Thematic electronic scientific online journal NCFSCHVW

Fruit growing
and viticulture of South Russia

ο»Ώ

Ageeva Natalia


Doctor of Technical Sciences, professor

Articles in journal: (total 67)

pdf
537 Кб
15 с.
Processing of fruit and berries production and grapes
Date posted: 23.09.2019
UDC: 663.252.41: 575.22
DOI: 10.30679/2219-5335-2019-5-59-118-132
Keywords: WINE YEAST, GENETIC DIVERSITY, AUTOCHTHONOUS POPULATIONS, MICROSATELLITE ANALYSIS, STRAIN, PHYSIOLOGICAL AND BIOCHEMICAL CHARACTERISTICS

Annotation

The production of Russian wine is based on the use of active dry yeast imported into the Russian Federation from European countries – France, Germany, Italy. Meanwhile, it is known that the high-quality wines of a geographical name must be produced using the local yeast races. The search for such races (strains) is an urgent task. Analysis of the genetic diversity of wild yeast populations and the creation of their collections is a necessary initial step in creating the new promising strains for industrial winemaking. Such studies are ongoing in Europe to create terroarspecific yeast strains. Grapes were sampled to isolate and study the new local strains of wine yeast in the vineyards of Temryuk and Anapa districts of the Krasnodar Territory. DNA isolation, conditions for PCR and fragment analysis were carried out according to current methods. To analyze the polymorphism length of amplified fragments during SSR genotyping, a fragment analysis was used on an ABIprism 3130 automated genetic analyzer. The data obtained were visualized in Gene Mapper v 4.1. A variety of species and genera of yeast on the surface of grape berries has been established. Moreover, the «yield» of saccharomycetes amounted to about 30 % of the total number of monospore cultures obtained for each of the selection points. The results of the analysis of genetic Relationships and a number of technological characteristics of strains of Saccharomyces sp. Isolated from natural population in ampelocenoses are presented. It was revealed that the geographical factor influenced the occurrence of genetic isolation. The genetically removed strains display the significant differences in a number of physiological and biochemical characteristics.

How to cite
Suprun I., Ageeva N., Lobodina E., Nasonov A., Tokmakov S., Prakh A. ANALYSIS OF GENETIC VARIETY OF THE NATURAL POPULATIONS OF SACCHAROMYCES KIND AS THE SEARCH BASIS FOR STRAINS PROMISING FOR WINE-MAKING [Electronic resource] // Fruit growing and viticulture of South Russia. 2019. β„– 59(5). pp. 118–132. URL: http://journalkubansad.ru/pdf/19/05/11.pdf. DOI: 10.30679/2219-5335-2019-5-59-118-132 (request date: 28.03.2024).
pdf
474 Кб
11 с.
Processing of fruit and berries production and grapes
Date posted: 23.09.2019
UDC: 544.723:543.42:546.33:546.41:546.723
DOI: 10.30679/2219-5335-2019-5-59-133-143
Keywords: BENTONITE, MONTMORILLONITE, DEPOSIT, WINE, TREATMENT, STABILIZATION, PHYSICAL AND CHEMICAL INDICATORS

Annotation

The article presents the results of a study of the clarification ability properties of bentonites from BIOrost LLC (Russia), whose products are vinobent and bentovine, in comparison with bentonite activatit (Germany) when processing white and red table wine materials. When processing the white table wine materials, the best results were obtained when using the options 1, 2 (both BentoVinum Gold) and 4 (bentovin). When they were used according to the degree of clarification, results were obtained that were identical to the control (Germany activit). BentoVinum Gold bentonites, bentovin, vinobent and activit (control) had the highest sorption capacity in relation to suspensions of wine. When processing red table wine materials, it has been established that bentonites with high lightening ability – BentoVinum Gold, bentovin, vinobet and activit (control) – remove more that one phenolic substances. Therefore, when processing the red wines with these minerals, it is necessary to carry out the test pasting at lower dosages of bentonites. It was established that the degree of dispersion (particle size) in the case of BentoVinum Gold bentonite had no effect on the clarification ability of the mineral: identical results were obtained for both particle sizes. In case of the use of bentovin and, especially, vinobent with a decrease in particle size, the clarifications ability was improved. Analysis of the experimental data suggests that as a result of contact with the analyzed bentonites, the wine materials were enriched with sodium and calcium cations. This is due to the presence of mobile sodium ions (in sodium forms) and calcium (calcium bentonites) in the interlayer of the mineral and their exchange for the corresponding components of wine. It has been proven that BentoVinum Gold, bentovin, vinobent can be used for import substitution.

How to cite
Ageeva N., Kiyan A., Panarin V. OF THE DOMESTIC BENTONITE APPLICATION FOR TREATING OF THE WINES [Electronic resource] // Fruit growing and viticulture of South Russia. 2019. β„– 59(5). pp. 133–143. URL: http://journalkubansad.ru/pdf/19/05/12.pdf. DOI: 10.30679/2219-5335-2019-5-59-133-143 (request date: 28.03.2024).
pdf
576 Кб
11 с.
Processing of fruit and berries production and grapes
Date posted: 23.09.2019
UDC: 544.723:543.42:546.33:546.41:546.723
DOI: 10.30679/2219-5335-2019-5-59-144-154
Keywords: BENTONIT, WHITE AND RED TABLE WINE MATERIALS, CLARIFICATION, STABILIZATION, OPTIMUM TECHNOLOGICAL DOSES

Annotation

The leading company for the processing of clay minerals (bentonites) in Russia is BIOROST LLC, whose products – vinoobent and bentovin – are in demand in the market for alcoholic products. The development is carried out of bentonite BentoVinum Gold, Republic of Kazakhstan. Earlier studies have shown the expendiency of bentonites using – BentoVinum Gold, bentovin, vinobet and activite (control) – clarification the white and red table wine materials. The purpose of this work is to establish the optimal technological dosages of bentonites for processing wines of various types and to assess the stability (resistance to bottle) of the processed wines. Untreated white (Sauvignon blanc) and red (Cabernet-Sauvignon) table wine materials were used as objects of research. The treatment was carried out with 10% wine-water suspensions of bentonites or join with a 1% solution of gelatin. The dosage of bentonites ranged from 1 to 5 g / dm3, gelatin – from 5 to 200 mg / dm3. It has been established that the use of BentoVinum Gold bentonite provided the crystal clearness of wine materials with the smallest technological dosages and minimum volumes of thick sediments. Bentovin showed a high lightening ability, especially with a mineral particle size of less than 0.05 mm. When join-processing wine materials with bentonite and gelatin, a decrease in dosages of both sorbents was observed. The optimum dosages of the studied bentonites were established when processing white and red table wine materials. The obtained results testify to the high stabilizing ability of complex processing of table wine materials with BentoVinum Gold bentonite: wine materials have been resistant to bottle for a long time, the samples of red wine materials were more resistant to colloid turbidity. When using bentovin and vinobent, the stability of the wine was maintained for 6-8 months. The studied bentonites are recommended for use in Russian wine-making in order to replace imported analogues.

How to cite
Ageeva N., Kiyan A., Panarin V. THE CLARIFICATION AND THE STABILIZATION OF WINES USING THE DOMESTIC BENTONITES [Electronic resource] // Fruit growing and viticulture of South Russia. 2019. β„– 59(5). pp. 144–154. URL: http://journalkubansad.ru/pdf/19/05/13.pdf. DOI: 10.30679/2219-5335-2019-5-59-144-154 (request date: 28.03.2024).
pdf
678 Кб
11 с.
Processing of fruit and berries production and grapes
Date posted: 26.01.2023
UDC: 663.32 : 634.11
DOI: 10.30679/2219-5335-2023-1-79-242-252
Keywords: APPLE CIDER, PHYSICO-CHEMICAL PARAMETERS, ORGANOLEPTIC ANALYSIS, TECHNOLOGY

Annotation

The research is devoted to the comparative analysis of physico-chemical and organoleptic parameters of ciders produced by Russian and foreign enterprises. Samples of products were taken from the trading network of Krasnodar by the method of spot sampling. The influence of beverage production technology on their physicochemical and organoleptic characteristics is shown. There was a significant difference between ciders made from freshly squeezed juice and concentrated apple juice, especially in the concentration of residual extract, which correlated with the fullness of taste of drinks. In ciders produced from freshly squeezed juice, a large concentration of residual extract, phenolic compounds, phosphorus, cations of potassium, calcium, magnesium, iron was noted. They were characterized by fullness of taste, bright aroma with tones of apples, pronounced tones of fermentation. At the same time, tones of alcohol and milk fermentation formed during fermentation of apple juice were identified in the taste. Cider samples made by fermenting concentrated apple juice had a simple fresh taste with hints of apples in taste and aroma. They showed the lowest concentration of residual extract, including phenolic compounds and ash alkaline and alkaline-earth elements. In some cider samples, the concentration of sodium cations had high values – up to 188 mg/dm3 , which indicates the use of water prepared using sodium-cationic filters. At the same time, a low concentration of calcium and magnesium cations was noted, which indicated their exchange for sodium ions during water treatment.

How to cite
Ageeva N., Ulyanovskaya E., Shirshova A., Tikhonova N., Khrapov A., Chernutskaya E. PHYSICO-CHEMICAL PARAMETERS OF CIDERS OF VARIOUS MANUFACTURERS [Electronic resource] // Fruit growing and viticulture of South Russia. 2023. β„– 79(1). pp. 242–252. URL: http://journalkubansad.ru/pdf/23/01/17.pdf. DOI: 10.30679/2219-5335-2023-1-79-242-252 (request date: 28.03.2024).
pdf
719 Кб
15 с.
Processing of fruit and berries production and grapes
Date posted: 27.03.2023
UDC: 663.32: 634.11
DOI: 10.30679/2219-5335-2023-2-80-211-225
Keywords: PHYSICOCHEMICAL PARAMETERS OF APPLES, CONSISTENCY OF WORT, FERMENTATION, CONCENTRATION OF SUGARS, TITRATABLE ACIDS

Annotation

The article is devoted to the study of various varieties of apples of domestic and foreign breeding as raw materials f or the production of ciders. 30 varieties of apples of different ripening periods were processed. The obtained results showed a significant variation in the concentrations of dry matter and sugars. The highest concentrations of sugars – from 147 to 167 g/dm3 , necessary for fermentation and accumulation of ethanol of natural fermentation, were found in apples of Virginia, Orfey, Persikovoe, Margo, Exotica, Florina varieties. The highest values of the mass concentration of titrated acids were revealed in winter varieties of apples: Renet Platona (7.9 g/dm3 ), Orfey (7.1 g/dm3 ), Liberty (6.0 g/dm3 ). It was found that the yield of the wort ranged from 43.8 (Form 12/1-21-6) to 58.8 % (Ligol). Studies have shown the greatest yield of wort in the processing of winter varieties of apples – Ligol, Persikovoe, Enterprise, Jin, Prikubanskoe, which averaged 57.6 %. The yield of wort is slightly lower in autumn varieties – an average of 53.8 %. The lowest yield of wort was revealed in the processing of apple varieties Form 12/1-21-6, Virginia, Form 12/1-20-4, Form 12/1-21-6, Zolotoe letnee. The dynamics of fermentation of apple wort differed. In 18 samples, fermentation was fully completed, and in 9 there was a shortage with different concentrations of unsealed sugars – from 50 to 74 g/dm3 (Virginia, Ligol). The consistency of the wort was varied: loose with good juice separation (Zolotoe letnee, Amulet); puree with slow particle sedimentation (Ketney, Champion); fibrous or mealy-fibrous with weak juice separation (Virginia, Form 12/1-20-4, Form 12/1-21-6, Form 12/1-21-36, Form 12/1-20-16, Form 12/1-21-19); fibrous with good juice separation (Exotica, Orfey). In the remaining samples, despite the dense structure of the fruit, good juice secretion and sedimentation of particles were noted, due to which the wort self-clarified.

How to cite
Ageeva N., Ulyanovskaya E., Khrapov A., Tikhonova N., Chernutskaya E. PHYSICAL AND CHEMICAL INDICATORS OF APPLES AS RAW MATERIALS FOR THE PRODUCTION OF CIDERS [Electronic resource] // Fruit growing and viticulture of South Russia. 2023. β„– 80(2). pp. 211–225. URL: http://journalkubansad.ru/pdf/23/02/15.pdf. DOI: 10.30679/2219-5335-2023-2-80-211-225 (request date: 28.03.2024).