Fruit growing
and viticulture of South Russia

Annotation

Malic acid plays an important role in the addition of the taste and aroma of grape wines. Its high concentrations lead to the appearance of herbaceous tones and tones of "green acidity", sharpness and softening of taste. To reduce the concentration of malic acid it used the different methods of acid acidification. The work provides data on the effect of the combined acidization method the concentration of organic acids, potassium cations and calcium. The combined method involves reducing the concentration of wine acid with chemical reagents followed by biological acid-acidization with different strains of bacteria of apple (malolactic) fermentation. It has been established that chemical reagents help to reduce the concentration of organic acids mainly due to wine acid. At the same time, neo-antiticide and malicide were the most effective. The ensuring of wine materials with potassium and calcium cations is shown in the process of chemical acid reducing. Analysis of experimental data indicates the slow flow of the process of biological decline of apple acid in the wine materials. At the same time, more active acid-lowering took place in white wine in comparison with red wine. Among the bacteria in terms of the decrease rate in the concentration of apple acid in the white wine material stood out the strains of Vitilactic and Inobacter, which reduced the concentration of malic acid to 1 g/dm3 . The joint use of chemical and biological acid acidization helps to accelerate the reduction of the malic acid concentration in both white and red table wine material`s due to the greater accumulation of biomass of malic-milk fermentation bacteria. There was an improvement in the organoleptic properties of wine materials, and the absence of their enrichment with potassium and calcium cations.

Annotation

The main biological and economically valuable characteristics of the recognised grape varieties of the NCFSCHVW breeding are presented: Alcor and Granatovyi. Grapevine varieties for high-quality red wine production were obtained by intraspecific crosses of V. vinifera. The genotypes are adapted to the local conditions of cultivation, varieties Alcor and Granatovyi surpass Cabernet-Sauvignon in terms of resistance to pathogens in the conditions of the South of Russia. The Alcor and Granatovyi grape varieties are used to produce high-quality table and liqueur wines, as well as grape juice. The grapes of the Alcor and Granatovyi varieties are characterized by a high technological reserve of phenolic compounds, exceeding the similar indicator of Cabernet-Sauvignon by an average of 15 %. The wines have been repeatedly awarded high awards at Russian and international competitions and exhibitions. Table red wines from the Alcor and Granatovyi grape varieties are characterized by a full harmonious taste and a well-defined varietal aroma, a high total concentration of phenolic compounds, including anthocyanins, which cause an intense elegant dark ruby color. Liqueur wines also have a very intense color, with aging, the properties of liqueur wines are improved. Table and liqueur wines from the varieties Alcor and Granatovyi have a high concentration of antioxidants, including resveratrol and phenol-carboxylic acids. Alcor (2017) and Granatovyi (1987) varieties are included in the State Register of breeding achievements of the Russian Federation, approved for use. It is proved that the grapevine varieties of domestic breeding Alcor and Granatovyi are worthy competitors of European varieties for expanding the range of table and liqueur wines in the conditions of the south of Russia.

Annotation

The relevance of the work lies in the necessity of replacing animal proteins (gelatin and its analogs, fish glue) with vegetable proteins in the processing of wine materials in order to clarify and stabilize them. The influence of potato protein on clarification and physical and chemical parameters of white, rose and red table and liqueur wine materials was investigated. The optimal technological dosages of potato protein were established using trial fining in comparison with the generally accepted gelatin treatment. It was shown that the optimal technological dosages of potato protein, which provided the desired transparency of wine materials, were 2-4 times higher in comparison with gelatin. Dosages of bentonite for complex technological processing were almost identical for gelatin and potato protein. The dynamics of clarification of wine materials was different: when gelatin was added, opalescence was formed in the processed wine materials, followed by aggregation and sedimentation of the sludge. The rapid formation of large aggregates and their settling were noted in case of application of potato protein in wine materials. The volume and weight of sludges in case of using potato protein were 10-15% more in comparison with gelatin. However, the sludges formed during the processing of wine materials with potato protein were denser and less mobile. With an increase in the dosage of potato protein, the turbidity and color intensity of wine materials decline, the mass concentration of phenolic compounds, the sum of colloids and the reduced extract decrease. The volume fraction of ethyl alcohol, mass concentrations of titratable and volatile acids, organoleptic indicators do not undergo significant changes. Based on the studies carried out, the application of potato protein for the processing of wines is recommended.

Annotation

The mass concentration of biogenic amines is an important indicator of the quality and safety of food products, including alcohol products. Biogenic amines are formed as a result of the decarboxylation of free amino acids by enzyme systems of microorganisms. It means that their formation has a biotechnological nature and is directly related to the vital activity of microorganisms. Contact of wine materials with microorganisms � yeast and malolactic bacteria, can lead to an increase in the concentration of amino acids and provoke the formation of biogenic amines. In this regard, the purpose of this research was to study changes in the concentrations of biogenic amines and amino acids in the process of alcohol and malolactic fermentation. Conducted studies have shown that the total concentration of biogenic amines in the grape must of both white and red grape varieties was minimal. Biogenic amines � methylamine and putrescine were not detected. It was found that as a result of alcohol and malolactic fermentation, the concentration of biogenic amines increased and the corresponding amino acids decreased. At the same time, the total concentration of all the studied amino acids in wine materials after alcohol fermentation increased, and after malolactic � slightly decreased, because part of the yeast cells was autolyzed during secondary fermentation of the wine materials. At the same time, mass exchange processes between the cell and the medium were activated, leading to enrichment of the wine material with amino acids. Thus, favorable conditions were created for the activation of decarboxylases, as a result of which there was an increase in the concentration of biogenic amines. The obtained data allow to suggest that in order to reduce the level of biogenic amines in the finished product, special attention must be paid to the selection of a race of yeast and malolactic bacteria that are unable to produce biogenic amines or introduce them in minimal amounts.

Annotation

Clonal breeding of grapes is one of the methods of variety improvement, which allows to identify the genetic variations of the variety most adapted to climatic and soil growing conditions. More than three thousand clones have been registered in the world, most of which are 1.5 times more productive than mother plantations. The search for adapted genotypes to the agro-climatic conditions of the Temryuk region is a promising task, since about 30 % of grape plantations in the Krasnodar region are located in this area. Higher productivity of clonal breeding can be expected when working with varieties of old origin. Saperavi is an ancient Georgian grape variety, one of the best Georgian varieties for winemaking. The purpose of our research is to isolate new clones of the Saperavi variety, adapted to local growing conditions. An analysis of the climatic conditions of the Temryuk region indicates an increase in the aridity of the territory (the period of 1991-2020 compared to 1961-2020), an increase in the average absolute maximum air temperature and an increase in the frequency of temperatures below minus 20 ºC. In the Temryuk region, in industrial plantations of the Saperavi variety, an expeditionary survey was carried out to identify bushes for inclusion in further study as candidates for clones of the Saperavi variety. As a result of the survey, according to a complex of positive characteristics, 4 bushes were identified for further observations and records. The selected samples according to the microsatellite DNA profile correspond to the Saperavi variety. Experimental samples of grapes were used in the preparation of red table wines by fermentation of the must on the pulp in the micro-winemaking department. All experimental samples of Saperavi wines had similar values in the concentrations of sugars and titrated acids. The mass concentration of the given extract in the experimental samples of dry wines was in the range of 26.1-28.8 g/dm3.