Abstract

Different ways were used to produce wines from early varieties of grapes cultivated in the Altai territory. The peculiarity of wine production was the use of ultrasonic and enzymatic treatment of the grape pulp. Dry wines had significant visual differences. The color intensity of wine was increased by enzymatic treatment of pulp. Enzymatic hydrolysis was carried out using Rapidase CR preparation. Ultrasonic treatment of pulp contributed to accumulation of polyphenols and anthocyanins. Ultrasonic treatment of pulp before fermentation considerably influenced the quantity of monomeric fraction of anthocyanins. To carry out ultrasonic treatment the apparatus with the frequency of generated ultrasonic vibrations of 22000 ± 1650 Hz and the radiation intensity of 150000 W/m 2 was used. Two variants of ultrasonic treatment of original pulp were studied. The sample produced by a blend of grapes, with a low content of phenol and coloring substances, had high color intensity. The taste evaluation of dry wines was done. The proportion of coloring substances in wines was found. The basic anthocyanin of grape was identified. The anthocyanin was isolated with one-dimensional ascending paper chromatography. The mobile phase used was n-butanol: acetic acid: water (40:12:29). The chromatogram had six areas, but one of them was dominant. The chromatogram had two areas with significantly different Rf when carrying acid hydrolysis of anthocyanin. The mass spectrum showed the ion 493 m/z [M] corresponding to the molecular weight of malvidin-3-O-glucoside. Ion 509 m/z, formed by pseudobase of malvidin monoglucoside was found in the negative region of the mass spectrum. When recording NMR for substance discolving CH 3OD + CF 3COOH was used. NMR spectrum of the medium coincided with the literature data for malvidin-3-O-glucoside.

Keywords

Grape, wine, color, anthocyanins, paper chromatography, NMR, malvidin-3-O-glucoside

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