Fruit growing
and viticulture of South Russia

Annotation

The aim of the work is to study the complex of biopolymers of new grape varieties and clones in comparison with classical European varieties. White and red table and liqueur wine materials made from different grape varieties, including the varieties of local breeding, clones of interspecific and intraspecific hybrids, were used as research objects. The wine materials made from the classic grape varieties of Cabernet-Sauvignon, Aligote, Chardonnay, Sauvignon white are used as a control. New data on the composition of biopolymers of must, white and red grape wines made from interspecies and intraspecific hybrids of grapes, varieties of local breeding and clones are obtained; the difference in the composition and concentration of biopolymers is shown. It has been established that the complex of biopolymers of hybrid and classical grape varieties differs: in classical varieties, this complex has a protein-phenolic or protein-polysaccharide nature, and hybrid polysaccharide compound predominate in the hybrid varieties. Such differences can occur only at the genetic level in the process of a grape plant development under the influence of a complex of man-made and anthropogenic factors. The influence of grape variety on the structure of biopolymers is shown. In the complex of biopolymers of red grape varieties, the proportion of phenolic compounds increases. At the same time, the complex of biopolymers of classical varieties has protein-phenolic nature, and hybrid varieties have phenol-polysaccharide nature. The greatest concentration of biopolymers was found in the must of grape varieties of Saperavi> Krasnostop Anapsky> Antaris> Krasnostop Azos. The obtained results indicate that the technology of grapes processing has a significant effect the concentration and ratio of components of high molecular compounds in the biopolymers complex. These conclusions are of great importance for the selection of clarifying and stabilizing agents, especially enzyme preparations.

Annotation

Experimental data on the feasibility of production of activated carbons from the waste of the wine industry � grape pomace and dense yeast sediments are presented. Activated carbons (AC, powders) were prepared by the small enterprise Balakirev V.G. (Maykop) in the form of dust from grape pomace of white (AC1) and red grape varieties (AC2), dense yeast sediments (AC3 and AC 4) and a mixture of grape pomace and yeast sediments (AC5 and AC 6) according to the following scheme: drying of raw materials, carbonization and activation in one unit. Pyrolysis temperature is 850-900 º�. It was established that according to physical and chemical indicators, experimental samples of AC were close to the control and industrial samples of coal of BAU (Russia) and Karbinok (France). White and red dry wine in bulk and wine distillate were treated with prepared carbons. It was established that as a result of wine processing, the volume fraction of ethyl alcohol, the mass concentration of sugars, titrated acids, and the pH value did not undergo significant changes. Volatile acids (up to 42% in the processing of white wine) and phenolic compounds (in the processing of red wine) undergo the greatest changes during the treatment of wines with activated carbons. The best results in reducing the concentration of volatile acids are obtained using AC 3 and AC 4, made on the basis of dense yeast sediments. The greatest decrease in the concentration of acetaldehyde was detected during the treatment of distillates with samples of AC 4, AC 3, followed by AC 2 and AC 6, which showed results identical to control variants. The use of AC 3 and AC 4 ensured the complete removal of acetoine, which forms synthetic tones in the aroma of alcohols. High sorption capacity for the sum of the ethers was shown by AC 6 and AC5. As a result of treatment with activated carbons, especially variants AC3 and AC4, the taste and aroma of distillates improves.

Annotation

Protein turbidity is a common type of wine stability disorder. They can form even after bottling wine, during storage and transportation. Ensuring the stability of wine before bottling is an important stage of wine production. Most often, bentonite is used to reduce the concentration of protein, the use of which can have a negative effect on the organoleptic characteristics of wine. The purpose of the work is to study the effect of the sorption capacity of grape dietary fibers and activated carbons obtained from grape pomace on the protein of wine. The sorption capacity to protein of grape dietary fibers obtained by the author's method, differently purified, and activated carbons obtained from grape pomace has been studied. The assessment of the sorption ability of grape dietary fibers and activated carbons to protein was studied on a model mixture. Bentonite was used as a comparison sample. The control was a sample without the introduction of sorbents. The paper presents the appearance of model mixtures after their contact with various sorbents immediately after their application and with subsequent contact for 1, 2 and 20 hours. Grape dietary fibers a nd activated carbons showed high sorption capacity relative to the protein of the model medium. To increase the sorption capacity of grape dietary fibers, only water-alcohol solutions or hot water should be used in their production technology.

Annotation

The Russian winemaking significantly depends from availability of import wine materials. Deficiency of grapes raw materials can be reduced by increase in production of high-quality fruit wine drinks from the wild growing fruits and berries with biologically active substances in these composition. The lack of the competition in the market of wine-making production of wild-growing plants is the basis for production of qualitative fruit wine drinks. In our research we carried out an assessment of quality of new wine drinks like "Buket Primoria" port from the aktinidiya of Argut (Actinidia arguta) growing in the forests in the South of Primorskiy area of the Far East Region. For alcolization of wine materials the extract of a dogrose of wrinkled (Rosa rugosa) with a volume fraction of 75% ethyl alcohol is used. The composition of new wine drinks from an aktinidiya is presented in the article. Organoleptic, physical and chemical, biochemical indicators of ready products and the indicators of safety are determined using the standard methods in the wine-making and also spectrofotometric methods, a capillary electrophoresis, a gas chromatography. It is shown that the new wine drinks from fruits and berries of wild-growing plants meet the requirements of GOST 31729-2012, they contain the natural bioflavonoids and mineral substances more than the grapes wines. It is established that mass concentration of toxic elements in the new products doesn't exceed the admissible values. The organoleptic characteristics of new wine drinks are submitted. The conclusion is made about possibility of receiving of qualitative wine drinks like port from Far East wild-growing fruits and berries. It is shown that the prepared wine drinks like "Buket Primoria" port have a high level of biologically valuable components and original taste.

Annotation

Crystal turbid of wines is still widespread, despite the presence of various methods and technologies for their prevention and elimination. Therefore, studies on this issue are always relevant direction of research: this work presents the experimental data indicating the feasibility of using Thermoxide-3A sorbents in the H + form to control the concentration of potassium and calcium cations in the wines, and to prevent and eliminate crystal (tartrate) turbid. It was established that the use of Thermoxide-3A in the H+-form in the dynamic processing mode of wine materials ensures a decrease in the concentration of all studied elements � potassium, sodium, magnesium, and calcium � during the first contact of wine with a sorbent. It is shown when passing a 10-fold amount of wine, the concentration of potassium cation in the average sample was significantly less than the recommended values. The pH value decreased especially at the beginning of treatment; as the wine was passed through the sorbent, the pH increased insignificantly and after passing a 10-fold volume of wine the pH remained below the initial value. An increase in the mass concentration of titratable acids was noted in the studied wine materials. The use of the sorbent of the Thermoxide-3A brand in the H + form does not lead to a deterioration in the quality of all drinks studied: a slight manifestation of sharpness was observed, which is highly likely associated with a slight increase in acidity. It is proved by results of research that the use of the sorbent of Thermoxide 3A in the Na + form does not recommend: it contributes to a more than tenfold increase in the concentration of sodium cation, to decrease in the color intensity of red wines, and the appearance of uncharacteristic tones in the taste of wines.