Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 65747 10.21603/2074-9414-2023-2-2444 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Typical Properties of Beverages with Different Ethanol Content: A Comparative Analysis Сравнение типичных свойств напитков с различным содержанием этанола https://orcid.org/0000-0001-9515-4341 Лутков Игорь Павлович Lutkov Igor P. igorlutkov@mail.ru https://orcid.org/0000-0002-3543-2837 Ермолин Дмитрий Владимирович Yermolin Dmitry V. Всероссийский национальный научно-исследовательский институт виноградарства и виноделия «Магарач» РАН Ялта Россия All-Russian National Research Institute of Viticulture and Winemaking “Magarach” RAS Yalta Russian Federation Крымский федеральный университет имени В. И. Вернадского Симферополь Россия V.I. Vernadsky Crimean Federal University Simferopol Russian Federation 23 06 2023 23 06 2023 53 2 404 414 11 08 2022 04 10 2022 https://fptt.ru/en/issues/21711/21764/

Спрос на безалкогольные пиво и вино, содержащие в составе диоксид углерода, растет. Современные технологии деалкоголизации пива и вина позволяют получать более качественные напитки, но в большинстве случаев отмечается изменение аромата и вкуса напитков. Цель исследования заключалась в проведении сравнительного анализа типичных свойств пива и игристого вина с различной спиртуозностью. Объектами исследования являлись промышленные образцы пива и игристого вина с различной объемной долей этилового спирта. В ходе исследования провели анализ органолептических свойств, кислотности, игристых свойств по скорости десорбции СО2, содержания СО2, пенистых свойств, вязкости, фенольных веществ, белков пива и оптических характеристик. В работе применяли стандартные методы исследований. Алкогольное пиво, по сравнению с безалкогольным, имело более полный вкус и типичный аромат. Ароматический и вкусовой профиль игристых вин различался в зависимости от сортовых особенностей сырья. Коэффициент игристых свойств безалкогольного пива был на 1,2–7,5 % выше алкогольного из-за лучшей растворимости СО2 в напитках с меньшим содержанием этанола; у алкогольного игристого вина – выше на 19,7 %, чем у безалкогольного, из-за наличия связанных форм СО2. Пенистые свойства алкогольных напитков были лучше, чем у безалкогольных, из-за большего содержания белков. Установили связь желтизны и оптической плотности напитков при длине волны 350 нм с суммой фенольных веществ, а также значения показателя цвета пива с содержанием меланоидинов. Проведенные исследования показали, что существующие технологии деалкоголизации позволяют вырабатывать безалкогольную продукцию близкую аналогичным алкогольным напиткам. Необходимо дальнейшее их совершенствование с целью улучшения качества безалкогольной продукции и сохранения в ней связанных форм СО2, белков, фенольных веществ и аромата.

Non-alcoholic beer and wine are in great demand. Some of them contain carbon dioxide. Dealcoholization makes it possible to obtain high-quality drinks, but changes in flavor and taste are unavoidable. This article introduces a comparative analysis of the typical properties of beer and sparkling wine with different levels of alcohol. The research featured industrial samples of beer and sparkling wine with different volume fractions of ethyl alcohol. The comparative analysis relied on standard research methods and included sensory evaluation, acidity, sparkling properties in terms of carbon dioxide desorption rate, carbon dioxide content, foamy properties, viscosity, phenolic substances, beer proteins, and optical characteristics. Alcoholic beer had a better taste and possessed a typical beer flavor. The flavor and taste profile of sparkling wines depended on the raw material. The sparkling coefficient of non-alcoholic beer was 1.2–7.5% higher than that of alcoholic beer because drinks with less ethanol have better carbon dioxide solubility. For alcoholic sparkling wine, the sparkling coefficient was higher by 19.7% than for its non-alcoholic analogue due to bound forms of carbon dioxide. The foaming properties of alcoholic drinks were better than those of the non-alcoholic samples due to the higher protein content. The yellowness and optical density of drinks at a wavelength of 350 nm depended on the amount of phenolic substances. The color index of beer depended on the content of melanoidins. The modern dealcoholization technologies make it possible to produce non-alcoholic beverages with the same sensory properties as their alcoholic prototypes. However, these technologies can be improved in terms of bound carbon dioxide, proteins, phenolic substances, and flavor.

 Напитки безалкогольное пиво игристое вино десорбция СО2 аромат фенольные вещества кислотность дескрипторы Beverages non-alcoholic beer sparkling wine carbon dioxide desorption aroma phenolic substances acidity descriptors

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