Fruit growing
and viticulture of South Russia
Ageeva Natalia
Articles in journal: (total 67)
Varietal characteristics and soil-ecological conditions, i.e. the place of growth, have the greatest influence on the quality indicators of grapes. For their widespread introduction into industrial viticulture, not only an agrobiological assessment is necessary, but also a technological one. In this regard, the purpose of the research was comprehensive study of wine materials from the distinguished grape varieties of the Anapa ampelographic collection. The conducted researches have revealed a number of promising red technical grape varieties with useful host-biological and technological features that are resistant to environmental factors. It has been established that AZESV&W breeding varieties (Merlot AZOS, Kubanets, Lazurnyi, Saturn, Krasnostop AZOS, Krasnostop anapskiy, Dostoynyi) accumulate in their composition a sufficient amount of sugars for the preparation of both table and liqueur wines. A large number of phenolic substances have been identified in their composition, which provide a stable color of wine during storage, and also have a high biological value due to the high accumulation of trans-resveratrol, vitamins and phenol-carboxylic acids. Wine materials from the studied grape varieties have excellent organoleptic properties, have a high tasting score and have been repeatedly awarded international and Russian wine competitions. Some of them suitable for being aged. Table red wines made from grape varieties of the AZESV&W breeding are not inferior to wine materials from the classic Cabernet Sauvignon variety in terms of the content of biologically active substances, organoleptic evaluation and are of high and stable quality. They are recommended for the production of high-quality tables, and in years favorable for sugar production and for the preparation of liqueur wines. Some wines made from varieties of AZESV&W breeding have been repeatedly awarded gold and silver medals at Russian and international tasting competitions.
Composition of sediments of oak extracts before and after maderization is studied using of scanning electron microscopy on X-ray energy dispersive microanalyzer. Application of new method allows to ana-lyze the structure and to estimate the elemental composition of sediments
This article presents the results of studying the physicochemical indicators of the cognac distillates quality with typical organoleptic properties, the composition of volatile components determined by gas chromatography and phenolic, furan compounds (aromatic aldehydes and acids) controlled by the method of highly efficient capillary electrophoresis. The ranges of criterion components and calculated indicators, characterized genuine high-quality cognac distillates, have been clarified. It was noted that in 10 % of aged cognac distillates, the mass concentrations of higher alcohols in terms of isoamyl alcohol and the mass concentrations of medium esters in terms of ethyl acetate exceeded the norms established by the interstate standard of technical conditions were exceeded and have had a maximum value of 800 mg / dm3 bsp. and 350 mg / dm3 bsp. accordingly, also the mass concentration of the total extract in all genuine cognac distillates did not exceed 6.5 g / dm3 . The ranges of calculated parameters for aged cognac distillates were found, such as the ratio of the mass concentrations of isoamyl alcohol / isobutyl alcohol from 2 to 6.5; mass concentration ratio lilac aldehyde / vanillin, not less than 1.5; mass concentration ratio lilac aldehyde / lilac acid, no more than 3.5; the ratio of mass concentrations of vanillin / vanillic acid, no more than 4.5; the ratio of mass concentrations of tannins / total extract, no more than 0.5. The obtained and refined databases of the qualitative and quantitative composition of volatile components and aromatic aldehydes and acids will make it possible to control the quality, confirm the authenticity and identify the signs of cognac distillates falsification, in particular, to establish the substitution of raw materials and the use of grape distillates (alcohols), violation of the distillation regimes and the aging process of cognac distillates in case of contact with oak wood.
In this review the main physical and chemical, including sorption, properties of natural polymer of a chitozan and its application are reflected in the various areas of the industry. The chemical structure of chitin and a chitozan is given, the active centers are noted, the possible mechanisms of interaction of chitozan with chemical components of foodstuff, including the wine, are presented. The special attention is given to physical and chemical and electric properties of a chitozan. It is shown that the electric-cinetic potential of chitozan changes depending on active acidity of the environment. The data of a chitozan application are given in the various industry branches, including medicine, biotechnology, and the chemical and food industry. The use of chitozan in the food industry, as a thickener, a sorbent, a structure creater, a taste improver for production of products of dietary food, is offered. Much attention in the review is given to research of the possibility of chitozan application for processing of drinks, including the wine. It is offered to use a chitozan as means for regulation of wine acidity and stabilization of wine materials against protein and polyphenol and lipid dimness, as well as for prevention of metal kass, and sorption of micro organisms. It is shown that application of a chitozan in the beer industry as a food addition promotes the improvement of taste and foam-forming ability of beer. In the combination with bentonite, gelatin, silica gel, fish glue and other glue substances a chitozan is used for processing of kvass, beer, juice and the other non alcoholic drinks. Mech-anisms of interaction of a hitozan with proteins, polysaccharides and polyphenols of beer, wine, and kvass are given. Data on the sorption capacity of chitozan preparations are submitted. The clarification of communication of chemical structure and biological activity of a chitozan will allow us to create the substances keeping his properties and possessing of the new useful qualities.
The data of research of the dynamics of enzymes activity in the process of sherry preparation with using different races of yeasts are presented