Fruit growing
and viticulture of South Russia
Oseledceva Inna
Articles in journal: (total 7)
Currently, the production of high-quality sparkling wines is one of the main tasks in wine-making. The indicator of foamy and sparkling properties of finished sparkling wines directly depends on the ability of the base wine to foam. This indicator is influenced by various factors: the grape variety, the composition of the wine material, the agrotechnological and technological methods used. The main purpose of the study was to study the influence of varietal characteristics of grapes on the foaming ability of wine materials produced in the Krasnodar region in the 2022 season. All the original samples were processed and fermented under identical conditions. The study of the component composition of the samples was carried out according to standard methods using modern equipment. To determine the ability of foam formation by the initial samples, a "Foaming analyzer" was used, developed by Mishin M.V. on the basis of the Department of Technology of Wine-making and Fermentation named after Professor A.A. Merzhanian, which allows an objective assessment of the quality of foam. The foaming ability of three introduced grape varieties was analyzed: Pinot Blanc, Riesling Rhenish and Chardonnay. The result of the study was the establishment of a connection between the foaming ability of wine materials and the grape variety. In the course of the study, it was found that all the samples under study, both in terms of chemical composition and organoleptic evaluation of the aroma, were suitable for creating sparkling wine. However, according to the totality of the composition (esters, higher alcohols and amino acids), wine materials from the Riesling Rhenish variety had the greatest potential for the formation of foaming capacity for the 2022 season in the Temryuk district of the Krasnodar region.
The criteria of use fragrances in the food production are considered. The simplest and most effective method to detect synthetic fragrances is selected and justified, a method of identification of 1,2-propylene glycol by gas-liquid chromatography is developed. The results of testing of method, confirming the efficiency of the method approve are presented
The results of study on the development and practical application of identification methods of volatile aroma components of cognac production and an assessment of cognac and brandy, produced from own raw materials on the Russian territory are presented. Based on the analysis of data the nomenclature of indicative criteria of quality with a typical experimentally established range of volatile components concentrations is selected
In the article it is presented the data of the analysis of the Russian cognacs composition of different categories, and the young and sustained cognac distillates with endurance term from 1 to 40 years produced on a full production cycle from own raw materials under the conditions of manufacturers of different agric and ecological zones of the CIS countries and Western Europe. It is experimentally established that in the cognac distillates which are characterized by a high level of quality; the level of concentration of ethyl acetate doesn't exceed 2000 mg/dm3, and methyl acetate - more than 200 mg/dm3. For the Russian cognacs the variation range of concentration is typical for ethyl acetate - at the level of no more than 500 mg/dm3, and methyl acetate - no more than 50 mg/dm3; for cognac distillates - 300-800 mg/dm3 and 10-80 mg/dm3 respectively. During the analysis of experimental data it is established that concentration of isoamyle acetate in the qualitative samples of cognac distillates - from less than 0,1 to 8,2 mg/dm3, in the Russian cognacs - from less than 0,1 to 0,8 mg/dm3. It is established that the concentration of an ehtyl caprilat in the cognac distillates of the young and sustained, produced under in the conditions of farms manufacturers of different zones of production - from 0,2 to 29,8 mg/dm3; concentration of an ehyl caprinat - from less than 0,1 to 28,4 mg/dm3. The composition of the young distillates received under the laboratory and production conditions from yeast sediments is studied. It is shown that addition of yeast sediments in the overtaken wine material within admissible norms promotes the increase in concentration of components of "enant ether"; the concentration of an ehtyl caprilat in the cognac distillate at the level exceeding 40 mg/dm3 can be a consequence of use of a considerable share of yeast sediments.
The Nebbiolo variety introduced From Italy, Piedmont. It is characterized by increased acidity and a high level of tannin concentration. The Krasnodar region already has experience in growing grapes and producing wine from Italian varieties. In our study, we used grapes of Nebbiolo variety grown in the vineyards of the Sober Bash winery located near Krasnodar, harvested in 2021. It is noted that the terroir of the foothills of mount Sober Bash is similar to the terroir of Piedmont. As a result was found that the wine produced from the introduced Nebbiolo grape variety meets the requirements of GOST 32030-2013 in terms of organoleptic and physico-chemical parameters. The qualitative indicators of must and wine (wine material) from the Nebbiolo variety were determined. The content of peonidin reaches 50 mg/dm3 of the total amount, the rest consists of malvidin and cyanidin for Nebbiolo. Trisubstituted anthocyanins, delphinidin and petunidin, are present in small amounts. Aromatic substances were identified in the studied Nebbiolo wine materials. Analyzing the obtained data, it can be noted that the qualitative composition of aromatic acids in the wines of Piedmont and Krasnodar is identical, and their quantity varies depending on the grape clone and its place of growth. In terms of the amount of aromatic substances, the wine from the Nebbiolo introduced in Krasnodar and harvested in 2021, is not much inferior to the Piedmontese one, however, no obvious differences were found during the tasting assessment. Thus, the Krasnodar Nebbiolo fully corresponds to the quality indicators of the Italian variety grown within Piedmont. The tasting assessment confirmed the prospects of the Nebbiolo grape variety as a raw material for the production of high-quality red wines in the conditions of the Krasnodar region.