Thematic electronic scientific online journal NCFSCHVW

Fruit growing
and viticulture of South Russia



Ageeva Natalia

Federal State Budget Scientific Organization "North Caucasian of Horticulture and Viticulture"

Doctor of Technical Sciences, professor

Articles in journal: (total 30)

pdf
729 Кб
13 с.
Processing of fruit and berries production and grapes
Date posted: 09.07.2018
UDC: 663.252.4 : 576.343
DOI: 10.30679/2219-5335-2018-4-52-110-122
Keywords: WINE, GRAPES, NEW STRAINS OF YEAST, ALCOHOL RESISTANCE, RESISTANCE TO COLD AND SULFUR DIOXIDE, HEAT RESISTANCE

Annotation

In the process of wine production, the yeast is subjected to various stresses. This is a heat treatment during typing or the need to inactivate microflora, and the effect of low temperatures on wine processing for the prevention and elimination of dimness. If the yeast in the process of functioning are exposed to undergo similar stresses and their fermenting activity decreases. Of great interest is the study of resistance to technological stresses of new yeast strains isolated from the spontaneous microflora of grapes growing in various regions of the Krasnodar Territory. The aim of the work is to evaluate the resistance of new strains of wine yeast to the action of ethanol, sulfur dioxide, high and low temperatures. New strains of yeast isolated from spontaneous microflora of grapes were used as the object of study. As the control variant the known yeast races were selected. The stability of new yeast strains to sulfur dioxide was determined by the number of dead cells in the medium under study with various mass concentrations. The results obtained showed that the most of the strains tested are resistant to the presence of sulfur dioxide in the medium with a concentra-tion up to 200 mg/ dm3. It was found that the most of the new yeast strains of retained the ferment ability even at minus 6 ºC. It is shown that the most of new yeast strains studied have shown the greatest activity in the temperature range from 20 to 37.5 ºC. The study carried out confirm the expediency of using the new strains of wine yeast in the production of white table wines. Their technological characteristics are not worse and even superior to the known yeast races, including imported ones.

How to cite
Ageeva N., Prakh A., Nasonov A., Suprun I. THE STUDY OF TECHNOLOGICAL PROPERTIES OF NEW STRAINS OF WINE YEASTS SELECTED FROM SPONTANEOUS MICROFLORA OF GRAPES [Electronic resource] // Fruit growing and viticulture of South Russia. 2018. № 52(4). pp. 110–122. URL: http://journalkubansad.ru/pdf/18/04/12.pdf. DOI: 10.30679/2219-5335-2018-4-52-110-122 (request date: 18.12.2018).
pdf
128 Кб
6 с.
Quality Management
Date posted: 14.01.2011   Informregistr code: 0421100126/0009
UDC: 663.241
Keywords: COGNAC, VOLATILE COMPONENTS, ALDEHYDES, ESTERS, HIGHER ALCOHOL

Annotation

The results of comparative evaluation of the cognac quality (including the composition of their non-volatile impurities), produced by enterprises of Krasnodar, Stavropol region and the Republic of Armenia are presented

How to cite
Pavlova A., Ageeva N. COMPARATIVE EVALUATION OF COGNAC QUALITY ON VOLATILE COMPONENTS OF THE DIFFERENT PRODUCERS [Electronic resource] // Fruit growing and viticulture of South Russia. 2011. № 7(1). pp. 96–101. URL: http://journalkubansad.ru/pdf/11/01/09.pdf. (request date: 18.12.2018).
pdf
138 Кб
7 с.
Quality Management
Date posted: 14.01.2011   Informregistr code: 0421100126/00010
UDC: 663.241
Keywords: COGNAC SPIRIT, NON-VOLATILE EXTRACTIVE COMPONENTS, CATION OF METALS, AROMATIC ALDEHYDES

Annotation

A comparative study of extractive non-volatile components of the cognac spirits produed by Naurskyi and Kizliarskiy wineries was conducted

How to cite
Centroev M., Pavlova A., Ageeva N. EVALUATION OF COGNAC SPIRITS QUALITY ON THE COMPOSITION OF NON-VOLATILE EXTRACTIVE COMPONENTS [Electronic resource] // Fruit growing and viticulture of South Russia. 2011. № 7(1). pp. 102–108. URL: http://journalkubansad.ru/pdf/11/01/10.pdf. (request date: 18.12.2018).
pdf
109 Кб
6 с.
Storage of fruits and berries production and grapes
Date posted: 14.01.2011   Informregistr code: 0421100126/00013
UDC: 663.256
Keywords: CORK STOPPER, MICROBIOLOGICAL EVALUATION, QUALITATIVE CHARACTERISTICS, TRICHLOROANISOLE

Annotation

The influence of the cork seal on the wine quality in the process of storage was evaluated. The characteristics of the cork stoppers of various kinds are researched, microbiological evaluation ones was realized

How to cite
Chemisova (., Ageeva N. CHANGE OF WINE QUALITY DURING STORAGE [Electronic resource] // Fruit growing and viticulture of South Russia. 2011. № 7(1). pp. 127–132. URL: http://journalkubansad.ru/pdf/11/01/13.pdf. (request date: 18.12.2018).
pdf
421 Кб
12 с.
Management of soil fertility
Date posted: 14.07.2017
UDC: 663.263
Keywords: WINE, ENZYME PREPARATION, HYDROLYZE, BIOPOLYMERS, COLLOIDAL DIMNESS, STABILITY OF WINE

Annotation

The search for a rational way to ensure of long-term colloid stability of wines is one of the urgent tasks of modern wine-making. A complex of biopolymers plays a key role in the formation of colloidal dimness. To ensure the guaranteed stability of the wines against colloidal dimness, it is necessary to destroy these complexes to low-molecular substances, which can not cause the turbidity. For this aim the wine-making enterprises use the enzyme preparations imported from European countries, but the recommendations for their use do not always correspond to the specifics of Russian grapes and wine. The aim of this work is to study the new enzyme preparations for evaluating their hydrolytic ability against biopolymers of grapes wines. The article shows the effect of new enzyme preparations on the composition and quantity of biopolymers in white (Shardone) and red (Cabernet-Sauvignon) table wines. In the experiments, the enzyme preparations with complex activity were used. It was shown the high hydrolytic activity of the preparations towards to biopolymers of wort and wine. The research carried out on white and red table wine materials, prone to colloquial dimness, confirmed the effectiveness of new preparations in comparison with the known ones. The dosage of the preparations studied was 1.2-1.4 times lower than that of the known analogues. New information has been obtained on the deep hydrolysis of complexes of wine biopolymers, including protein-polyphenol-polysugar complexes, to low-molecular compounds amino acids, carbohydrates and phenolic compounds. It has been established that the new enzyme preparations hydrolyze the colloids of the wine-materials in different ways, so the resistance of the wine against colloidal dimness is not the same. The best results were obtained when processing the Chardonnay variety with enzymatic preparations of the UVAZIM series, and the processing the Cabernet-Sauvignon with Lalzaim IEX-VI and Uvazim Extra.

How to cite
Ageeva N., Avanesyants R. INFLUENCE OF FERMENT PREPARATIONS OF NEW GENERATION THE WINE BIOPOLIMER [Electronic resource] // Fruit growing and viticulture of South Russia. 2017. № 46(4). pp. 129–140. URL: http://journalkubansad.ru/pdf/17/04/12.pdf. (request date: 18.12.2018).