Abstract

The paper introduces some experimental data on activated carbons of Granucol series that can improve the colour of sea-buckthorn wines and stabilize them during storage. Such treatment is necessary because sea buckthorn contains reactive phenolic compounds that trigger non-enzymatic oxidative browning in sea-buckthorn wine. A di- rect regulation of the amount of phenolic compounds can improve sensory characteristics of sea-buckthorn wines, as well as increase their shelf-life. The research featured table dry wine made of 10 varieties of sea buckthorn grown in the Altai region. The chromatic characteristics were studied according to the existing guidelines of the International Organization of Vine and Wine (OIV, France). The index of yellowness served as an additional indicator for the colour assessment of the sea-buckthorn wines. Another objective indicator of colour assessment was the index of the displacement of the colour of x and y coordinates that corresponded with the green-red and yellow-blue chromatic axes. When 20–60 mg/100 ml of Granucol activated carbon was used during the winemaking process, it significantly improved the harmony of the sea-buckthorn wines. In particular, it had a positive effect on the colour characteristics. Granucol carbon reduced such unfavourable taste characteristics as excessive roughness (the total amount of polyphe- nolic compounds fell by 1.5–2 times) and significantly improved the aroma by erasing the yeasty and fusel odours.

Keywords

Sea-buckthorn wines, activated carbon, colour stability, chromatic characteristics, browning

REFERENCES

1. Olas B. The beneficial health aspects of sea buckthorn (Elaeagnus rhamnoides (L.) A. Nelson) oil. Journal of Ethno- pharmacology, 2018, vol. 23, pp. 183–190. DOI: https://doi.org/10.1016/j.jep.2017.11.022.
2. Csernatoni F., Pop R.M., Romaciuc F., et al. Sea buckthorn juice, tomato juice and pumpkin oil microcapsules/micro- spheres with health benefit on prostate disease – obtaining process, characterization and testing properties. Romanian Biotechnological Letters, 2018, vol. 23, no. 1, pp. 13214–13224.
3. Zheng L., Shi L.K., Zhao C.W., Jin Q.Z., and Wang X.G. Fatty acid, phytochernical, oxidative stability and in vi- tro antioxidant property of sea buckthorn (Hippophae rhamnoides L.) oils extracted by supercritical and subcritical technologies. LWT – Food Science and Technology, 2017, vol. 86, pp. 507–513. DOI: https://doi.org/10.1016/j. lwt.2017.08.042.
4. Kuhkheil A., Mehrafarin A., Abdossi V., and Badi H.N. Seed Oil Quantity and Fatty Acid Composition of Differ- ent Sea Buckthorn (Hippophae Rhamnoides L.) Wild Populations in Iran. Erwerbs-Obstbau, 2017, vol. 60, no. 2, pp. 165–172. DOI: https://doi.org/10.1007/s10341-017-0351-9.
5. Ursache F.M., Ghinea I.O., Turturica M., et al. Phytochemicals content and antioxidant properties of sea buckthorn (Hippophae rhamnoides L.) as affected by heat treatment – Quantitative spectroscopic and kinetic approaches. Food Chemistry, 2017, vol. 233, pp. 442–449. DOI: https://doi.org/10.1016/j.foodchem.2017.04.107.
6. Attri S. and Goel G. Influence of polyphenol rich seabuckthorn berries juice on release of polyphenols and colonic mi- crobiota on exposure to simulated human digestion model. Food Research International, 2017, vol. 111, pp. 314–323. DOI: https://doi.org/10.1016/j.foodres.2018.05.045.
7. Nowak D., Goslinski M., Wojtowicz E., and Przygonski K. Antioxidant Properties and Phenolic Compounds of Vitamin C-Rich Juices. Journal of Food Science, 2018, vol. 83, no. 8, pp. 2237–2246. DOI: https://doi.org/10.1111/1750- 3841.14284.
8. Cioroi M., Chiriac E.R., and Stefan C.S. Determination of Acidity, Total Polyphenols Content, Calcium, Magnesium and Phosphorous in Sea Buckthorn Berries. Revista de Chimie, 2017, vol. 68, no. 2, pp. 300–303.
9. Madawala S.R.P., Brunius C., Adholeya A., et al. Impact of location on composition of selected phytochemicals in wild sea buckthorn (Hippophae rhamnoides). Journal of Food Composition and Analysis, 2018, vol. 72, pp. 115–121. DOI: https://doi.org/10.1016/j.jfca.2018.06.011.
10. Koshelev Yu.A., Ageeva L.D., Batashov E.S., et al. Sea buckthorn. Biysk: Polzunov Altai State Technical Publ., 2015. 410 p.
11. Sevodina K.V., Rozhnov Ye.D., and Sevodin V.P. Forming properties of sea buckthorn wine consumer. Storage and Processing of Farm Products, 2013, no. 2, pp. 32–34. (In Russ.).
12. Tian Y., Liimatainen J., Alanne A.-L., et al. Phenolic compounds extracted by acidic aqueous ethanol from berries and leaves of different berry plants. Food Chemistry, 2017, vol. 220, pp. 266–281. DOI: https://doi.org/10.1016/j. foodchem.2016.09.145.
13. Radenkovs V., Pussa T., Juhnevica-Radenkova K., Anton D., and Seglina D. Phytochemical characterization and an- timicrobial evaluation of young leaf/shoot and press cake extracts from Hippophae rhamnoides L. Food Bioscience, 2018, vol. 24, pp. 56–66. DOI: https://doi.org/10.1016/j.fbio.2018.05.010.
14. Cui Q., Liu J.-Z. Wang L.-T., et al. Sustainable deep eutectic solvents preparation and their efficiency in extraction and enrichment of main bioactive flavonoids from sea buckthorn leaves. Journal of Cleaner Production, 2018, vol. 184, pp. 826–835. DOI: https://doi.org/10.1016/j.jclepro.2018.02.295.
15. Olas B., Zuchowski J., Lis B., et al. Comparative chemical composition, antioxidant and anticoagulant properties of phenolic fraction (a rich in non-acylated and acylated flavonoids and non-polar compounds) and non-polar fraction from Elaeagnus rhamnoides (L.) A. Nelson fruits. Food Chemistry, 2018, vol. 247, pp. 39–45. DOI: https://doi. org/10.1016/j.foodchem.2017.12.010.
16. Puganen A., Kallio H.P., Schaich K.M., Suomela J.P., and Yang B.R. Red/Green Currant and Sea Buckthorn Berry Press Residues as Potential Sources of Antioxidants for Food Use. Journal of Agricultural and Food Chemistry, 2018, vol. 66, no. 13, pp. 3426–3434. DOI: https://doi.org/10.1021/acs.jafc.8b00177.
17. Teng J., Hu X.Q., Tao N.P., and Wang M.F. Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food. Frontiers of Agricultural Science and Engineering, 2018, vol. 5, no. 3, pp. 321–329. DOI: https://doi.org/10.15302/J-FASE-2017182.
18. Nowak D., Goslinski M., Wojtowicz E., and Przygonski K. Antioxidant Properties and Phenolic Compounds of Vitamin C-Rich Juices. Journal of Food Science, 2018, vol. 83, no. 8, pp. 2237–2246. DOI: https://doi.org/10.1111/1750- 3841.14284.
19. Ma X.Y., Yang W., Laaksonen O., et al. Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippophae rhamnoides L.) Berries. Journal of Agricultural and Food Chemistry, 2017, vol. 65, no. 45, pp. 9872–9880. DOI: https://doi.org/10.1021/acs.jafc.7b04156.
20. Harrison R. Practical interventions that influence the sensory attributes of red wines related to the phenolic compo- sition of grapes: a review. International Journal of Food Science and Technology, 2018, vol. 53, no. 1, pp. 3–18. DOI: https://doi.org/10.1111/ijfs.13480.
21. Queiroz V.A.V., Aguiar A.D., de Menezes C.B., et al. A low calorie and nutritive sorghum powdered drink mix: Influence of tannin on the sensorial and functional properties. Journal of Cereal Science, 2017, vol. 79, pp. 43–49. DOI: https://doi.org/10.1016/j.jcs.2017.10.001.
22. Missbach B., Majchrzak D., Sulzner R., et al. Exploring the flavor life cycle of beers with varying alcohol content.Food Science & Nutrition, 2017, vol. 5, no. 4, pp. 889–895. DOI: https://doi.org/10.1002/fsn3.472.
23. Rahimi M., Kalbasi-Ashtari A., Labbafi M., Longnecker M., and Khodayian F. Characterization and sensory evalu- ation of a novel grapefruit beverage made with lactose-free demineralized milk permeate. Journal of Food Process Engineering, 2015, vol. 40, no. 1, pp. 1–15. DOI: https://doi.org/10.1111/jfpe.12313.
24. Dumitriu G.-D., Cotea V.V., Peinado R.A., et al. Mesoporous materials as fining agents in variety Cabernet Sauvignonwines. 39th World Congress of Vine and Wine, 2016, vol. 7. DOI: https://doi.org/10.1051/bioconf/20160702011.
25. Martinez N.D., Rodriguez A.M., Venturini R.B., Gutierrez A.R., and Granados D.L. Abatement of ochratoxin a from contaminated wine and grape juice by activated carbon adsorption. Latin American Applied Research, 2015, vol. 45, no. 1, pp. 33–38.
26. Codreanu M., Cotea V.V., Luchian C., Niculaua M., and Colibaba C. Influence of pre-fermentative treatments on the composition of “Tamaioasa romaneasca” and “Aligote” wines. Mitteilungen Klosterneuburg, 2014, vol. 64, no. 1, pp. 1–8.
27. Fudge A.L., Schiettecatte M., Ristic R., Hayasaka Y., and Wilkinson K.L. Amelioration of smoke taint in wine by treatment with commercial fining agents. Australian Journal of Grape and Wine Research, 2012, vol. 18, no. 3, pp. 302–307. DOI: https://doi.org/10.1111/j.1755-0238.2012.00200.x.
28. Espejo F.J. and Armada S. Effect of activated carbon on ochratoxin A reduction in “Pedro Ximenez” sweet wine made from off-vine dried grapes. European Food Research and Technology, 2009, vol. 229, no. 2, pp. 255–262. DOI: https://doi.org/10.1007/s00217-009-1055-7.
29. Olivares-Marin M., Del Prete V., Garcia-Moruno E., et al. The development of an activated carbon from cherry stones and its use in the removal of ochratoxin A from red wine. Food Control, 2009, vol. 20, no. 3, pp. 298–303. DOI: https://doi.org/10.1016/j.foodcont.2008.05.008.
30. Lopez-Toledano A., Merida J., and Medina M. Colour correction in white wines by use of immobilized yeasts on kappa-carragenate and alginate gels. European Food Research and Technology, 2007, vol. 225, no. 5–6, pp. 879–885. DOI: https://doi.org/10.1007/s00217-006-0496-5.
31. Corcho-Corral B., Olivares-Marin M., Valdes-Sanchez E., et al. Development of activated carbon using vine shoots (Vitis vinifera) and its use for wine treatment. Journal of Agricultural and Food Chemistry, 2005, vol. 53, no. 3, pp. 644–650. DOI: https://doi.org/10.1021/jf048824d.
32. Velioglu Y.S., Ekici L., and Poyrazoglu E.S. Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice. International Journal of Food Science and Technology, 2006, vol. 41, no. 9, pp. 1011–1015. DOI: https://doi.org/10.1111/j.1365-2621.2005.01142.x.
33. Rebenaque P., Rawyler A., Boldi M.-O., and Deneulin P. Comparison between sensory and nephelometric evaluations of tannin fractions obtained by ultrafiltration of red wines. Chemosensory Perception, 2015, vol. 8, no. 1, pp. 33–43. DOI: https://doi.org/10.1007/s12078-015-9175-x.
34. Bichescu C. and Stanciu S. The sensory properties and chromatic characteristics of Feteasca Neagra red wine after the treatment with gum arabic and alternative oak products. Romanian Biotechnological Letters, 2018, vol. 23, no. 4, pp. 13793–13803. DOI: https://doi.org/10.26327/RBL2018.187.
35. Englezos V., Rantsiou K., Cravero F., et al. Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae. Food Research International, 2018, vol. 109, pp. 298–309. DOI: https://doi.org/10.1016/j.foodres.2018.04.027.
36. Liu Y., He F., Shi Y., Zhang B., and Duan C.-Q. Effect of the high pressure treatments on the physicochemical prop- erties of the young red wines supplemented with pyruvic acid. Innovative Food Science & Emerging Technologies, 2018, vol. 48, pp. 56–65. DOI: https://doi.org/10.1016/j.ifset.2018.05.010.
37. Benucci I., Cerreti M., Liburdi K., et al. Pre-fermentative cold maceration in presence of non-Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation. Food Research International, 2018, vol. 107, pp. 257–266. DOI: https://doi.org/10.1016/j.foodres.2018.02.029.
38. Gambuti A., Picariello L., Rinaldi A., and Moio L. Evolution of Sangiovese Wines With Varied Tannin and Antho- cyanin Ratios During Oxidative Aging. Frontiers in Chemistry, 2018, vol. 6, no. 63. DOI: https://doi.org/10.3389/ fchem.2018.00063.
39. Tchabo W., Ma Y., Kwaw E., et al. Statistical interpretation of chromatic indicators in correlation to phytochemicalprofile of a sulfur dioxide-free mulberry (Morus nigra) wine submitted to non-thermal maturation processes. Food Chemistry, 2018, vol. 239, pp. 470–477. DOI: https://doi.org/10.1016/j.foodchem.2017.06.140.
40. Garcia-Estevez I., Alcalde-Eon C., Puente V., and Escribano-Bailon M.T. Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products. Molecules, 2017, vol. 22, no. 12. DOI: https://doi.org/10.3390/molecules22122046.
41. Seong H., Heo J., Lee K.H., et al. Enhancing the Antioxidant Activities of Wines by Addition of White Rose Ex- tract. Journal of Microbiology and Biotechnology, 2017, vol. 27, no. 9, pp. 1602–1608. DOI: https://doi.org/10.4014/ jmb.1704.04034.
42. Liu Y., Zhang B., He F., Duan C.-Q., and Shi Y. The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines. Journal of Food Science, 2016, vol. 81, no. 7, pp. C1669–C1678. DOI: https://doi.org/10.1111/1750-3841.13340.
43. Jung H., Lee S.-J., Lim J.H., Kim B.K., and Park K.J. Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses. Food Chemistry, 2014, vol. 152, pp. 624–632. DOI: https://doi.org/10.1016/j.foodchem.2013.11.127.
44. Teixeira N., Mateus N., de Freitas V., and Oliveira J. Wine industry by-product: Full polyphenolic characterizationof grape stalks. Food Chemistry, 2018, vol. 268, pp. 110–117. DOI: https://doi.org/10.1016/j.foodchem.2018.06.070.
45. Vignault A., Gonzalez-Centeno M.R., Pascual O., et al. Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution. Food Chemistry, 2018, vol. 268, pp. 210–219. DOI: https://doi.org/10.1016/j.foodchem.2018.06.031.
46. Granato D., Shahidi F., Wrolstad R., et al. Antioxidant activity, total phenolics and flavonoids contents: should we ban in vitro screening methods. Food Chemistry, 2018, vol. 264, pp. 471–475. DOI: https://doi.org/10.1016/j.food- chem.2018.04.012.
47. Compendium of international analysis of methods – OIV Chromatic Characteristics. Method OIV-MA-AS2-11. De- termination of chromatic characteristics according to CIELab. Available at: http://www.oiv.int/public/medias/2478/ oiv-ma-as2-11.pdf. (accessed 25 August 2018).
48. Compendium of international analysis of methods – OIV Chromatic Characteristics. Method OIV-MA-AS2-07B. Chromatic Characteristics. Available at: http://www.oiv.int/public/medias/2475/oiv-ma-as2-07b.pdf. (accessed 25 August 2018).
49. Gerzhikova V.G. Metody tekhnokhimicheskogo kontrolya v vinodelii [Techno-chemical control methods in winema- king]. Simferopol: Tavrida Publ., 2009. 304 p. (In Russ.).