Activity of chitosan for the elimination of biological hazards in fruit wine products

Abstract

The introduction describes the main causes of beverage turbidity during long-term storage. A brief description of the mechanism of biological turbidity in the colloidal system of a beverage is given. The aim of the study is to evaluate the sorption potential of chitosan for potential mute-forming components that cause biological turbidity in beverage colloidal systems. The subject of the study was the process of sorption of mute-forming components that cause biological turbidity in beverages. The objects of the study were samples of semi-finished fruit and berry wine materials and juices. An assessment of the elimination of potentially mute-forming components from semi-finished fruit and berry wine materials and juices was performed. The total number of mesophilic aerobic and facultative anaerobic microorganisms was determined using the method of deep seeding on MPA, yeast and mycelial fungi - using the method of surface seeding on a selective nutrient medium Sabouraud with chloramphenicol. The data obtained during the experiment were subjected to simple mathematical analysis. The main part of the article presents the results of the study on the possibility of using chitosan to eliminate biological turbidity in fruit wine products. It was found that chitosan treatment allowed to reduce the content of yeast cells in the studied materials: Sophie wine - by 6.7 times, fermented-alcoholized apple juice - by 13 times, apple wine material - more than 100 times, chokeberry juice - complete removal.