Establishment of new inversion method in estimation of sucrose in alcoholic drinks

Author: Leila Karazanashvili
Keywords: invertase, hydrochloric acid, sucrose, method of Lufshe, sparkling wine, sparkling wine, fortified wine-muscat, congnac.
Annotation:

Annotation Wine and other alcoholic beverages are structurally important products for our country. Exports of alcoholic beverages play an important role in the country's economic development. Therefore it is important to research their qualitative indicators to satisfy the need for all exporting countries. Nowadays Testing on wine and other alcoholic beverages is being implemented with the latest equipment. In alcoholic beveragesit is important to define the following indicators: Volatile acidity, titrated acidity, determination of sulfur dioxide, determination of sugar, determining alcohol content, determining extract and more. Each indicator must meet the norms characteristic of the drinking type. The experimental part of our master's thesis was conducted atthe LTD Laboratory, where all alcoholic drinks are tested. The purpose of the experimental unit was to find a new method of inversion to determine the sucrose contentin alcoholic beverage and examination on samples. The new method should be relatively quick and effective and most importantly, the result had to be as precise as the existing method. In laboratory the method of inversion requires processing of chemical substances such as hydrochloric acid, icy acetic acid and most importantly, the presence of these substances - the sample should be boiled, this puts in dangerstaff’s healh. Herewith, this method is stretched in time, and it takes a long time to get the final response. We used enzyme invertase to research the new method. This is an anzyme, which analysis sucrose as glucose and as fructose. So, if until now for the inversion of sucrose they used different types of chemicals for the extortion,the main goal for the new way was - not to use extortion at all for the inversion of sucrose in the analytical sample.The main goal also was to use Invertine,which we would use only concentrated way in the sample. To test Ivertion method we used such types of wines such as sparkling wines, sparkling wines and fortified wines. All the wines which I named there,in the production they experience seconderyboiling.So in that moment they take sucrose in the form of liqueur,which causes leading the process of boiling.In the final product for defining the sugary level,it’s important to inverse the sucrose.It also occurs in cognac and liqueur samples.In the period of production the cognac they need to use sugar so they use colour sugar. So to talk about the wine,in wine sucrose is not presented,because in the process of boiling the grape juice,there is a natural sucrose which degrades two ways: glucose and fructose,which in the final product is determined without the inversion. For experiment we used all kinds of sparkling wine (dry, semi-dry, semi. Sweet), each of them sugar content determination experiments conducted as follows: We tooked a sample from two pralelur sample. We were doing the inversion of the one sample with using normal laboratory hydroclorid acid method and in the second sample we added a few drop invertine and waited.Then the pacing of analysis in a both sample was made flesh normally with the method of Lufshe.The last answer for the all types of vivacious wine’s parallel sample’s sugariness was the same. We conducted similar experiments on all types of sparkling wines, fortified wines, liqueur type wines and cognac. Each of them was successful. To make shurethatthis method worked successful we Conducted the experiment – We took the white dry wine "Tsinandali" made in European style, which included artificially sucrose, putitfor two days and analyzed this sample with an inversion. The experiment was successful. Depending on this, we can conclude that the Invertin method has been successful in all types of drink, which require an inversion during the analysis. The new method gives us opotunity to define a sample, quickly and effectivelyand most importantly the answer is as accurate as the old method.

Lecture files:

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