In the conditions of Uzbekistan, an increase in the range of wines through the production of natural and environmentally friendly wines from fruit and berry raw materials, as well as the efficient use of raw materials and the production of export-oriented natural young wines is an urgent problem. Based on this, the purpose of this study was to improve the technologies existing in Uzbekistan for the production of fruit and berry wines on a biocatalytic basis, by stimulating zymogenic enzymes of raw materials and yeast exohydrolases. To achieve this goal, berries such as red cherries, strawberries, raspberries, currants and mulberries were used as objects. The task is to create a fundamentally new technology for the production of natural and export-oriented wine products from fruit and berry raw materials, as well as the determination of physicochemical, biochemical, technical and technological parameters and the analysis of organoleptic indicators of objects by standard methods.

Studies have shown that under an unfavorable environment, the cells of fruit and berry raw materials fall into stress, as a result of which, under the influence of zymogenic exo- and endoenzymes of plant cells, they destroy biopolymers, such as pectin and protein, which are the main components of the cytoplasmic membrane of cells. As a result, a fundamentally new technology has been developed that makes it possible to separate the fermentation process from the extraction of valuable components of raw materials by increasing the secondary metabolism of yeast associated with "high synthesis" in a controlled fermentation process. Moreover, in the process of carbon dioxide maceration, the yield of high-quality juice from 1 ton of raw material was increased by 10-12%, and the yield of wine material due to a decrease in yeast increased by 3.5%, due to the continuity of the process by 0.7% and the biosynthesis of ethyl alcohol was increased by 1÷1.5% vol. Natural wine products have been obtained that have a pleasant harmonious taste and aroma due to their organoleptic properties.



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