=Paper=
{{Paper
|id=Vol-3057/paper15.pdf
|storemode=property
|title=Modeling the Production Process of White Table Wine With Increased Biological Activity
|pdfUrl=https://ceur-ws.org/Vol-3057/paper15.pdf
|volume=Vol-3057
|authors=Anatoliy N. Kazak,Nikolay N. Oleinikov,Yurij V. Grishin,Angela N. Mayorova,Anna A. Dorofeeva,Ovcharova Snezhanka
}}
==Modeling the Production Process of White Table Wine With Increased Biological Activity==
https://ceur-ws.org/Vol-3057/paper15.pdf
Modeling in Simulink Production Process of White Table Wine
with Increased Biological Activity
Anatoliy N. Kazak 1, Nikolay N. Oleinikov 1, Yurij V. Grishin 2, Angela N. Mayorova 1,
Anna A. Dorofeeva 1 and Ovcharova Snezhanka 3
1
V.I. Vernadsky Crimean Federal University, Simferopol, 295007, Crimea
2
Magarach All-Russia National Research Institute for Viticulture and Wine-Making, Yalta, 298600, Crimea
3
Chernorizets Hrabar Free University of Varna, Varna, Bulgaria
Abstract
Simulation modeling is a type of computer modeling. In this case, imitation is understood to
mean carrying out various experiments on computers with models that are presented as a
certain set of computer programs. Currently, there are a significant number of software systems
that allow using sequence calculations and graphical display of their results to reproduce
(imitate) the processes of functioning of the object, subject to the impact on it of various factors.
Currently, the use of mathematical modeling in economics and agriculture has become
especially relevant. The activities of enterprises are carried out in a competitive environment
and those who use resources most efficiently achieve success. Simulink is a block diagram
environment for multidomain simulation and Model-Based Design. It supports system-level
design, simulation, automatic code generation, and continuous test and verification of
embedded systems. Simulink provides a graphical editor, customizable block libraries, and
solvers for modeling and simulating dynamic systems. An actual direction in the development
of modern winemaking is the development of technology for obtaining functional wine
products with increased content of biologically active substances of grapes. The article presents
simulation models of grape cultivation for the production of white table wine with increased
biological activity and stаstatistical results of studies of the formation of the amino acid
complex of white table wine materials made in Simulink.
Keywords 1
mathematical analysis, computer modeling, Simulink, biological activity, antioxidant activity,
correlation dependence
1. Introduction
Modeling is used to understand the properties of the original by examining not the object itself, but
it's model. Modeling is justified if the creation of the model is easier than the creation of the original.
In principle, depending on the way the models are implemented, they can be divided into physical
models and mathematical models. Physical models are identical to the original devices of reduced
dimensions, which have the same physical nature. They most accurately describe the behavior of a real
object, but varying their parameters is difficult, and the creation of the model itself is very expensive.
Mathematical models are descriptions of an object in the form of mathematical relationships. The
mathematical model that describes the behavior of an object in time is called a simulation model [1,2].
Simulink is a block diagram environment for multidomain simulation and Model-Based Design. It
supports system-level design, simulation, automatic code generation, and continuous test and
Proceedings of VI International Scientific and Practical Conference Distance Learning Technologies (DLT–2021), September 20-22,
2021, Yalta, Crimea
EMAIL: kazak_a@mail.ru (A. 1); oleinikov1@mail.ru (A. 2); grishin.iurij2010@mail.ru (A. 3); yumitcay@yandex.ru (A. 4);
andora.kfu@mail.ru (A. 5); sn.ovcharova@gmail.com (А.6)
ORCID: 0000-0001-7678-9210 (A. 1); 0000-0002-9348-9153 (A. 2); 0000-0001-6267-4009 (A. 3); 0000-0001-8395-3146 (A. 4);
0000-0003-0328-1605 (A. 5): 0000-0003-4357-6344 (А. 6)
©️ 2021 Copyright for this paper by its authors.
Use permitted under Creative Commons License Attribution 4.0 International (CC BY 4.0).
CEUR Workshop Proceedings (CEUR-WS.org)
147
verification of embedded systems. Simulink provides a graphical editor, customizable block libraries,
and solvers for modeling and simulating dynamic systems.
The biological activity of grape wines is primarily due to the qualitative and quantitative structure
of the phenolic complex of wine materials [3-5]. The long-term contact of the solid and liquid
components of the pulp with the ridges used for the preparation of Kakhetian-type wines promotes a
significant accumulation of phenolic compounds and, as a result, an increase in the values of antioxidant
activity [6-8]. An important role in the formation of the quality and biological value of white table wines
is played also by other chemical compounds of wine materials, including amino acids, the composition
of which depends on their content in the wort and fermentation conditions [9-10].
The purpose of this research was to delelop simulation model of production rocess of white table
wine with increased biological activity.Test samples were obtained under micro-wine making
conditions using the traditional "white-on-white" technological method (control) and by varying the
degree of fermentation of sugars in the pulp without separating the ridges (1/3, 2/3, and complete
fermentation) from their original content in the grapes. A sampling of wine materials was carried out
according to GOST 31730-2012 Wine-making products [11-13]. Simulink was used to develop and to
test to the model.
The qualitative and quantitative composition of amino acids was determined by high-performance
liquid chromatography (HPLC) using the Agilent Technologies chromatographic system (model 1100,
USA) with a diode-matrix detector according to the methods P 4.1. 1672-03. Guidelines on methods of
quality control and safety of biologically active food additives. All definitions were carried out in three
repetitions. The research results were processed using standard methods of mathematical statistics. The
standard deviation of the measurement results did not exceed 5 % [13-16].
2. Main Part
At present, there are a significant number of software systems that allow, using a sequence of
calculations and a graphical display of their results, to reproduce (imitate) the processes of an object's
functioning under the condition of exposure to various factors. Among the computer modeling systems,
the MATLAB program stands out, focused primarily on scientific and technical calculations and
modeling [8,9]. The Simulink extension package of the MATLAB program allows you to perform
simulation of objects consisting of graphic blocks with specified parameters
Below is an overview of the primary model created in Simulink. This Simulink model showing the
relationship between vineyard/fruit area and yield (fig. 1,2).
Scope blocks are used to visualize the results of the selected function. Therefore, they have no output
elements. The results of scope blocks can be used to debug functions or to visualize the results of model
functioning. The model contains two blocks that contain functions for calculating yield and fruiting.
The “Product” block uses data from the yield and fruiting blocks. The Saturation block sets the limit
for the upper and lower data values. The result of the model's functioning is shown in Scope block 3.
Figure 1: Simulink model showing the relationship between vineyard/fruit area and yield
148
Figure 2: The results of the simulation model
The main chemical and technological indicators of the control and experimental samples of white
table wine materials, corresponding to GOST 32030-2013 Table wines and table wine materials.
General technical conditions. The obtained values of the antioxidant activity (AOA) of the experimental
wine materials indicated an increased biological activity compared to the control sample [17-18]. As a
result of the conducted studies, it was found that long-term contact of the solid and liquid parts of the
pulp contributes to a significant accumulation of amino acids in the process of preparing wine materials
with increased biological activity. This is because the skin of grapes and the adjacent layers of pulp
contains the largest amount of nitrogenous substances that pass into the wine material when the wort is
aged on the pulp [20-22].
This graph examines the dependence of the yield on the area of fruiting vineyards. In this case, the
function of the sum of sines of the 6th order is taken for approximation. The maximum obtained
reliability according to the R-squared criterion is 0.63. This indicates either the absence of a clear
relationship between the areas of fruiting vineyards and the yields or the need for additional data
analysis, taking into account other factors (fig. 2).
Studies have shown (Fig.) that when 2/3 of the sugars contained in grapes are fermented, the mass
concentration of the sum of amino acids (MCA) reaches the maximum value and exceeds this indicator
by 60% in wine materials prepared "in white". With the complete fermentation of sugars, the content
of amino acids in the wine material decreased. 23 amino acids were identified in wine materials
prepared by fermentation of pulp with ridges until complete fermentation and fermentation of 2/3 of
sugars (table). Glutamic acid, serine, and alanine were not detected in the amino acid complex of the
prototype and the wine material prepared by fermenting 1/3 of the sugars. The main component of the
amino acid complex in all wine materials was proline, the maximum content of which was noted in
samples prepared by fermenting 2/3 of the pulp sugars (fig. 3).
149
Figure 3: Dynamics of amino acids and antioxidant activity depending on the degree of fermentation
These wine materials were also enriched to the greatest extent with other amino acids, including
essential ones (valine, leucine, isoleucine, lysine, threonine, methionine, phenylalanine). Their share in
the experimental wine material with the fermentation of 2/3 of the pulp sugars was 7.9% of the total
amino acid content compared to other wine materials (6.4% in the experimental sample, 6.5% with the
fermentation of 1/3 of the sugars, and 5.9% with full fermentation) (fig. 4).
Figure 4: Amino acid composition of white table wine materials
150
Studies have shown that complete fermentation of sugars in the pulp with ridges leads to a decrease
in the mass concentrations of all amino acids, which is associated with their consumption by yeast and
the processes of transformation of amino acids with the formation of other compounds during
fermentation (for example, higher alcohols) [7].
Mathematical processing of the data revealed a high correlation between the values of antioxidant
activity in the control and experimental wine materials and the mass concentration of the sum of amino
acids (r=0.74 at P=0.05). The analysis of the literature data indicates both the synergistic effect of amino
acids on antioxidants [9] and the manifestation of their antioxidant activity [10].
3. Conclusions
Simulink is a block diagram environment for multidomain simulation and Model-Based Design. It
supports system-level design, simulation, automatic code generation, and continuous test and
verification of embedded systems. Simulink provides a graphical editor, customizable block libraries,
and solvers for modeling and simulating dynamic systems.
The proposed model allows emulation of the production of white table wine with increased
biological activity.
An actual direction in the development of modern winemaking is the development of technology for
obtaining functional wine products with increased content of biologically active substances of grapes.
The analysis of publications devoted to the amino acid composition and biological activity of wines is
carried out. The article presents the results of studies of the formation of the amino acid complex of
white table wine materials from the Rkatsiteli grape variety, the most common in the conditions among
white varieties, depending on the degree of fermentation of the sugars of the pulp with ridges – 1/3, 2/3
and complete fermentation. It was found that when fermenting 2/3 of the sugars contained in grapes,
the mass concentration of the sum of amino acids reaches the maximum value and is 60% higher than
this indicator in wine materials prepared "by white". With complete fermentation of sugars, the content
of amino acids in the wine material decreases.
As a result of high-performance liquid chromatography studies, 23 amino acids were identified in
white table wine materials with increased biological activity. At the main technological stages of
production of control and experimental samples of wine materials, the values of antioxidant activity
were determined. The established value of the correlation coefficient between the indicator of
antioxidant activity and the mass concentration of amino acids (r=0.74) indicates the manifestation of
antioxidant properties by amino acids. The obtained data allow us to recommend a technology for the
production of white table wines with increased biological activity, which provides for the fermentation
of the pulp with ridges until the fermentation of 2/3 of the sugars, followed by the separation of the
solid parts of the pulp and further fermentation of the wort until complete fermentation.
4. References
[1] Ovcharova, S., Krachunov, H. Innovation activities in entrepreneurial firms: The case of Bulgaria.
Entrepreneurship in the Balkans: Diversity, Support and Prospects, 2013, pp. 37-55. DOI:
10.1007/978-3-642-36577-5_3
[2] Krachunov, H., Sheremet, T.G. Parameters for estimate the digital national economy in the EAEU
Member Countries. CEUR Workshop Proceedings, 2021, Vol-2834, (Selected Papers of the 4th
All-Russian Scientific and Practical Conference with International Participation "Distance
Learning Technologies", DLT 2019), pp. 219-230.
[3] D. Harman, Aging: a theory based on free radical and radiation chemistry, J. Gerontol. Vol. 11(3),
pp. 298-300 (1956), DOI: 10.1093/geronj/11.3.298.
[4] T.G. Tsypko, N.S. Brilenok, K.S. Guschaeva, V.I. Vershinin, Determination of the total phenol
antioxidants content in tea samples using different variations of FRAP assay, Analytics, and
Control; vol. 23(1), pp. 143-151(2019), DOI: 10.15826/analitika.2019.23.1.011.
[5] D. Villano, M.S. Fernandez-Pachon, A.M. Troncoso, M.C. Garcia-Parrilla, The antioxidant
activity of wines determined by the ABTS(+) method: influence of sample dilution and time,
Talanta. Vol. 64(2)m pp. 501-509 (2004), DOI: 10.1016/j.talanta.2004.03.021.
151
[6] F. Renaud, M. de Lorgeril, Wine, alcohol, platelets and the French paradox for coronary artery
disease. Lancet, vol. 339(8808), pp. 1523-1526 (1992), DOI: 10.1016/0140-6736(92)91277-f.
[7] G.J. Soleas, E.P. Diamandis, D.M. Goldberg, Wine as a biological fluid: history, production, and
role in disease prevention, J. Clin. Lab. Anal. Vol. 11(5), pp. 287-313 (1997), DOI:
10.1002/(SICI)1098-2825(1997)11:5<287::AID-JCLA6>3.0.CO;2-4.
[8] J.A. Larrauri, C.Sánchez-Moreno, P. Rupérez, F. Saura-Calixto, Free radical scavenging capacity
in the aging of selected red spanish wines, J. Agric. Food Chem, vol. 47(4), pp.1603-1606 (1999),
DOI: 10.1021/jf980607n.
[9] L.M.Solovyovа, Y.V. Grishin, A.N. Kazak, N.N. Oleinikov, P.V. Chetyrbok, The possibility of
using the potentiometric titration method to determine the antioxidant properties of wines, Journal
of Physics: Conference Series, vol. 1703(1): 012048 (2020), DOI: 10.1088/1742-
6596/1703/1/012048.
[10] Y.V.Grishin, D.V. Nekhaichuk, E.A. Sergeeva, P.Shamaeva, R.R. Timirgaleeva, Prospects for the
application of the traditional Medoc method of red wines production in the southern regions of
Russia, V International Scientific and Practical Conference "Distance Learning Technologies",
pp.349-356 (2020),
[11] Y.V. Grishin, A.N. Kazak, N.N. Oleinikov, N.I. Gallini, P.V. Chetyrbok, Analysis of complex
technologies for obtaining wine products with increased antioxidant properties, V International
Scientific and Practical Conference "Distance Learning Technologies", pp. 357-364 (2020).
[12] H.C. Budnikov, G.K. Ziyatdinova, Natural phenolic antioxidants in bioanalytical chemistry: state
of the art and prospects of development, Russ. Chem. Rev. vol. 84(2), pp. 194-224 (2015), DOI:
10.1070/RCR4436.
[13] M.N. Peyrat-Maillard, S. Bonnely, C. Berset, Determination of the antioxidant activity of phenolic
compounds by coulometric detection, Talanta, vol. 51(4), pp. 709-716 (2000), DOI:
10.1016/s0039-9140(99)00331-8.
[14] K. Schlesier, M.Harwat, V. Böhm, R. Bitsch, Assessment of antioxidant activity by using different
in vitro methods, Free Radic. Res., vol. 36(2), pp. 177-87 (2002), DOI:
10.1080/10715760290006411.
[15] M.D. Rivero-Perez, P. Muniz, M.L. Gonzalez-Sanjose, Antioxidant profile of red wines evaluated
by total antioxidant capacity, scavenger activity, and biomarkers of oxidative stress methodologies,
J. Agric. Food Chem., vol 55(14) (2007). DOI: 10.1021/jf070306q.
[16] D. Gupta, Methods for determination of antioxidant capacity: A review, International Journal of
Pharmaceutical Sciences and Research, Vol. 6(62), pp. 546-566 ( 2015),
DOI:10.13040/IJPSR.0975-8232.6(2).546-66.
[17] D. Huang, B. Ou, R.L. Prior, The chemistry behind antioxidant capacity assays, J. Agric. Food
Chem., Vol. 53(6), pp. 1841–1856 (2005), DOI: 10.1021/jf030723c.
[18] I.F. Benzie, J.J. Strain, The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant
power": the FRAP assay, Anal. Biochem., vol. 239(1), pp. 70-76 (1996), DOI:
10.1006/abio.1996.0292.
[19] I.F. Benzie, J.J. Strain, Ferric reducing/antioxidant power assay: direct measure of total antioxidant
activity of biological fluids and modified version for simultaneous measurement of total
antioxidant power and ascorbic acid concentration, Methods Enzymol., vol. 299, pp.15-27 (1999),
DOI: 10.1016/s0076-6879(99)99005-5.
[20] G. Cao, H.M. Alessio, R.G. Cutler, Oxygen-radical absorbance capacity assay for antioxidants,
Free Radical Biology and Medicine, vol. 14(3), pp. 303-311 (1993), DOI: 10.1016/0891-
5849(93)90027-r.
[21] P.T. Gardner, D.B. McPhail, A. Crozier, G.G. Duthie, Electron spin resonance (ESR)
spectroscopic assessment of the contribution of quercetin and other flavonols to the antioxidant
capacity of red wines, J. Sci. Food Agric., vol. 79(7), pp. 1011-1014 (1999), DOI:
10.1002/(SICI)1097-0010(19990515)79:7<1011::AID-JSFA320>3.0.CO;2-Y.
[22] A.V. Ivanova, A.S. Petrov, E.A. Vezhlivtsev, A.I. Matern, Method of determining antioxidant
activity using electron paramagnetic resonance spectroscopy method. Patent RF, No 2614365
(2015).
152