Thematic electronic scientific online journal NCFSCHVW

Fruit growing
and viticulture of South Russia



Ageeva Natalia


Doctor of Technical Sciences, professor

Articles in journal: (total 67)

pdf
138 Кб
7 с.
Quality Management
Date posted: 15.07.2014
UDC: 663.223.3
Keywords: GRAPES, TECHNOLOGY OF PROCESSING, WINEMAKING MATERIAL, FOAM PROPERTIES, SURFACE TENSION

Annotation

The purpose of this work is to establish the dependence of foamy properties of wine materials, made from varieties of interspecific breeding Bianka, Pervenets Magaracha and Podarok Magaracha, from a place of grapes growth and technology of its processing. For research of wine materials produced by the enterprises of Anapa and Temryuk area of Krasnodar Region are chosen. The results of research showed that the value of foam-forming ability of wine material depends on varietal features of grapes not only, but also on a place of its growing. It is established for all studied grapes varieties the following regularity: in the samples developed from grapes, growing in the Temryuk area, the value of foam-forming ability is slightly higher, than it is in wine materials from the Anapas area. The increase in height of foam column during samples foaming to 11-13 mm was observed in a course of research of wine materials of Aligote and Podarok of Magaracha. The conclusion is drawn that in Aligote and Podarok Magaracha wine materials the surface-active substances with raised foam-forming (not defaming) function is prevailed. The wine materials produced from interspecific hybrids of grapes of Bianka, Podarok Magaracha, Pervenets Magaracha and Aligotes classical variety, have close value of foam-forming ability and a surface tension. The results of conducted research show, that the technology of production of wine materials had the greatest impact on foam-forming ability.

How to cite
Ageeva N., Danielyan A., Simonenko E. STUDY OF THE FOAM PROPERTIES OF WINEMAKINGS MATERIALS, PRODUCED FROM THE INTERSPECIES HYBRIDS [Electronic resource] // Fruit growing and viticulture of South Russia. 2014. № 28(4). pp. 111–117. URL: http://journalkubansad.ru/pdf/14/04/13.pdf. (request date: 28.03.2024).
pdf
198 Кб
17 с.
Quality Management
Date posted: 15.07.2015
UDC: 663.252
Keywords: RED WINES, VINIFICATION, WORT, MACERATION, FERMENTATION, DRY YEAST, AUXILIARY MATERIALS

Annotation

The wine-making branch reconstructs the work on production according to real requirement of the market. The interest in red wines, especially in table wines increased, the choice of the optimal conditions of their vinification for receiving of high quality wines is an actual task. The analysis of the publications devoted to features of wines production from red grapes varieties is presented in the article. The vinification operations stimulating the transition of color substances from a grapes skin to a grapes mash are considered. It is noted that in the production of red table wines the selection of way and duration of infusion on alburnum are important. It is established that in an intensification of biochemical processes of fermentation and clarification of wine materials the active dry yeast and an immobilization of yeast on environmentally clean carriers and stimulation of yeast have an important means. Use of such yeast will allow us to pass to continuous processes in wine-making and to reduce the quantity of pure culture of yeast on wine production. This biotechnology of wine is characterized by resource and energy saving in wine-making. It is especially noted that the use of import materials under conditions of national wine-making needs carrying out the laboratory and industrial research to use of domestic and foreign pure cultures of yeast and for acceleration fermentation process of a grapes mash. Data on biological process of acid decreasing are analysed. It is revealed that the use of the selected cultures of bacteria for management of this process is expediently. In the conclusion it is noted that the assessment of features of influence of vinification methods on formation of red wines quality is an actual task of branch and it demands to careful study of a this question and also to find and introduct of the new innovative methods of vinification.

How to cite
Gontareva E., Ageeva N., Guguchkina T. MODERN TECHNOLOGICAL METHODS OF VINIFICATION OF RED WINES [Electronic resource] // Fruit growing and viticulture of South Russia. 2015. № 34(4). pp. 86–102. URL: http://journalkubansad.ru/pdf/15/04/08.pdf. (request date: 28.03.2024).
pdf
561 Кб
8 с.
Processing of fruit and berries production and grapes
Date posted: 15.11.2013
UDC: 663.263
Keywords: YEAST, METHOD OF FERMENTATION, DURATION OF CONTACT, HIGHEST ALCOHOLS, ACETOIN, DIACETYL

Annotation

The influence of the fermentation method of grapes must on accumulation of highest alcohols in the cognac winemaking material is shown. The equations of reactions, reflected formation mechanism of a number of volatile compounds are submitted.

How to cite
Ageeva N., Avanesyants R., Muzychenko G. INFLUENCE OF FERMENTATIVE METHODS OF GRAPES MUST ON ACCUMULATION OF HIGHEST ALCOHOLS IN THE COGNAC WINEMAKING MATERIALS [Electronic resource] // Fruit growing and viticulture of South Russia. 2013. № 24(6). pp. 114–121. URL: http://journalkubansad.ru/pdf/13/06/13.pdf. (request date: 28.03.2024).
pdf
119 Кб
7 с.
Processing of fruit and berries production and grapes
Date posted: 15.11.2013
UDC: 663.263
Keywords: YEAST, METHOD OF FERMENTATION, DURATION OF CONTACT, HYDROGEN SULFIDE

Annotation

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How to cite
Ageeva N., Muzychenko G. FORECASTING OF FORMATION OF HYDROGEN SULFIDE TONE IN THE WINES [Electronic resource] // Fruit growing and viticulture of South Russia. 2013. № 24(6). pp. 122–128. URL: http://journalkubansad.ru/pdf/13/06/14.pdf. (request date: 28.03.2024).
pdf
480 Кб
9 с.
Quality Management
Date posted: 15.11.2017
UDC: 663.263
Keywords: WINE QUALITY, AUTHENTICITY, AMINO ACIDS, CORRELATIONS, CRITERIONS

Annotation

For evaluation of quality and authenticity of wine origin, the complex of different physical-chemical indicators is use in the world. There are the concentrations of free and connected organic acids, glycerin, the qualitative composition of phenol compounds and cations of different metals: in Switzerland Mn, Al, B, Ba, , Mg, Na, Pb, Sr, Zn; in Croatia Al, As, e, Li, Sr, Ti, Tl; in Germany Li, B, Mg, Fe, Zn, Sr, Sc, Pb; in Rumania Mn, Cr, Sr, Ag, ; in the South Republic of Africa Al, Mn, Pb, Ba, W, Tl. Isotopes and their correlations are widely investigated. In this case as the markers those components can be selected whose value to the greatest degree depends on the special features of grapes variety and place of its cultivation. Purpose of the work is a study of the expediency of using the correlations between amino acids as the criterion for evaluation of wine authenticity. It is analyzed 537 versions of white and red table wines, produced in 2012-2016. The mass concentration of amino acids was determined by the method of capillary electrophoresis. The possibility of using the corelations between some amino acids as the criterion for evaluation of authenticity of wine is provide. The following correlations are selected on the basis of correlative and regressive analysis as the criteria: the leucine : methionine, the leucine : threonine, the methionine : valine, the methionine : threonine, the proline : tyrosine, the proline : alanine, the tyrosine : alanine and the sum of amino acids : proline. The carried out research have been shown that the value of these correlations varies in the narrow limit of the values independent on the age of wine, and it is determined by the special features of grapes varieties.

How to cite
Ageeva N., Shirshova A., Avanesyants R. SUBSTANTIATION OF CRITERIONS FOR EVALUATION OF QUALITY AND AUTHENTICITY OF TABLE GRAPES WINES BY THE AMINO ACIDS ANALYSIS [Electronic resource] // Fruit growing and viticulture of South Russia. 2017. № 48(6). pp. 64–72. URL: http://journalkubansad.ru/pdf/17/06/08.pdf. (request date: 28.03.2024).