Fruit growing
and viticulture of South Russia
Guguchkina Tatyana
Articles in journal: (total 41)
The research materials consider the results of an expert assessment of wine products made from grape varieties of domestic breeding, native, autochthonous varieties, domestic clones of introduced varieties, experimental varieties and forms of grapes, which participated in the tasting competition Anticea-2021 (Krasnodar, Russia). Expert assessment of the quality of competitive samples was carried out on a 100-point system in accordance with the recommendations of the International Organization of Vine and Wine (O.I.V.) The jury of the competition included leading specialists from the largest wineries in the Krasnodar region, expert tasters, leaders of trade unions and associations. Samples of wine products made from grapes of more than 60 different varieties from the Republic of Dagestan, the Bryansk region, the Republic of Adygea, the Rostov region, the Stavropol region, the Republic of Crimea and the Krasnodar region were submitted to the competition. Grand Prix cups, gold and silver medals, as well as diplomas of participants were provided as awards. According to the results of the tasting competition Anticea-2021, participants were awarded with special diplomas in various categories: For the consistently high quality of wine products named after. A.A. Merzhanian, For the introduction into production of varieties of NCFCHVV breeding named after. L.T. Kokhanova, For high culture in viticulture and winemaking named after K.A. Serpukhovitina, The best winemaker of a small form of business, For the promotion of varieties of Russian breeding. All samples of wine products that participated in the competition were distinguished by special organoleptic properties and stood out for their originality. It is shown that the combination of high-qualityproducts, due to edaphoclimatic differences in the area and varietal characteristics of grapes, as well as production technologies, can help bring Russian winemaking to a more significant level of competition.
The modern choose of varieties in the industrial wine growing is directed on the varieties with high competitiveness in the consumer market, at the same time the new highly productive varieties capable to produce the original wines are of interest. For possibility of expansion of assortment of industrial viticulture in the Temryuk district of Krasnodar Region the areas for cultivate of the introduced technical grapes varieties of the Greek breeding are selected. These varieties are early bearing and differ in very high productivity (25-30 t/hectare and more). The varieties are undemanding to soils, grow well on poor, dry and lime soils, differ in high drought resistance. In comparison with the zoned technical varieties of the Black Sea area the grapes varieties of the Greek breeding are more winter-hardy, cold-stable and with high stability to mildew, gray decay and an oidium. Due to noted advantages these varieties are of undoubted interest to deeper studying of features of chemical and biochemical grapes com-position to determine a possibility of varieties cultivation in the conditions of the region and for the choice of the direction of their using. In this work the assessment of indexes of the quality of the grapes mash received from the new grapes varieties of the Greek breeding growing in the conditions of the Taman subband of the Krasnodar Region has been carried out. It is shown that the different terms of grapes harvesting considerably influence the mass concentration of sugars in a grapes mash from the studied varieties, however it is not essential changes the titrable acidity of a mash. The results of the analysis we have been compared with an organoleptic assessment of table dry wine materials, and it has allowed to select the new perspective grapes variety of Singros for production of qualitative table white wines.
In recent years, the wine market was an increase in demand for red sparkling wines, and the quality of these wines depends on the origin row material. The grapes variety can obtain the high-quality products only under certain environmental conditions and in case of the use of farming practices that are most appropriate to the agric and biological features and the direction of the crop. It is therefore particularly important and relevant the careful selection of grapes varieties, the most promising with set of commercially valuable properties (yield, disease resistance, crop quality, etc.) and biological characteristics (adaptability and development stability under specific natural conditions), which are the raw materials for the quality winemaking. Breeders of AZESV&W (Anapa) created a whole new set of red grapes varieties, characterized by an increased resistance to diseases, pests, high productivity, early and very early ripening, and other positive qualities. Therefore, the current area of research is the study of grapes varieties of AZESV&W breeding to determine their technological orientation and to determine the possibility of their using for making of red sparkling wine. The article presents the results of study on the selection and justification of possibility of use of new varieties of AZESV&W breeding to produce the red sparkling wine. It was found that the grapes varieties of Cabernet AZES, Krasnostop AZES and Harmonia are not inferior to Cabernet Sauvignon and they can be used to produce the red sparkling sweet wines of high quality.
The wine-making branch reconstructs the work on production according to real requirement of the market. The interest in red wines, especially in table wines increased, the choice of the optimal conditions of their vinification for receiving of high quality wines is an actual task. The analysis of the publications devoted to features of wines production from red grapes varieties is presented in the article. The vinification operations stimulating the transition of color substances from a grapes skin to a grapes mash are considered. It is noted that in the production of red table wines the selection of way and duration of infusion on alburnum are important. It is established that in an intensification of biochemical processes of fermentation and clarification of wine materials the active dry yeast and an immobilization of yeast on environmentally clean carriers and stimulation of yeast have an important means. Use of such yeast will allow us to pass to continuous processes in wine-making and to reduce the quantity of pure culture of yeast on wine production. This biotechnology of wine is characterized by resource and energy saving in wine-making. It is especially noted that the use of import materials under conditions of national wine-making needs carrying out the laboratory and industrial research to use of domestic and foreign pure cultures of yeast and for acceleration fermentation process of a grapes mash. Data on biological process of acid decreasing are analysed. It is revealed that the use of the selected cultures of bacteria for management of this process is expediently. In the conclusion it is noted that the assessment of features of influence of vinification methods on formation of red wines quality is an actual task of branch and it demands to careful study of a this question and also to find and introduct of the new innovative methods of vinification.
For the last decades the use of various means of preservation are sharply increased in the food industry, including antibiotics. Use of means of preservation is need for prolongation of expiration dates of production by way of protection against microbic damage, however there are real the facts of antibiotics detection in the samples of wine-making production. The purpose of research was the theoretical justification and development of a technique of definition of microbial origin preservatives in the wines. The samples of wine-making production, and also a food samplement - Natamaks were the objects of research. It is noted that preservatives of mikrobial origin - Natamitsin and Nizin merit the attention as there are the scientific disputes about their use in the industrial wine-making. Their application is connected with lack of influence on an organoleptik of the product which is exposed to processing. It is shown that consequences of interaction of antibiotics with component content of wine-making production, and also the norms of their use under the various conditions aren't studied yet. Therefore the questions of possibility of application of a Natamitsin and Nizin in the wine-making and development of an available technique of detection of their residual quantities in the finished production are actual. Monitoring of the wine-making market of Russia according to the maintenance of antibiotics wasn't carried out. In the article the opportunities and new methodical approaches for the analysis of preservatives of a mikrobian origin in the wine-making production by means of a capillary electrophoresis are considered. The methodical solutions on definition of Natamitsin antibiotic in the wine-making production are proposed. It is specified that the use of a highly effective capillary electrophoresis as an analytical method for definition of preservatives of a mikrobian origin will promote the carrying out of monitoring of the Russia wine-making market as regard the maintenance of antibiotics and safety of wine-making production.