Розробка технології виготовлення шовковицевого вина із застосуванням осмотичної дегідратації

The object of this study is a technique for making mulberry wine using osmotic dehydration. The task addressed is to establish the compliance of mulberry wine quality indicators with current standards. The quality of industrially produced red semi-sweet grape wine and mulberry wine made according to original technology using osmotic dehydration has been analyzed. Some physicochemical indicators of wine quality, color intensity, and antioxidant properties were investigated using standard methodology. It was found that the mass concentration of acids in mulberry wine is slightly lower (by 0.75 ± 0.05 g/l) than in grape wine, which leads to an increase in pH (3.93 ± 0.05). Due to the use of an osmotic solution obtained during the preliminary dehydration of mulberry fruits in the fermentation process of wine, its density (1.049 ± 0.05 g/cm3) and the mass fraction of sugars (106.95 ± 0.05 g/dm3) increase. The volume fraction of ethyl alcohol in mulberry wine is 5% lower than in grape wine, which makes the drink more acceptable for health-conscious consumers. The color of mulberry wine is more saturated. The color intensity of mulberry wine is 9.98 ± 0.05, which is typical for aged red wines. At the same time, the color intensity of grape wine is within 3.82 ± 0.05, which may indicate the beginning of oxidative processes in it. It has been established that mulberry wine has better antioxidant properties. The redox potential of mulberry wine (14.9 ± 0.05) is lower than that of grape wine (15.2 ± 0.05). The redox potential of mulberry wine is 23.8 ± 0.05 mV higher than that of grape wine. Mulberry wine has a lower concentration of components capable of oxidation. Thus, mulberry is a potentially important raw material for the development of winemaking