Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 65609 10.21603/2074-9414-2023-2-2432 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Quality and Safety of Wine during Storage: Packaging and Stopper Качество и безопасность продукции в процессе хранения в системе «вино – упаковка, укупорка» https://orcid.org/0000-0001-9377-5515 Чемисова Лариса Эдуардовна Chemisova Larisa E. https://orcid.org/0000-0002-9165-6763 Агеева Наталья Михайловна Ageyeva Natalia M. https://orcid.org/0000-0002-6062-8890 Якименко Елена Николаевна Yakimenko Elena N. Северо-Кавказский федеральный научный центр садоводства, виноградарства, виноделия Краснодар Россия North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Russian Federation Северо-Кавказский федеральный научный центр садоводства, виноградарства, виноделия Краснодар Россия North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Russian Federation Северо-Кавказский федеральный научный центр садоводства, виноградарства, виноделия Краснодар Россия North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Russian Federation 23 06 2023 23 06 2023 53 2 281 293 02 08 2022 08 11 2022 https://fptt.ru/en/issues/21711/21730/

Нарушение показателей качества и безопасности вина в процессе хранения зачастую является следствием влияния упаковочных средств. Необходимость сохранения и пролонгирования стабильности основных характеристик готовой продукции в течение длительного хранения предусматривает изучение процессов, протекающих в винах в различных упаковках с использованием разных видов укупорки и приводящих к негативным последствиям. В работе исследовано 56 образцов белых и красных сухих вин, разлитых в четыре типа упаковок, при хранении в течение 18 месяцев. Оценку действия синтетических и натуральных укупорочных средств проводили на модельных системах, имитирующих основной состав вина и подготовленных согласно требованиям ЕАЭС. Исследование содержания свободного SO2 в винах и измерение концентрации растворенного кислорода, а также микробиологическое состояние натуральных корковых пробок осуществляли стандартными методами. Анализ летучих веществ проводили методом газовой хроматографии с масс-спектрометрией в сочетании с твердофазной микроэкстракцией. В результате исследования зафиксировали критичные изменения качества винной продукции, характеризующиеся появлением маркеров окисления в количестве, которое превышает порог восприятия в белых винах, и снижением концентрации свободного диоксида серы ниже 10 мг/дм3 в белых и красных винах. Данные изменения в бутылках из полиэтилентерефталата происходили через 12 месяцев хранения, в многослойных пакетах и упаковках из комбинированных материалов – через 18 месяцев. Выявили переход компонентов натуральных и искусственных пробок микробиального и химического происхождения в модельные системы через 10 суток контакта. Отметили превышение допустимого уровня микробиологического загрязнения в 2 раза. Миграция микробиальных и химических веществ в вино приводит к нарушению его качества и безопасности. Установлено влияние типа упаковки на окислительные процессы, протекающие в белых и красных сухих винах при хранении и характеризующиеся варьированием концентраций растворенного кислорода и диоксида серы. Полученные результаты рекомендовано учитывать при выборе типа упаковки и укупорки относительно наименования вина и условий его последующего оборота. Предложено ограничить срок годности вин в альтернативных видах упаковок.

Poor packaging often affects the quality and safety indicators of wine during storage. The need to preserve and prolong wine stability during long-term storage requires a comprehensive study of processes that occur in wines packaged and capped in various ways. This research featured 56 samples of white and red dry wines, which were bottled in four types of packages and stopper for 18 months. The effect of synthetic and natural stopper methods involved a model system that simulated the main composition of wine in line with the EAEU standards. The contents of free SO2 and dissolved oxygen, as well as the microbiology of natural corks, were studied using standard methods. The analysis of volatile substances relied on gas chromatography, mass spectrometry, and solid phase micro-extraction. The study recorded critical changes in the quality of wine products, characterized by increased oxidation markers and low free sulfur dioxide, which fell below 10 mg/dm3. In polyethylene terephthalate bottles, these changes occurred after 12 months of storage, while it took them 18 months to develop in multilayer bags and combined packaging materials. The components of natural and artificial plugs of microbial and chemical origin entered the model systems after 10 days of contact. The microbiological contamination was twice as high as the permissible level. The migration of microbial and chemical substances into the wine samples spoiled their quality and safety. The effect of packaging on the oxidative processes in white and red dry wines during storage resulted in different concentrations of dissolved oxygen and sulfur dioxide. The results can help wine producers to choose the most appropriate packaging and stopper means depending on the wine sort and its subsequent storage conditions. Alternative types of packaging proved to have a limited shelf life.

 Упаковка укупорка вино миграция кислород окисление качество безопасность Packaging stopper wines migration oxygen oxidation quality safety Статья подготовлена в рамках выполнения Государственного задания № 0498-2022-0007. The research was part of State Task No. 0498-2022-0007.

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