The study is induced by the need to expand the range of competitive alcoholic beverages with original organoleptic properties to ensure effective import substitution. The previously obtained results on the use of blackcurrant pomace in grain and fruit wort production revealed the difficulties of joint processing of raw materials and the need for their separate preparation followed by their compound at the stage of saccharification and proteolysis. There are practically no data on the effect of biochemical composition of grain and fruit wort on the growth and metabolism of yeasts. The purpose of this study is to develop conditions for the joint processing of wheat grain wort and blackcurrant pomace to produce a wort that improves the efficiency of yeast development and synthesis of ethanol and volatile metabolites. The preliminary treatment of the pomace includes treatment with xylanolytic enzymes followed by pasteurization and alkalinization to pH 4.5. The use of fermented pomace (pH 4.5) in the joint preparation of the raw materials of wheat and blackcurrant wort decreases its viscosity by 1.7 times, increases concentration of soluble carbohydrates from 22.0 to 25.1%, and almost doubled concentration of phenolic substances. The specific composition of the wheat-blackcurrant wort has a positive effect both on the processes of yeast metabolism and alcoholic fermentation, which leads to an increase in alcohol yield by 22–27% and a decrease in the formation of side metabolites by 10–17%, mainly due to a decrease in the synthesis of higher alcohols. At the same time, the concentration of esters, which can affect original hints of distillates, increases (by 29–38%). A schematic diagram of the complex processing of wheat and blackcurrant pomace in the technology of grain-fruit distillates with original properties has been developed.
Serba et al. (Fri,) studied this question.