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Анотація
The study of the physicochemical composition indicators of Marsala blended wine samples aged at 45–50°C has shown that during the aging period under O₂-containing conditions, especially in initially heat-treated samples, a decrease in the amount of sugars, an increase in the amount of saturated esters, and a decrease in the amount of phenolic compounds were observed. A similar situation was also observed in the amount of saturated esters. This is related to the acceleration of melanoidin and ester formation reactions during heat treatment under oxygenated conditions. In samples aged for one year under oxygenated conditions with heat treatment, a dark amber color, a soft balanced taste, and a vanilla-noted aroma were formed, whereas under oxygen-free conditions this was expressed quite weakly. During the heat treatment of blended samples by traditional and electrothermal methods, it was found that, compared to the control, the amounts of hydroxymethylfurfural (HMF), furfural, and furan-2 acid were significantly lower in the experimental samples. If in the control variant treated by the traditional method HMF was 87 mg/dm³, furfural 0.8 mg/dm³, and furan-2 acid 2.1 mg/dm³, then in the first electrothermally treated experimental sample these indicators were 64 mg/dm³, 0.6 mg/dm³, and 1.7 mg/dm³, respectively. It was found that by adding concentrated juice to the blend, the amounts of glucose, sucrose, and fructose in the samples increased significantly, which in turn affected the previous indicators, namely the amounts of HMF, furfural, and furan-2 acid, creating a basis for their significant increase. If in samples boiled at 40°C the HMF amount was 2.8 g/kg, furfural 0.05 g/kg, and furan-2 acid 0.21 g/kg, then at 80°C these indicators were 3.3, 0.08, and 0.82 g/kg, respectively, being higher. Since the intensity of formation of these compounds increases at high temperature, it is important to take this into account in the production of concentrated juice.