Determining the possibility of making mulberry wine by using the osmotic dehydration process

Abstract

This study aimed to determine the possibility of using osmotic dehy¬dration in the production of mul-berry wine. Mulberry fruits (Mórus nígra L.) were mixed with 70 % sucrose solution and osmotic dehy¬dration was carried out (τ=1 h, t=50±5 °C). At the stage of active fermentation, the osmotic solution separated from the fruits was added to the must (10 % by mass). Partially dehydrated mulberry fruits were infused for 12 hours in water at a temperature of 10–15 °C. The formed must was separated from the fruits, mixed with an osmotic solution, and a solution formed during pressing of dehydrated fruits. The mixture was fermented at 20±2 °C for 20 days under static conditions. At the end of fermentation, the young wine was kept at a temperature of 3–5 °C for 1 month. A second transfusion was performed, and its quality indi¬cators were analyzed. It was estab¬lished that the osmotic solutions formed during the osmotic dehydra¬tion of black mulberry fruits contain 42.60±0.25 mg/100 g of anthocya¬nins, which makes them an effective basis and additive for giving wine the desired sensory characteristics. The high content of anthocyanins in wine (35.8±0.5 mg/100 g) pro¬vides for its stable red-ruby color. As a result of hydrolysis, sucrose, which was the main component of the osmotic solution before mulber¬ry dehydration, is transformed into glucose (27.74±0.05 g/100 g) and fructose (28.60±0.05 g/100 g). This significantly increases its biologi¬cal value and gives the wine a har¬monious taste characteristic of fruit wines. The wine made on the basis of mulberry fruit processing prod¬ucts is rated at 7.5 points. It had a pleasant taste and color, but a poorly developed aroma. Mulberry wine was classified as semi-dry because it had a low alcohol con-tent (6±0.5 %), a low concentra¬tion of sugars (13.0±0.5 g/dm3), and a high concentration of volatile acids (1.4±0.5 g/dm3).