Fruit growing
and viticulture of South Russia
Ageeva Natalia
Articles in journal: (total 67)
A comparative study of extractive non-volatile components of the cognac spirits produed by Naurskyi and Kizliarskiy wineries was conducted
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
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.
The wine aroma is the composition complex and depends on a number of aromatic substances of various origin. The set of secondary flavors in the wine highly depends on the initial grapes variety and the yeast race used for fermentation. Therefore, the study of fermentation mechanisms in which yeast participate belongs to one of the main tasks of the wine-making. In the wine industry, the active dry yeast preparations from France, Italy and many other countries are being intensively used. Their use has many advantages, associated with the acceleration of the process of preparing yeast wiring, and providing the high organoleptic indicators of wines. In order to reveal the patterns of formation of aroma-forming components in the vinification process of dry red wines, the grapes of the Cabernet-Sauvignon were processed according to two technological schemes using the yeast of the Teruar ITC and the IEC 9000 Premium of different concentration. The content of aroma-forming components was determined on a gas-liquid chromatograph "Kristall 2000 M". The dynamics of the change in the concentration of aromatic substances, depending on the active dry yeast race and the method of vinification, was studied. It was found that the obtained wine materials had an un-homogeneous composition of aroma-forming components, in total more than 30 aromatic substances were found. Their greatest formation was observed in the samples, fermented on the pulp with the use of yeast of the IEC 9000 Premium, regardless of their concentration. In spite of this fact, the wine materials produced with the participation of the Teruar MEC were characterized by good organoleptic indicators. In conclusion, it is noted that the used yeast races can be recommended for introduction into the wine industry.
The results of estimation of qualitative indicators of vine materials of protoclones of Sauvignon White grapes were grown in the Temryuk area conditions are presented. The most perspective genotypes are selected on the basis of information that was obtained