spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/spfp.2024.2.514spfp-514Research ArticleСтатьиArticlesАроматобразующие компоненты сидров, произведенных из различных сортов яблониAroma-Forming Components of Ciders Produced from Different Apple Varietieshttps://orcid.org/0000-0002-9165-6763АгееваНаталья МихайловнаAgeyevaNatalia Mikhailovnaageyeva@inbox.ruhttps://orcid.org/0000-0003-1428-5935ШиршоваАнастасия АлександровнаShirshovaAnastasia Alexandrovna

Старший научный сотрудник НЦ "Виноделие", ведущий инженер-химик ФГБНУ СКФНЦСВВ, SPIN-код: 6175-5869

anastasiya_1987@inbox.ruhttps://orcid.org/0000-0001-6436-1970ХраповАнтон АлександровичKhrapovAnton Alexandrovichhrapov-anton@bk.ruhttps://orcid.org/0000-0003-3987-7363УльяновскаяЕлена ВладимировнаUlyanovskayaElena Vladimirovnaulyanovskaya_e@mail.ruЧернуцкаяЕвгения АнатольевнаChernutskayaEvgenia Anatolyevnaev.belenko95@yandex.ruhttps://orcid.org/0000-0003-2711-2419ЯкубаЮрий ФедоровичYakubaYury Fedorovichuriteodor@yandex.ruСеверо-Кавказский федеральный научный центр садоводства, виноградарства, виноделияРоссияNorth Caucasian Federal Scientific Center of Horticulture, ViticultureRussian Federation2024050620243226778Copyright © Агеева Н.М., Ширшова А.А., Храпов А.А., Ульяновская Е.В., Чернуцкая Е.А., Якуба Ю.Ф., 20242024Агеева Н.М., Ширшова А.А., Храпов А.А., Ульяновская Е.В., Чернуцкая Е.А., Якуба Ю.Ф.Ageyeva N.M., Shirshova A.A., Khrapov A.A., Ulyanovskaya E.V., Chernutskaya E.A., Yakuba Y.F.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/514Введение

Введение: Аромат напитков, полученных путем спиртового брожения, обуславливается наличием ароматобразующих компонентов, присутствие которых способствует появлению тех или иных тонов и оттенков в аромате. В некоторых странах, например Испании, отдельные ароматобразующие компоненты используют для сортовой и географической принадлежности напитков, в том числе из специальных сидровых сортов яблони. Влияние генетических особенностей сортов яблони, произрастающих в Краснодарском крае, на ароматический профиль сидра ранее не изучалось.

Материалы и методы

Материалы и методы: Изучен ароматический профиль 30 образцов сидров, в том числе приготовленных в лабораторных условиях из плодов яблони российской и зарубежной селекции. Исследование летучих компонентов сидров проводили методом газовой хроматографии. Органолептические показатели сидров оценивала дегустационная комиссия НЦ «Виноделие» ФГБНУ СКФНЦСВВ по показателям внешний вид, цвет, аромат и вкус.

Результаты

Результаты: Состав ароматобразующих компонентов сидров представлен летучими кислотами, высшими спиртами, сложными эфирами, альдегидами, а также ацеталями, гликолями, метанолом, глицерином и др. Установлены диапазоны варьирования основных групп ароматобразующих компонентов сидров, произведенных из различных сортов яблони, а также производственных образцов, в том числе изготовленных из восстановленного яблочного сока. По всем изученным группам летучих веществ сортовые сидры, приготовленные в лабораторных условиях, имели более высокие концентрации ароматических компонентов и глицерина, чем производственные образцы.

Выводы

Выводы: Показано, что сортовые особенности плодов яблони оказали значительное влияние на компонентный состав ароматических веществ и в последующем на органолептические характеристики яблочного сидра. Выделились сорта яблони различного генетического, эколого-географического происхождения (Багрянец Кубани, Прикубанское, Ренет Платона, Персиковое, Орфей, Марго, Флорина, Интерпрайс, Амулет), перспективные для производства сидров в Краснодарском крае.

Introduction

Introduction: The aroma of drinks obtained by alcoholic fermentation is determined by the presence of aroma-forming components,  the presence of which contributes to the appearance of certain tones and hints of aroma. In some countries, individual aroma-forming components are used to determine the varietal and geographical origin of drinks. The influence of apple varieties growing in the Krasnodar region on the aroma profile of cider has not been studied.

Materials and Methods

Materials and Methods: The aroma profile of 30 ciders was studied, including those prepared in the laboratory from apples of Russian and foreign selection. The volatile components of the samples were studied using gas chromatography. The organoleptic characteristics of the ciders were assessed by the tasting commission of the Scientific Center «Winemaking» at the North Caucasian Federal Scientific Center of Horticulture, Viticulture, Winemaking in terms of appearance, color, aroma and taste.

Results

Results: The composition of the aroma-forming components of ciders is represented by volatile acids, higher alcohols, esters, aldehydes, as well as acetals, glycols, methanol and glycerol. Variation ranges for the main groups of aroma-forming components in ciders produced from various apple varieties, as well as production samples, including those made from reconstituted apple juice, have been established. For all groups of volatile compounds studied, varietal ciders prepared in laboratory conditions had higher concentrations of aromatic components and glycerol than production samples.

Conclusion

Conclusion: The varietal characteristics of apple fruits had a significant impact on the composition of aromatic substances and subsequently on the organoleptic characteristics of apple cider. The apple varieties of different genetic and ecological-geographical origin (Bagryanets Kubani, Prikubanskoe, Renet Platona, Persikovoe, Orfey, Margo, Florina, Enterprise, Amulet) were identified. They are considered as promising for cider production in Krasnodar Krai.

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