Fruit growing
and viticulture of South Russia

Annotation

Traditionally, the production of wine materials and geographic indication wines is connected to the places where the grapes are grown. Taking into account the fact that in the production of various wine-making products, the wine materials are used, the transportation of which is a costly and lengthy process, a direction involving the production of products of fermented grape from sublimated raw materials is very promising. It reduces the cost of transporting of grapes as a raw material for the food production. Our study was directed to a technological assessment of the expediency of the production of fermentation products from grapes subjected to sublimation processing. As the raw material a Cabernet Sauvignon grown in the Krasnodar Territory was used. The development of modern technologies as vacuum freeze-drying allows to significantly expand the geography of the raw materials used and to select the grapes according to the variety type and composition indicators, based on the requirements for the final product of predictable quality. The technological substantiation of the expediency of fermentation beverages production from freeze-dried grape raw material is proposed. Experimental data on sublimation dehydration of Cabernet Sauvignon grapes are presented. The modes of preparation and parameters of freeze-drying of grape raw materials, ensuring its effective use in the dried state as raw material in the production of fermentation products are presented. The technology involves the use of whole grapes. The results of a comparative assessment of physical, chemical and organoleptic characteristics of the table dry red wine and a prototype of the fermented dry material are presented. It is shown that a freeze drying provides a high level of safety of properties of both raw materials and products of its processing. One of the significant advantages of the proposed technology of preparation and processing of grapes to produce fermentation products is the ability to transport freeze-dried grapes to any point close to the consumer.

Annotation

The article presents the results of research work received in 2022. The following tasks were set and solved in the research work: objects of study were selected and prepared, analysis methods were selected to obtain experimental data; the composition and dynamics of changes in physico-chemical parameters in samples that have undergone fermentation and aging under various conditions have been studied; the influence of the aging method on the organoleptic evaluation of wine was studied; conclusions are drawn on the basis of the obtained studies. Researches were concentrated on revealing the peculiarities of wine fermentation and aging in tanks of different types (steel, concrete, oak). Grapes of Riesling Rheinish variety with a sugar content of not less than 200 g/dm3 were harvested in the course of the work. The obtained must was divided into three parts and sent for fermentation in tanks, made of stainless steel, concrete and oak: 1. Steel vertical cylindrical tank from Serap company for 40 hl, equipped with a cooling jacket; 2. Concrete sphere without enameled with a volume of 30 hl; 3. French oak barrel from Seguin Moreau NEW OPTIMUM with a volume of 20 hl. Removal from the wort sediment was carried out at the end of fermentation, followed by pumping into the same technological tanks. The physical and chemical analysis of the young wines was carried out after the removal, followed by an aging period of 8 months. At the end of the ageing period the samples were sent for physical and chemical and organoleptic analysis and conclusions were drawn about the conducted work.