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)

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384 Кб
12 Ñ.
Processing of fruit and berries production and grapes
Date posted: 16.09.2022
UDC: 663.252.41: 575.22
DOI: 10.30679/2219-5335-2022-5-77-286-297
Keywords: WINE YEAST, SACCHAROMYCES CEREVISIAE, STRAINS, INTERDELTA GENOTYPING, DENDROGRAM

Annotation

In recent years, many wineries have chosen to avoid using commercial S. cerevisiae strains as fermentation starters, and preferred the use of autochthonous selected strains as an oenological strategy that allows combining the industrial advantages of inoculated fermentation with the authenticity and typicality of spontaneous fermentation by native S. cerevisiae strains. One of the important tasks in the search for autochthonous strains of S. cerevisiae is the assessment of the genetic identity of strains and their genetic diversity. The interdelta genotyping method is successfully used for this purpose. The paper presents the results of interdelta genotyping of 49 autochthonous S. cerevisiae strains isolated on white and red grape varieties on the territory of the Krasnodar region, using three primer pairs δ1+ δ2, δ12+ δ2, δ12+ δ21. It was found that when primer pairs δ12+ δ2 and δ12+ δ21 were used, 14 different patterns were formed in the samples. When using the primer pair δ1+ δ2 – 11 patterns. With the primer pair δ12+ δ21, 5 and 6 groups of genetic similarity were formed in the studied samples, which is higher than when using other types of δ pairs. According to the dendrogram obtained from the results of the interdelta analysis and constructed using the UPGMA method, the strains were divided into 2 main groups, and the first group included only yeasts isolated on the Dostoynyi grape variety (19 out of 28 strains). The second group included 9 strains isolated on the Dostoynyi grape variety and all strains isolated on the Chardonnay grape variety, which in turn were combined into subclusters. Data of studies allow us to draw preliminary conclusions about the specificity of the genotypes of autochthonous yeasts found on the surface of white and red grape varieties.

How to cite
Lobodina E., Suprun I., Ageeva N., Al-Nakib E. THE USE OF INTERDELTA ANALYSIS TO ASSESS THE GENETIC RELATIONSHIPS OF SACCHAROMYCES CEREVISIAE STRAINS ISOLATED FROM THE BERRIES OF CHARDONNAY AND DOSTOYNYI VARIETIES IN THE ANAPA-TAMAN VITICULTURE ZONE [Electronic resource] // Fruit growing and viticulture of South Russia. 2022. № 77(5). pp. 286–297. URL: http://journalkubansad.ru/pdf/22/05/22.pdf. DOI: 10.30679/2219-5335-2022-5-77-286-297 (request date: 29.03.2024).
pdf
652 Кб
13 Ñ.
Processing of fruit and berries production and grapes
Date posted: 16.11.2020
UDC: 663.263
DOI: 10.30679/2219-5335-2020-6-66-369-381
Keywords: APPLES, CIDER, FRUIT WINES, AMINO ACIDS, AROMATIC SUBSTANCES

Annotation

The article presents the data on the study of amino acids of fresh and fermented juices from apples grown in the Krasnodar Territory. As a result of the studies revealed: the highest concentration of amino acids in fresh juices from Jonathan and Florina apples.The most of the amino acids, both fresh apple juices and fermented, were proline, alanine, asparagine and glycine. During fermentation, a change in the concentration of amino acids occurred: the concentration (on average 2 times) of proline, alanine, valine, glycine (except for juice from Florina variety) histidine, isoleucine, lysine, serine, methionine is increased; the concentration of asparagine, leucine, phenylalanine, cystine and cysteine is decreased. The identified trend is the same for all varieties of apples, which suggests that the physiological properties of the yeast race, but not the varietal characteristics of apples, mainly affected the change in the amino acids of apple juices during fermentation. It is known that aromatic components are formed from the amino acids of apple juices during fermentation. The aromatic substances of finished ciders were studied, among which the higher alcohols, volatile acids, esters, aldehydes, which determine a special bouquet and taste, were identified. Higher alcohols were represented mainly by isoamyl alcohol (more than 50 %), 1-propanol, isobutanol, 1-butanol, 1-hexanol. Volatile acids – for the most part, with acetic acid, propionic, butyric, isobutyric, isovalerianic and valerianic in the juices of all apple varieties had similar values. The main component (up to 90%) of esters was ethyl acetate, the content of which in apple wine materials varied from 41.8 mg/dm3 in Golden Delishes up to 128.0 mg/dm3 in Jonathan. It has been established that the composition of aromatic substances of apple wine materials, made from apples grown in the Krasnodar Territory, is significantly affected by varietal characteristics of apples.

How to cite
Shirshova A., Ageeva N., Prakh A., Shelud'ko O. INFLUENCE OF APPLE VARIETY THE CONCENTRATION OF AMINO ACIDS IN FRESH AND FERMENTED APPLE JUICES AND THE CONCENTRATION OF AROMATIC FORMING COMPONENTS OF CIDERS [Electronic resource] // Fruit growing and viticulture of South Russia. 2020. № 66(6). pp. 369–381. URL: http://journalkubansad.ru/pdf/20/06/26.pdf. DOI: 10.30679/2219-5335-2020-6-66-369-381 (request date: 29.03.2024).
pdf
759 Кб
15 Ñ.
Processing of fruit and berries production and grapes
Date posted: 17.03.2020
UDC: 663.263.2
DOI: 10.30679/2219-5335-2020-2-62-149-163
Keywords: HYBRID GRAPE VARIETIES, WINE OF PORTWAIN TYPE, THERMAL PROCESSING, OXYGEN, SUGAR-AMINE REACTION, PHENOLIC SUBSTANCES, ALDEHYDES, ETHERS

Annotation

In recent years, interest in the production of port wine type liquors has increased: the volume of their production in 2019 increased in 5.3 %. Previous studies have shown the possibility of quality Ports making from white hybrid grape varieties. The purpose of this work is to assess the feasibility of using red grape varieties – Dionysus, Krasnostop AZOS, Dostoyny – for the production of liquor wines such as Port. It has been found that according to physic-chemical parameters, the wine materials from the studied grape varieties are identical to the ones of control – wine materials from the classic variety of Cabernet-Sauvignon. It was shown that the value of oxidation-reduction potential was, mV: Cabernet Sauvignon – 402; Dionysus – 447; Krasnostop AZOS – 432; Decent – 429, so the wine materials made from hybrid grape varieties were more inclined to oxidation than wine materials from the classic Cabernet Sauvignon. The greatest amount of «phenolic compounds sum» was identified in wine materials from the Krasnostop AZOS and Dostoyniy grape varieties, anthocyanins – from Krasnostop AZOS, monomeric forms of polyphenols – from Dionysus. According to the composition of aroma-forming components, port wine type materials made from hybrid red grape varieties are close to the control sample from Cabernet-Sauvignon. The concentrations of acetaldehyde and esters were identical. Wine materials from red hybrid grape varieties were more inclined to oxidation, as a result of which they were faster ported. The porting regimes are substantiated: oxygen dosage should be limited to 20 mg / dm3 due to its significant influence the oxidation of phenolic substances; temperature of porting must be maintained at the level of 50-55 ºÑ. The typing duration must be 7-10 days.

How to cite
Ageeva N., Yakimenko E., Burtsev B. OF THE PRODUCTION OF LIQUEUR WINES FROM THE NEW RED GRAPES VARIETY [Electronic resource] // Fruit growing and viticulture of South Russia. 2020. № 62(2). pp. 149–163. URL: http://journalkubansad.ru/pdf/20/02/13.pdf. DOI: 10.30679/2219-5335-2020-2-62-149-163 (request date: 29.03.2024).
pdf
486 Кб
12 Ñ.
Processing of fruit and berries production and grapes
Date posted: 17.03.2020
UDC: 663.256.1:544.723
DOI: 10.30679/2219-5335-2020-2-62-164-175
Keywords: WINE, BENTONITE, CAPILLARY ELECTROPHORESIS, NEORGANIC CATIONS, ORGANIC ACIDS, NISIN

Annotation

The article presents the results of identifying the processes of transformation of nisin in wine during interaction with bentonites of various manufacturers. An attempt is made to study the mechanisms of interaction of the nisin antibiotic with mineral sorbents of various deposits by identifying the relative degree of its removal, as well as to establish the effect of technological processing of bentonite clays the composition of inorganic cations and organic acids in wines. With the addition of nisin, the amount of ammonium, potassium, and magnesium decreased, which is possibly due to the binding ability of nisin with respect to these cations due to its polypeptide structure. It was experimentally established that when the Nizin preparation was introduced and the wine was treated with bentonite clays, the difference between the average values of the mass concentrations of organic acids in wine was not statistically significant. It was found that the processing of white table wine with the addition of nisin by bentonite clays as a whole showed a high degree of nisin removal – more than 80 %. It was found that the degree of dispersion (particle size) of bentonites did not significantly affect their sorption ability relative to the nisin. The external and internal factors as activators and inhibitors of adsorption – for the removal of nisin are analyzed. It has been suggested that the interaction of nisin with bentonites occurs mainly due to electrostatic reactions, and not due to adhesion forces that increase with decreasing sorbent particle size. The possible mechanisms of nisin sorption in the process of its detection in the wines are proposed. It is recommended to use the bentonite clays of Bentovin (Dash-Salakhninskoye deposit, Republic of Azerbaijan), Vinobent (Mine "10th farm", Khakassia) for ensuring the consumer safety of wines containing the residual amounts of nisin.

How to cite
Antonenko M., Guguchkina T., Ageeva N., Abakumova A., Antonenko O. INFLUENCE OF NIZIN THE CONTENT OF METAL CATIONS AND ORGANIC ACIDS WHEN WINE TREATMENT BY BENTONITES OF VARIOUS DEPOSITS [Electronic resource] // Fruit growing and viticulture of South Russia. 2020. № 62(2). pp. 164–175. URL: http://journalkubansad.ru/pdf/20/02/14.pdf. DOI: 10.30679/2219-5335-2020-2-62-164-175 (request date: 29.03.2024).
pdf
774 Кб
13 Ñ.
Processing of fruit and berries production and grapes
Date posted: 17.03.2020
UDC: 663.252.61
DOI: 10.30679/2219-5335-2020-2-62-176-188
Keywords: GRAPES, GRAPE POMACE, ORGANIC ACIDS, EXTRACTION, DRY SUBSTANCE

Annotation

After processing of grapes there is a huge amount of waste, including about 20-30% of grape pomace, which must be involved in further turnover. Grape pomace consists mainly of the skin, seeds, ridges and remaining pulp, the processing of which will partially to solve both environmental and economic issues related to the involvement of pomace in the technological process of production of new products. The grape berry contains such organic acids as malic, citric, amber, oxalic, lactic and others, the study of which is also of scientific and practical interest. The composition of organic acids of sweet pomace from grape varieties: Chardonnay, Pinot Blanc, Riesling, Sauvignon Blanc, Traminer, Pinot Noir, as well as fermented: Merlot, Saperavi. Pomaces are selected at the enterprises of the Krasnodar region is studied in this work. Studies of organic acids were carried out in water-alcohol extracts. First, the pomace was extracted with hot water (70 ℃), and then – with ethyl alcohol of 96.5 % vol., that made it possible to extract more fully the organic acids. Comparison of organic acids content in the samples was carried out after conversion to dry matter. It was revealed that the main acids of grape pomace are tartaric and malic acids. Concentrations of tartaric acid varied from 20.30 g/kg to 70.99 g/kg, malic acid – from 4.75 to 19.40 g/kg. The grape variety, the conditions of its processing, the place of grape growing had a significant impact the concentration of both total and individual organic acids.

How to cite
Tikhonova N., Ageeva N., Abakumova A., Birukova S., Globa K. ORGANIC ACIDS OF GRAPE POMACE [Electronic resource] // Fruit growing and viticulture of South Russia. 2020. № 62(2). pp. 176–188. URL: http://journalkubansad.ru/pdf/20/02/15.pdf. DOI: 10.30679/2219-5335-2020-2-62-176-188 (request date: 29.03.2024).