Biological Macromolecules. 2020;163:402-413. DOI: 10.1016/j.ijbiomac.2020.06.273.
10. Ladeira Ázar R.I.S., da Luz Morales M., Maitan-Alfenas G.P., Falkoski D.L., Alfenas R.F., Guimarães V.M. Apple juice clarification by a purified polygalacturonase from Calonectria pteridis. Food and Bioproducts Processing. 2020;119:238-245. DOI: 10.1016/j.fbp.2019.11.013.
11. Ageyeva N.M., Ulyanovskaya E.V., Khrapov A.A., Tikhonova A.N., Chernutskaya E.A. Physical and chemical indicators of apples as raw materials for the production of ciders. Fruit growing and viticulture of the South of Russia. 2023;2:211-225. (In Russian). DOI: 10.30679/2219-5335-2023-2-80-211-225. EDN: ZKCLCU.
12. Sedov E.N., Ogol’cova T.P. Program and methodology for studying varieties of fruit, berry and nut crops. Orel: All-Russian Scientific Research Institute of Fruit Crop Breeding; 1999, 608 р. (In Russian). EDN: YHAOZT.
13. Zhu D., Kou C., Shen Y., Xi P., Cao X., Liu H., et al. Effects of different processing steps on the flavor and colloidal properties of cloudy apple juice. Journal of the Science of Food and Agriculture. 2021;101(9):3819-3826. DOI: 10.1002/jsfa.11016.
14. Zhu D., Shen Y., Wei L., Xu L., Cao X., Liu H., et al. Effect of particle size on the stability and flavor of cloudy apple juice. Food Chemistry. 2020;328:126967. DOI: 10.1016/j.foodchem.2020.126967.
15. Padma P.N., Sravani P., Mishra P., Narayan S., Kappagantula A. Synergistic effect of multiple enzymes on apple juice clarification. Indian Journal of Science and Technology. 2017;10(10):1-5. DOI: 10.17485/ijst/2017/v10i10/107716.
16. Antón-Díaz M.J., Suárez Valles B., Mangas-Alonso J.J., Fernández-García O., Picinelli-Lobo A. Impact of different techniques involving contact with lees on the volatile composition of cider. Food Chemistry. 2016;190:1116-1122. DOI: 10.1016/j.foodchem.2015.06.018.
17. Sharma H.P., Patel H., Sugandha. Enzymatic added extraction and clarification of fruit juices – а review. Critical Reviews in Food Science and Nutrition. 2017;57(6):1215-1227. DOI: 10.1080/10408398.2014.977434.
18. Ageyeva N.M., Shirshova A.A., Ulyanovskaya E.V., Khrapov A.A., Chernutskaya E.A. Study of the clarification of apple must depending on the apple varieties. Fruit growing and viticulture of South Russia. 2023;5:176-187. (In Russian). DOI: 10.30679/2219-5335-2023-5-83-176-187. EDN: TNSUAO.
19. Lychnikov D.S., Elizarov L.G. Method for determining the colloidal dispersed composition of liquid food products. Moscow: Central Scientific Research Institute of Information and Technical and Economic Research of the Food Industry; 1983, no. 3, 32 р. (In Russian).
20. Mihalev K.R., Dinkova V., Shikov P., Mollov P. Classification of fruit juices. In: Rajauria G., Tiwari B.K. (eds). Fruit juices. Extraction, composition, quality and analysis. Academic Press; 2018, p. 33-44. DOI: 10.1016/B978-0-12-802230-6.00003-5.
21. Butova S.N., Volnova E.R., Nikolaeva Yu.V., Jedlickova Ja. Improvement of fruit-berry juices technology using pectolytic enzymes. Health, Food & Biotechnology. 2020;2(1):128-139. (In Russian). DOI: 10.36107/hfb.2020.i1.s296. EDN: DUMBEA.
22. Scutara u E.-C., Luchian C.E., Vlase L., Colibaba L.C., Gheldiu A.M., Cotea V.V. Evolution of phenolic profile of white wines treated with enzymes. Food Chemistry. 2021;340:127910. DOI: 10.1016/j.foodchem.2020.127910.
23. Lhamo S., Tobgay S., Maya D., Deki S. Study on clarification of apple juice using enzymes. Bhutanese Journal of Agriculture. 2022;5(1):183-195. DOI: 10.55925/btagr.22.5115.
24. Kuddus M. Enzymes in food technology. Improvements and innovations. Singapore: Springer; 2018, 419 р. DOI: 10.1007/978-981-13-1933-4.
25. Li Q., Qin C., Chen X., Hu K., Li J., Liu A., et al. Enhancing the acid stability of the recombinant GH11 xylanase xynA through N-terminal substitution to facilitate its application in apple juice clarification. International Journal of Biological Macromolecules. 2024;268:131857. DOI: 10.1016/j.ijbiomac.2024.131857.
Review
For citations:
Ageyeva N.M., Shirshova A.A., Khrapov A.A. Clarification dynamics of fresh apple must obtained from different apple cultivars grown in the south of Russia. Proceedings of Universities. Applied Chemistry and Biotechnology. 2025;15(2):196-206. (In Russ.) EDN: AUPZKI
Views:
38
Email this article 