Fruit growing
and viticulture of South Russia

Annotation

The content of the metals cations which are the main part of mineral salts in a grapes mash depends on many factors. Mineral substances take a part directly in the process of wine formation and define in many respects its stability and organoleptic properties. However it is known that cations of potassium, calcium and magnesium can take a part in the various physical and chemical processes leading to formation of wine dimness. In vine growing, from the point of view of quality and quantity of a crop, the order of placement of grapes bushes and the optimal area of plants nutrition have a great value. The identification of change of cationic structure of white table wines from a grapes of Riesling depending on various schemes of landing (the areas of food of bushes) was the purpose of these research. We defined the cationic composition of wine materials by system of a capillary electrophoresis on the Capel 105M device. Organoleptic indicators of wine materials were defined by the tasting commission of Scientific center of wine-making according to GOST 32051-2013. Processing of grapes was carried out by the technology of white dry wines under the conditions of shop of micro wine-making of Federal State Budgetary Scientific Institution "North Caucasian Regional Research Institute of Horticulture and Viticulture". It is established that agric and technical measures, namely the area of plants nutrition, differently influence the accumulation of natural components in wine materials and their organoleptic assessment. It is shown that at increase in the area of grapes nutrition the concentration of cations of metals increased in the produced wine materials. The smallest total accumulation of metals cations and the highest tasting assessment are noted in the wine materials made from Riesling grapes with the scheme of bushes planting 3×2.

Annotation

This article presents grape varieties with the potential for the production of cognacs in Russia. In the Russian Federation, cognacs are produced in Dagestan, the Chechen Republic, the Stavropol region, Kabardino-Balkaria, the Krasnodar region and the Republic of Crimea. There is a wide spread of soil types in the cognac production zones of Russia and climate changes, which imposes certain requirements on grape varieties for the production of cognac wine materials. Varieties for cognac production should have a high adaptive potential, environmental sustainability, stable fruiting against the background of changes in climatic conditions and give cognac wine materials with a characteristic freshness, subtle aroma, an insignificant volume fraction of ethyl alcohol at a relatively high mass concentration of titrated acids. The purpose of the research was to identify grape varieties with potential for cognac production, taking into account the established practice of using European varieties and varieties of inter-species. The objects of the study were grape varieties grown on the territory of the Southern and North Caucasian Federal Districts for the production of cognac wine materials. The research phase included the period from 2006 to 2021. 16 varieties of grapes, imported classic wine, native to Western Europe and Black Sea basin, and varieties of interspecific origin, including varieties of local breeding, characterized by high yields, resistance to widespread diseases, adaptability to local agroclimatic conditions, have been identified: Aligote, Alyi Terskiy, Bianka, Grushevskiy belyi, Yekaterinodar, Kleret, Kunlean, Levokumskiy, Novokubanskiy, Pervenets Magaracha, Plavay, Podarok Magaracha, Rkatsiteli, Saperavi, Silvaner, Stepnyak. The cultivation of these varieties will allow to obtain stable yields of raw materials of the specified conditions.

Annotation

The article presents the data on the study of amino acids of fresh and fermented juices from apples grown in the Krasnodar Territory. As a result of the studies revealed: the highest concentration of amino acids in fresh juices from Jonathan and Florina apples.The most of the amino acids, both fresh apple juices and fermented, were proline, alanine, asparagine and glycine. During fermentation, a change in the concentration of amino acids occurred: the concentration (on average 2 times) of proline, alanine, valine, glycine (except for juice from Florina variety) histidine, isoleucine, lysine, serine, methionine is increased; the concentration of asparagine, leucine, phenylalanine, cystine and cysteine is decreased. The identified trend is the same for all varieties of apples, which suggests that the physiological properties of the yeast race, but not the varietal characteristics of apples, mainly affected the change in the amino acids of apple juices during fermentation. It is known that aromatic components are formed from the amino acids of apple juices during fermentation. The aromatic substances of finished ciders were studied, among which the higher alcohols, volatile acids, esters, aldehydes, which determine a special bouquet and taste, were identified. Higher alcohols were represented mainly by isoamyl alcohol (more than 50 %), 1-propanol, isobutanol, 1-butanol, 1-hexanol. Volatile acids � for the most part, with acetic acid, propionic, butyric, isobutyric, isovalerianic and valerianic in the juices of all apple varieties had similar values. The main component (up to 90%) of esters was ethyl acetate, the content of which in apple wine materials varied from 41.8 mg/dm3 in Golden Delishes up to 128.0 mg/dm3 in Jonathan. It has been established that the composition of aromatic substances of apple wine materials, made from apples grown in the Krasnodar Territory, is significantly affected by varietal characteristics of apples.

Annotation

Coloring substances of red grape wines � anthocyanins are represented mainly by mono and diglycosides, pyran and acylated forms. The qualitative and quantitative content of anthocyanins in red wines is determined by a number of factors, the main of which is the grape variety. Processing technology can also influence the anthocyanin composition. Purpose of the work: to study the content of anthocyanins, pyranos and acylated forms in dry wine from Cabernet-Sauvignon variety grown of Krasnodar region, depending on the technological methods of grape processing. Research methods: high performance liquid chromatography, spectrophotometry, sensory analysis. Peaks were identified using standard samples of malvidin mono glucoside (Sigma-Aldrich, Germany), as well as HPLC-MS. The objects of research are dry wines produced in industrial conditions from the Cabernet Sauvignon grape variety grown in the Krasnodar region. The obtained results showed that the conditions and their modification in the production of red wine have a significant effect on the concentration of anthocyanins. The highest concentration of malvidin monoglucoside equal to 142.1 mg/dm3 was found in the samples during cryomaceration with holding the pulp at temperatures from +2 to +4 ºC for 10 days. The average content of malvidin monoglucoside for six variants of the experiment was 115 mg/dm3 . It was found that carbon dioxide maceration for a month and cryomaceration to the greatest extent contribute to the formation of acylated forms of anthocyanins in dry wine from the Cabernet Sauvignon grape variety. The production of wine with the infusion of the pulp in a CO2 environment for 2 days followed by fermentation on the pulp leads to an increase in the content of anthocyanin pyranoforms.

Annotation

The main reason for aggravation of fruit wines commodity is the formation of a biopolymer complex with the participation of high-molecular compounds � pectic substances, cellulose, hemicellulose, as well as proteins and phenolic substances. The highest concentration of polysaccharides sum, including the pectic substances, was found in the wine materials from apples of Renet Simirenko, and their smallest amount � from Florina apples. With the higher content of catechins and anthocyanins, the wine materials were from the varieties of Jonathan and Idared. As a result of the research carried out it was found that the concentration and composition of the biopolymer complex in apple juices depend on varietal characteristics of apples. The highest content of complex compounds was found in the juice from the apple varieties of Idared, Renet Simirenko and Florina. The highest amount of polysaccharides is found in the juices from apples of the Korea, and the highest content of pectin substances is found in the juice from Renet Simirenko and Interpreis apples. It should be noted that the total concentration of biopolymers in the fresh and fermented apple juice had similar values, but their composition was significantly different. It was found that during the fermentation of juices from all studied apple varieties, the proportion of phenolic compounds and, especially, polysaccharides decreased in the complex of biopolymers, but at the same time, the share of protein increased due to its secretion from the yeast cell to the fermented cider material. The obtained experimental data indicate the complexity of the biopolymer complex composition of fruit (apple) wines and the need to take into account both the concentration of biopolymers and their composition in the technological measures development for the prevention and elimination of colloidal dimness in the finished products.