Fruit growing
and viticulture of South Russia
Guguchkina Tatyana
Articles in journal: (total 41)
Data on changes in the qualitative and quantitative content of metal cations in the dry red wines under the influence of fungal and bacterial microbiofungicides applied in the systems of protection from mildew are presented. The positive influence of biologized protect on the quality of dry red wines is noted
Enzymatic processing is one of the most promising direction of intensification of wine production processes. Entering into the pulp of enzyme preparations provides a qualitative extraction of the necessary amount of coloring substances and the achievement of the required intensity of color and completeness of taste. The aim of the research was to determine the effect of the enzyme preparation of Lafase Fruit on the quality of young dry red wine materials. The determination of physical and chemical parameters of wine materials and wines was carried out according to the standard methods adopted in the wine industry. In order to establish the effect of the enzyme preparation Lafase Fruit on the quality of young dry red wine materials, an experiment was carried out, which included the introduction of this preparation into the pulp of the Magia grapes by doses of 3, 4 and 5 g / 100 kg of grapes. The preparing of wine materials was carried out under microprocessing conditions according to a single technological scheme. It is established that the use of enzyme preparations increases in the concentration of titrated acids by 0.2-0.5 g / dm3, and the extract by 1.2-2 g / dm3. The experimental samples had a high alcohol content (13.0-13.4% vol), and a low concentration of residual sugar (1.8-2.6 g / dm3) and volatile acids (0.58-0.65 g / dm3). Basic organic acids were within the limits of their optimal content in the table wines. As a result of the experiment, it was found that the treatment of pulp with a pectolytic preparation is promising as a method of accumulating of organic acids. The use of the enzyme preparation reduces in the duration of fermentation, reduces in the turbidity of the wine material, and facilitates its clarification. The indicator of the color intensity in the experimental wine materials is higher than one in the control. The positive effect from the introduction of the enzyme preparation is already observed at a dose of 3-4 g / 100 kg, therefore it can be considered the optimal dosage of this enzyme preparation is 4 g / 100 kg of grapes.
The results of estimation of qualitative indicators of vine materials of protoclones of Sauvignon White grapes were grown in the Temryuk area conditions are presented. The most perspective genotypes are selected on the basis of information that was obtained
Highly productivity protoclones of Saperavi grape are selected in the industrial plantings of grapes by method of clonal selection in the agro-climatic conditions of Taman. Protoclones characterized by high productivity of grapes, high quality vine production, have increased resistance to frost and pests
Influence of treatment of grape technical variety Bianca by biologically active substances on the qualitative indicators of grape and wine materials is studied. Positive effect of preparations on safety of bud in the winter period, fructification of shoots, productivity, sugar accumulation and the qualitative characteristics of produced wine materials are established