Fruit growing
and viticulture of South Russia

Annotation

Persian walnuts are high in calories and rich in nutritional composition. Daily use of nuts in enough quantity can make a significant contribution to the diet. Under the laboratorian conditions, on the basis of NCFSCHVW, the examination of walnut fruits in full maturity was carried our. Purpose of the work: on the basis of technical and biochemical analysis of the fruits of promising walnut forms at the stage of full maturity, to identify the genotypes with high fruits quality for further selection and industrial production. The quality of fruits and biochemical composition of the kernel of 19 promising walnut forms of 17-3-12, 17-3-41, 17-3-10, 17-2-35, 17-3-16, 17-2-41, 17 -3-27, 17-3-34,17-3-44, 17-3-24, 17-3-9, 17-2-30, 17-3-29, 17-3-19, 17-3 -22, 17-2-26, 17-3-48, 17-3-30, 17-2-44 was studied, they were growing in the central part of the Kuban fruit zone of the Krasnodar territory, on the basis of the EPH "Tsentralnoye" of Krasnodar, planting year 2014, placement scheme 5x4 m. The results of the study carried out showed that all the studied forms of walnut are thin-crust, the thickness of the shell ranges is from 0.4 to 1.2 mm. The percentage of the kernel ranged is from 45.1 to 73.4%. The fat content in the studied hybrid forms of walnuts is in the range from 51.9 to 72.1%. The amount of total phenols ranged from 0.67 to 6.37 g / kg. The amount of carbohydrates varied from 12.55 to 42.87 g / kg. Dry water-soluble substances content is from 17 to 46.9 g / kg. The insoluble residue is from 24.5 to 43.7%.

Annotation

The production of competitive geographical denomination wines, that can solve import substitution issues and improve the quality of wines, should become one of the promising direction for the development of Daghestan wine-making. In this regard, there is a need to produce the high-quality wines from grape varieties with high biological value The production of wines raising the prestige of the Republic, fixed under the term � wines of protected geographical names, must also be supported, as well as the use of local grape varieties as well as raw materials for their production, along with introduced ones. It is made a comparative study of experimental samples of wine materials, obtained from grapes of local technical the Gimra Novaya, Fioletta varieties, and introduced variety of Pervenets Magaracha, grown in the Southern plain zone of Daghestan. Physical and chemical parameters were determined by standard methods used in anoxemia. The study of phenolic substances and vitamins was carried out using capillary electrophoresis on the "Kapel 104T" device. It was found that the wine material from the Gimra Novaya grape variety significantly exceeds other experimental samples in the amount of phenolic substanced (3361 mg/dm3 ), content of ascorbic (100.13 mg/dm3 ), orotic (27.45 mg/dm3 ), caffeic (29.90 mg/dm3 ), gallic acids (38.80 mg/dm3 ) and the total amount of biologically active substances (226.89 mg/dm3 ). The results of research carried out have revealed that the local grape varieties of Gimra Novaya and Fioletta have some advantages in terms of the content of biologically active substances, compared to the introduced variety of Pervenets Magaracha and can be used for the preparation of high-quality extraordinary red and pink blended wines.

Annotation

The grape-growing industry is a priority in the agro-industrial complex of Daghestan. At present, when special attention is paid to creating conditions for the production of "protected geographical indication" wines, it is necessary to expand the research of grape raw materials used for their production. In this regard, in the Republic of Daghestan the study of nutritional and technological properties of new autochthonous grape varieties, along with introduced ones is actual, to recommend the production of wines from them that can increase the prestige of local wine products. It is determined that the qualitative composition and quantitative content of pools of aroma-producing substances in red and rose wine materials made from grapes of technical local varieties Gimra Novaya and Fioletta, as well as the Pervenets Magaracha (harvest 2019), grown in the conditions of the Derbent district of the Republic of Daghestan on the plantation of the Dagestan Selecting Testing Station of Viticulture and Horticulture � branch of the Federal State Budget Scientific Institution �North Caucasian Federal Scientific Center of Horticulture, Viticulture, Winemaking�. Aroma-producing substances were determined on a gas chromatograph �Crystal 2000M� (RF). A significant amount of carbonyl compounds (325.48 mg/dm3 ) and esters (252.94 mg/dm3 ) was found in the rose wine material produced from the Pervenets Magaracha and Fioletta varieties. The highest total number of higher alcohols (1871.37 mg/dm3 ) and aromatic components (2588.68 mg/dm3 ) was found in the wine material from the red variety Gimra Novaya. A high concentration of 2,3 butylene glycol and a higher alcohol, isoamyl alcohol, was noted. The total mass concentration of volatile acids in the studied experimental samples of wine materials was 439.56-781.28 mg/dm3 . It is determined that the natural conditions of the southern zone of Daghestan are favourable for the cultivation of grapes of autochthonous varieties Gimra Novaya, Fioletta and introduced variety Pervenets Magaracha. Using them as raw materials for obtaining high-quality wine materials will allow you to form in their bouquet the tones of smoky prunes, hints of the taste of pomegranate and blackthorn fruits.

Annotation

This article proposes a technology for the production of grape spirits from a sweet grape pomace, which consists in fermentation of the grape pomace using a pure growth of yeast, adding yeasty grounds and water, a piquette separation, its distillation with the selection of the head and tail fractions and the secondary distillation to obtain a 94-95 % grape rectified spirit by volume. The distillation of the resulting raw materials was performed on the installation of a LUMMARK consisting of a distiller and a distillation column. The prepared piquettes were subjected to primary distillation using the DV-3 distillator, distillates (raw spirit) were distilled on the RUM-3 distillation column with electrical heating. Primary distillation mode: the volume of the piquette taken to distillation is 50 l, the heating mode before the distillation starts at the power of the electric heater � 3kW (55-65 min). The rectifying distillation mode: the volume of the raw alcohol is 40 l, the heating mode before the selection of the head fraction is started with the power of the electric heater � 3kW (40-55 min). In the preparation of raw materials to primary distillation, it was established that the optimal duration of the fermentation of raw materials for the production of piquettes in order to reduce the content of volatile acids, methanol and other secondary fermentation products that have a negative effect on finished products should not exceed 4 days. It has been established that to obtain high-quality raw spirit, it is necessary to carry out the selection of head fractions in an amount of at least 3 % of the volume for all raw materials, for distillate from grape must of technical varieties of grapes � at least 1.5 % of the volume. It is shown that the organoleptic and physicochemical indicators of rectified grape spirits, produced by the proposed technology, corresponded to the standards established in the standard regardless of the type of raw materials (wine grape, table grape).

Annotation

The problem of using the grape pomaces from grape varieties of Merlot and Cabernet Sauvignon is discussed in the article. Experiments on extraction of biologically active substances and anthocyanins from sweet and fermented pomace by water and solutions of hydrochloric acid have been carried out. Data on the qualitative and quantitative composition of extracts of grape pomace were obtained. It was established that the content of acetic acid should be considered as the determining criterion for the quality of extracts from the pomace of red grapes. For the quality of the fermented pomace, also the ethanol content has a certain value. Extraction of extractive substances of various classes, and especially of potassium, magnesium, calcium, tartaric acid, significantly increases when using an acidic medium during extraction of sweet or fermented pomace. The applicability of the proposed extraction method for dry pomace is evaluated. The obtained results of the research confirm the possibility of using grape pomace of red grape varieties as a raw material for obtaining an extract enriched with various biologically valuable components. It is recommended to concentrate water extracts obtained from fermented grape pomace in order to ensure their stability. Extracts did not exceed the maximum permissible concentration limit for toxic metals. The extracts obtained had a saturated red color in a slightly acidic medium, which suggests their use as a corrective natural dye in the technology of functional or non-alcoholic beverages.