Fruit growing
and viticulture of South Russia

Annotation

The research is devoted to the comparative analysis of physico-chemical and organoleptic parameters of ciders produced by Russian and foreign enterprises. Samples of products were taken from the trading network of Krasnodar by the method of spot sampling. The influence of beverage production technology on their physicochemical and organoleptic characteristics is shown. There was a significant difference between ciders made from freshly squeezed juice and concentrated apple juice, especially in the concentration of residual extract, which correlated with the fullness of taste of drinks. In ciders produced from freshly squeezed juice, a large concentration of residual extract, phenolic compounds, phosphorus, cations of potassium, calcium, magnesium, iron was noted. They were characterized by fullness of taste, bright aroma with tones of apples, pronounced tones of fermentation. At the same time, tones of alcohol and milk fermentation formed during fermentation of apple juice were identified in the taste. Cider samples made by fermenting concentrated apple juice had a simple fresh taste with hints of apples in taste and aroma. They showed the lowest concentration of residual extract, including phenolic compounds and ash alkaline and alkaline-earth elements. In some cider samples, the concentration of sodium cations had high values � up to 188 mg/dm3 , which indicates the use of water prepared using sodium-cationic filters. At the same time, a low concentration of calcium and magnesium cations was noted, which indicated their exchange for sodium ions during water treatment.

Annotation

The article is devoted to the study of various varieties of apples of domestic and foreign breeding as raw materials f or the production of ciders. 30 varieties of apples of different ripening periods were processed. The obtained results showed a significant variation in the concentrations of dry matter and sugars. The highest concentrations of sugars � from 147 to 167 g/dm3 , necessary for fermentation and accumulation of ethanol of natural fermentation, were found in apples of Virginia, Orfey, Persikovoe, Margo, Exotica, Florina varieties. The highest values of the mass concentration of titrated acids were revealed in winter varieties of apples: Renet Platona (7.9 g/dm3 ), Orfey (7.1 g/dm3 ), Liberty (6.0 g/dm3 ). It was found that the yield of the wort ranged from 43.8 (Form 12/1-21-6) to 58.8 % (Ligol). Studies have shown the greatest yield of wort in the processing of winter varieties of apples � Ligol, Persikovoe, Enterprise, Jin, Prikubanskoe, which averaged 57.6 %. The yield of wort is slightly lower in autumn varieties � an average of 53.8 %. The lowest yield of wort was revealed in the processing of apple varieties Form 12/1-21-6, Virginia, Form 12/1-20-4, Form 12/1-21-6, Zolotoe letnee. The dynamics of fermentation of apple wort differed. In 18 samples, fermentation was fully completed, and in 9 there was a shortage with different concentrations of unsealed sugars � from 50 to 74 g/dm3 (Virginia, Ligol). The consistency of the wort was varied: loose with good juice separation (Zolotoe letnee, Amulet); puree with slow particle sedimentation (Ketney, Champion); fibrous or mealy-fibrous with weak juice separation (Virginia, Form 12/1-20-4, Form 12/1-21-6, Form 12/1-21-36, Form 12/1-20-16, Form 12/1-21-19); fibrous with good juice separation (Exotica, Orfey). In the remaining samples, despite the dense structure of the fruit, good juice secretion and sedimentation of particles were noted, due to which the wort self-clarified.

Annotation

The transformation of the appearance of apple must depending on the variety of apples is investigated. Apple must obtained during the processing of 30 varieties and elite forms of domestic and foreign breeding, and apple ciders were used as objects of research. It was shown that during processing, good juice separation was in the varieties Florina, Zolotoye letnee, Orfey, Ekzotika, Prikubanskoe, Dzhin, Chempion, Renet Platona, Liberti, Margo. All studied elite forms were characterized as fibrous with difficult sap secretion. Clarification of must, which was carried out by settling, proceeded slowly, especially in specimens whose consistency was characterized as �puree� and �fibrous�. As a result of fermentation, there was a change in the consistency, intensity and shade of color. In most samples, partial self-clarification was noted. Samples of ciders produced from apple varieties Orfey, Margo, Prikubanskoe, Virginia, Enterprise, Imrus, Ekzotika, Karmen, Vasilisa, Florina, Dzhin at the end of fermentation straw with a greenish tinge color and well lightened. Ciders from the varieties Soyuz, Amulet, Liberti, Ligol, Persikovoe, Ketni, Zolotoye letnee, Bagryanets Kubani, of all forms remained cloudy. The color and its intensity differed: samples of ciders from the varieties of apples Soyuz, Persikovoe, Ligol, of all elite forms had an amber color, which is associated with the peculiarities of the phenolic complex, in particular, with the content of anthocyanins. The shade of color varied in a wide range: from greenish to light yellow, yellow, light brown, pink and dark pink. The obtained data must be taken into account when compiling blends of ciders in order to regulate their color.

Annotation

The quality of clarification of apple must from various varieties of apples of domestic and foreign breeding, different ripening periods, growing at the Research and Breeding Collection of Genetic Resources of Horticultural Crops, located in the Central Joint Stock Company, Krasnodar, was studied. Sampling of apples was carried out at optimal ripeness from different sides of the tree crown in relation to the cardinal directions. Apple processing was carried out using a crusher-grinder, followed by pressing the pulp on a hydraulic press. The enzyme preparations SQzyme PCL, Grainzyme NL and Fructozyme R were used in the experiments. Apple must was clarified using bentonite (BENTOVIN), plant (pea) and animal (gelatin) protein. As a result of the studies, it was established that self-clarification of the must without the use of enzyme preparations was slow. Slow self-clarification with the formation of voluminous loose and mobile sediments was observed only in certain variants (Ekzotika, Orfey, Liberti, Renet Platona). The addition of enzyme preparations, especially SQzyme PCL, contributed to an increase in must yield by 12-17 % relative to the control. The most �responsive� to the use of enzyme preparations were apples of the varieties Dzhin, Ekzotica, Orfey, Margo, Prikubanskoe, Bagryanets Kubani, Liberti, Renet Platona, forms 12/1-20-16 and 12/1-20-33. With the addition of enzyme preparations in the pulp, the rate of must extraction increased. Gradual clarification was noted in the next 3-4 hours. The greatest increase in must yield was noted during the processing of apple varieties such as Enterprise, Margo, Ketni, Renet Platona � by 12-17 % compared to the control (without the use of enzyme preparations). The use of only one sorbent � bentonite, animal or vegetable protein � did not lead to high-quality clarification of the must at the given dosages. At the same time, complex processing made it possible to significantly improve the quality of clarification and reduce the turbidity of the must. The highest quality clarification of the must, regardless of the apple variety, was obtained by complex treatment of the pulp with enzyme preparations followed by dosing of proteins and bentonite.