Influence of conditions of preparation of wheat grain wort and blackcurrant cake on yeast metabolism and alcoholic fermentation processes

Cover Page

Cite item

Full Text

Open Access Open Access
Restricted Access Access granted
Restricted Access Subscription or Fee Access

Abstract

The relevance of the study is due to the need to expand the range of competitive alcoholic beverages with original organoleptic properties and ensuring effective import substitution. The previously obtained results on the use of blackcurrant cake in the technology of grain and fruit wort preparation revealed the difficulties of joint processing of raw materials and showed the need for their separate preparation followed by their combination at the stage of saccharification and proteolysis. There is practically no data on the effect of the biochemical composition of grain and fruit wort on the growth and metabolism of yeast cells. The purpose of these studies was to develop conditions for the joint processing of wheat grain and blackcurrant cake to produce a wort that improves the efficiency of yeast generation, ethanol synthesis, and volatile metabolites. blackcurrant cake, a secondary resource of juice production, was used as an unconventional raw material. The conditions for the preliminary preparation of the cake have been developed, including treatment with xylanolytic enzymes followed by pasteurization and alkalinization to pH 4.5. The use of fermented cake (pH 4.5) in the joint preparation of the raw materials of wheat and blackcurrant wort had a positive effect on its performance: the viscosity decreased by 1.7 times, the concentration of soluble carbohydrates increased from 22.0 to 25.1 %, phenolic substances – almost 2 times. The peculiarities of the composition of wheat-blackcurrant wort had a positive effect on the processes of yeast metabolism and alcoholic fermentation, which led to an increase in alcohol yield by 22…27 %, a decrease in the formation of secondary metabolites by 10…17 %, mainly due to a decrease in the synthesis of higher alcohols. At the same time, the concentration of esters increased (by 29…38 %), which can affect the appearance of original shades in the aroma and taste of distillates. A schematic diagram of the complex processing of wheat and blackcurrant cake in the technology of grain-fruit distillates with original properties has been developed.

Full Text

Restricted Access

About the authors

E. M. Serba

The All-Russian Research Institute of Food Biotechnology, Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety

Author for correspondence.
Email: serbae@mail.ru

доктор биологических наук, член-корреспондент РАН

Russian Federation, Moskva

E. R. Kryuchkova

The All-Russian Research Institute of Food Biotechnology, Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety

Email: serbae@mail.ru

аспирант

Russian Federation, Moskva

L. V. Rimareva

The All-Russian Research Institute of Food Biotechnology, Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety

Email: serbae@mail.ru

доктор технических наук, академик РАН

Russian Federation, Moskva

N. I. Ignatova

The All-Russian Research Institute of Food Biotechnology, Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety

Email: serbae@mail.ru
Russian Federation, Moskva

M. B. Overchenko

The All-Russian Research Institute of Food Biotechnology, Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety

Email: serbae@mail.ru

кандидат технических наук

Russian Federation, Moskva

E. N. Sokolova

The All-Russian Research Institute of Food Biotechnology, Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety

Email: serbae@mail.ru

кандидат биологических наук

Russian Federation, Moskva

References

  1. Причко Т. Г., Дрофичева Н. В. Использование перспективных сортов смородины черной в формировании продуктов лечебно-профилактического назначения // Инновации и продовольственная безопасность. 2019. Т. 26. № 4. С. 109–116. doi: 10.31677/2311-0651-2019-26-4-109-116.
  2. Биологическая ценность плодов и ягод российского производства / М. Ю. Акимов, В. В. Бессонов, В. М. Коденцова и др. // Вопросы питания. 2020. Т. 8. № 4. С. 220–232. doi: 10.24411/0042-8833-2020-10055.
  3. Современные предпосылки для комплексной переработки ягод черной смородины / В. М. Коденцова, Д. В. Рисник, Е. М. Серба и др. // Техника и технология пищевых производств. 2024. Т. 54. № 3. С. 621–632. doi: 10.21603/2074-9414-2024-3-2525.
  4. Enhancement of Biological Properties of Blackcurrants by Lactic Acid Fermentation and Incorporation into Yogurt: A Review / R. Kowalski, E. Gustafson, M. Carroll, et al. // Antioxidants (Basel). 2020. Vol. 9. No. 12. Р. 1194. URL: https://www.mdpi.com/2076–3921/9/12/1194 (дата обращения: 13.08.2024). doi: 10.3390/antiox9121194.
  5. Захаров В. Л., Зубкова Т. В. Влияние добавок ягод на качество и сохранность творога // Вестник КрасГАУ. 2022. Т. 182. № 5. С. 200–205. doi: 10.36718/1819-4036-2022-5-200-205.
  6. Profiles of Volatile Compounds in Blackcurrant (Ribes nigrum) Cultivars with a Special Focus on the Influence of Growth Latitude and Weather Conditions/ A. Marsol-Vall, M. Kortesniemi, S. T. Karhu, et al. // J Agric Food Chem. 2018. Vol. 66. No. 28. Р. 7485–7495. doi: 10.1021/acs.jafc.8b02070.
  7. Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts / N. M. Kelanne, B. Siegmund, T. Metz, et al. // Food Chem. 2022. Vol. 370. Р. 131049. URL: https://www.sciencedirect.com/science/article/pii/S0308814621020550 (дата обращения: 11.02.2025). doi: 10.1016/j.foodchem.2021.131049.
  8. К вопросу о целесообразности использования ягод черной смородины для получения оригинальных зерно-фруктовых дистиллятов / Л. В. Римарева, Е. М. Серба, Е. Н. Соколова и др. // Пищевая промышленность. 2023. № 5. С. 61–63. doi: 10.52653/PPI.2023.5.5.017.
  9. Использование вторичных ресурсов ягодного сырья в технологии кондитерских и хлебобулочных изделий / И. А. Бакин, А. С. Мустафина, Е. А. Вечтомова и др. // Техника и технология пищевых производств. 2017. Т. 45. № 2. С. 5–12. doi: 10.21179/2074-9414-2017-2-5-12.
  10. Дрофичева Н. В., Причко Т. Г. Функциональные продукты питания с использованием компонентов вторичного сырья сокового производства // Вестник Воронежского государственного университета инженерных технологий. 2018. Т. 3. № 80. C. 134–139. doi: 10.20914/2310-1202-2018-3-134-139.
  11. Биотехнологические аспекты получения зерно-фруктового сусла из пшеницы и жмыха черной смородины / Е. М. Серба, Е. Н. Соколова, Л. В. Римарева и др. // Пищевые системы. 2024. Т. 7. № 4. C. 551–559. doi: 10.21323/2618-9771-2024-7-4-551-559.
  12. Bioaccessibility of Antioxidants in Blackcurrant Juice after Treatment Using Supercritical Carbon Dioxide / U. Trych, M. Buniowska, S. Skąpska, et al. // Molecules. 2022. Vol. 27. No. 3. Р. 1036. URL: https://www.mdpi.com/1420–3049/27/3/1036 (дата обращения: 15.09.2024). doi: 10.3390/molecules27031036.
  13. Biological activities, therapeutic potential, and pharmacological aspects of blackcurrants (Ribes nigrum L): A comprehensive review / A. Ejaz, S. Waliat, M. Afzaal, et al. // Food Sci Nutr. 2023. Vol. 11. No. 10. Р. 5799–5817. doi: 10.1002/fsn3.3592.
  14. By-Products of Fruit and Vegetables: Antioxidant Properties of Extractable and Non-Extractable Phenolic Compounds / Y. Zeng, W. Zhou, J. Yu, et al. // Antioxidants (Basel). 2023. Vol. 12. No. 2. Р. 418. URL: https://www.mdpi.com/2076–3921/12/2/418 (дата обращения: 19.10.2024). doi: 10.3390/antiox12020418.
  15. Fractionation and characterisation of dietary fibre from blackcurrant pomace / K. Alba, W. Macnaughtan, A. P. Laws, et al. // Food Hydrocolloids. 2018. Vol. 81. Р. 398–408. doi: 10.1016/j.foodhyd.2018.03.023.
  16. Reißner A. M., Rohm H., Struck S. Sustainability on Bread: How Fiber-Rich Currant Pomace Affects Rheological and Sensory Properties of Sweet Fat-Based Spreads // Foods. 2023. Vol. 12. No. 6. Р. 1315. URL: https://www.mdpi.com/2304–8158/12/6/1315 (дата обращения: 16.01.2025). doi: 10.3390/foods12061315.
  17. Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: Dough characteristics and product properties / C. Schmidt, I. Geweke, S. Struck, et al. // International Journal of Food Science & Technology. 2018. Vol. 53. No. 1. Р. 237–245. doi: 10.1111/ijfs.13639.
  18. Разработка технологии производства снэков на основе ягод черной смородины (Ribes nigrum) / Н. В. Макарова, Д. Ф. Игнатова, Е. А. Васильева и др. // Вестник Воронежского государственного университета инженерных технологий. 2019. Т. 81. № 3. С. 158–167. doi: 10.20914/2310-1202-2019-3-158-167.
  19. The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout / M. Roasto, M. Mäesaar, T. Püssa, et al. // Microorganisms. 2023. Vol. 11. No. 12. Р. 2960. URL: https://www.mdpi.com/2076–2607/11/12/2960 (дата обращения: 04.04.2024). doi: 10.3390/microorganisms11122960.
  20. Подбор рас дрожжей для сбраживания фруктовой мезги, предназначенной для дистилляции / Л. А. Оганесянц, В. А. Песчанская, Е. В. Дубинина и др. // Пиво и напитки. 2017. № 6. С. 26–30.
  21. Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum / G. Chitarrini, L. Debiasi, M. Stuffer, et al. // Molecules. 2020. Vol. 25. No. 8. Р. 1818. URL: https://www.mdpi.com/1420–3049/25/8/1818 (дата обращения: 07.02.2025). doi: 10.3390/molecules25081818.
  22. Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts / N. Kelanne, B. Yang, L. Liljenbäck, et al. // J Agric Food Chem. 2020. Vol. 68. No. 37. Р. 10128–10141. doi: 10.1021/acs.jafc.0c03354.
  23. Общая фармакопейная статья: ОФС.1.2.3.0022.15 Определение аминного азота методами формольного и йодометрического титрования. URL: https://pharmacopoeia.regmed.ru/pharmacopoeia-projects/izdanie-13/1/1-2/1-2-3/1-2-3-22/?vers=778 (дата обращения: 24.04.2024).
  24. Инструкция по технохимическому и микробиологическому контролю спиртового производства / В. А. Поляков, И. М. Абрамова, Г. В. Полыгалина и др. // М: Дели принт. 2007. 480 с.
  25. Денисенко Т. А., Вишникин А. Б., Цыганок Л. П. Спектрофотометрическое определение суммы фенольных соединений в растительных объектах с использованием хлорида алюминия, 18-молибдодифосфата и реактива Фолина-Чокальтеу // Аналитика и контроль. 2015. Т. 19. № 4. С. 373–380. doi: 10.15826/analitika.2015.19.4.012.

Supplementary files

Supplementary Files
Action
1. JATS XML
2. Fig. 1. The influence of the method of preparing wheat-blackcurrant wort on the parameters of the alcoholic fermentation process (differences between values marked with the same letter indices are statistically insignificant at p < 0.05).

Download (58KB)
3. Fig. 2. Composition of volatile metabolites and organic acids synthesized during fermentation of wheat and wheat-blackcurrant wort (differences between values marked with the same letter indices are statistically insignificant at p < 0.05).

Download (69KB)
4. Fig. 3. Basic diagram of the preparation of grain-fruit must (Method I – joint preparation of raw materials; Method II – separate preparation of grain mixture and fermented cake).

Download (181KB)

Copyright (c) 2025 Russian academy of sciences