Fruit growing
and viticulture of South Russia

Annotation

The purpose of the work is to establish the influence of packing materials on the chemical composition, organoleptic indices and stability of alcohol beverages. The glass bottles, intended for bottling of alcohol beverages, vodka and the wines, that were being stored in the glass bottles, the wines, that were being stored in the "packet in the box" and in the container from the combined materials were the subjects of study. The estimation of the bottle's quality were carried out by use of methods of GOST 2131-2013. The concentration of volatile impurities in the beverages was determined by the method of gas-liquid chromatography (�rystal 2000M) and chromatomass-spectrometry (mass spectrometer of �larus 600T, the USA). The experimental data about the influence of the packing quality on change in color, taste and aroma of alcohol beverages in the process of their storage are adduced. It is shown that the leaching of glass leads to the disturbance of the exterior view of production, its taste and aroma, and formation of dimness. The application of the combined packing metallized materials does not influence on safety of beverages, but it contributes to reduction of their quality and to formation of untypical aromatic compounds. In the aroma and taste of experimental wines the hydrogen sulfide tone, the bitterness and also the unpleasant tones of animal musk are identified. The substances whose presence in the wine lead to the formation of the strongly expressed outside tones are discovered (2-Meth.tetrahyd.thiophen-3-one, 3-(Methylthio)-propyl acetate, 3-(Methylthio)-1-propanol, 4-Oxopentanethioic acid). The substances of 2-Methoxyfuran, 2-Amylfuran, Furfuryl of methyl of ether, 2-Acetylfuran, 2-Acetyl-5-methylfuran, 2-Furanmethanol, 3,4-Dimethylfuran-2,5-dione, 3-Methyl-2,5-furandione, 5 (Ethoxymethyl) - 2-furaldehyde, 2,5-Furandicarbaldehyde, 5-Hydroxymethylfurfural, which are formed as a result of hot bottling and wine contact with container are revealed. The components (Tetramethylthiourea) of the packing material, which passed into wine from the market container in the process of storage are identified for the first time.

Annotation

The quality of wines, including the wines of protected geographical indications and the protected names of origin place is defined by diverse of agrobiological, soil and climatic, agric and technical, technological and other factors. All of these factors form the quality indicators of wine at the various stages of wine-making production. Especially strict requirements, concerning both stability of chemical composition, and agric technology of grapes cultivation, used in the technology of wine production are imposed to wines of the protected geographical indicators and the protected names of origin place. In this work the results of research of chemical composition of wines of geographical names received from the Cabernet Sauvignon grapes of agricultural firms of "Myskhako", "Fanagoriya", "Kuban Vine" and liqueur wines are presented. The work purpose is the establishment of distinctions in a chemical composition of finished production taking into account the identity of technology. The methods of definition of wine chemical composition are the existing national standards of the Russian Federation and the methods on the basis of a capillary electrophoresis, a gas-liquid chromatography, nuclear absorption spectroscopy and infrared spectrometry. As a result of our research the new information on biochemical composition of table and liqueur wines, including the wines of protected geographical indicators and the protected names of a place of an origin, depending on zone conditions of grapes cultivation are received. The distinctions in the content of phenolic substances, separate groups of polyphenols, biologically active agents and antioxidant activity are revealed at close composition of wine, identical technology and on the same equipment. The data received as a result of carried out research testify about influence of agric technical conditions, and also natural and soil factors of cultivation zone on a chemical composition of produced wines.

Annotation

Quality of sparkling wines and the Russian champagne always has to conform to requirements of standard documentation on physical and chemical, organoleptic indicators and indicators of safety. Sparkling wines and the Russian champagne have to possess a good foaming. Another important requirement to this group of white wines is the existence and long preservation of light-straw or straw color, without manifestation of tones of oxidation in color and taste. However, not all production of the domestic enterprises making the sparkling wines and the Russian champagne meet these requirements. The purpose of our work is to estimate the physical and chemical indicators of the wines produced by the enterprises of the Russian Federation. As objects of research the samples of the wines, supersaturated by carbon dioxide and acquired in a trade network and at the enterprises of Krasnodar Region are used. The organoleptic assessment of wines was carried out according to GOST 32051-2013. Carbon dioxide pressure in a bottle was measured in accordance with GOST 12258-79. The indicator of foam-forming ability (F) was defined using device of Z.N. Nemtsova. Other indicators of foam properties are estimated by means of the Mosalux device. Organoleptic indicators of the sparkling and champagne wines produced by the enterprises of Russia are presented in this article, the indicators of sparkling and foam properties of wines are defined. The monitoring of quality of white sparkling wines and the Russian champagne, which is carried out by us, showed that not all production corresponds to above-mentioned criterions of quality. The dispersion of indicators of foam properties speaks about instability of quality of domestic wines. It is shown that the reasons of it is the quality of initial table wine materials and technological methods of processing of wine materials and race of yeast and condition of secondary fermentation.

Annotation

The purpose of the work is to carry out the analysis of the dimness of wine-making production and to identify the reason of dumness and to determine the composition of sediments of the dim wines. The dry, medium dry and semisweet white and red table wines, special and liqueur wines, produced by the enterprises of Krasnodar Region are used as the subjects of study. The analytical methods - microbiological, spectral, chromatomass-spectrometry are used in the work. The composition of sediment was defined with use of colors and by means of method developed by author. The electrocinetic potential of sediments was determined by means of method of electrophoresis. In the result of study it is established that wines still remain unstable against the colloidal and crystall dimness. In is shown that crystal, colloidal and biological (less degree) dimness are characteristics of table wines. In the composition of sediments the microorganisms - wild and wine yeast, acetic and lactic acid bacteria, and also proteins, polysaccharides, the cations of metals are identified and the phenol substances are identified in the red wines. The cations of sodium, lipids, proteins and phenol substances giving the specific color to crystals are found (in considerably smaller quantities) in the crystal precipitates, besides calcium and potassium cations. It is established by means of analysis of colloidal sediments that in the last 10 years the correlation between the basic high molecular substances of sediments changed to protein fraction, especially in the special (now liqueur) wines. A quantity of difficult removed proteins and their complexes with polysaccharides are increased. For the first time the presence of sulfur, including bisulfite derivatives is discovered in the composition of colloidal sediments. It is noted that the quantity of dimness in the high-quality wines were decreased in comparison with 2002, it can't be told about production of mass demand, especially about semisweet wines.