Fruit growing
and viticulture of South Russia
Chemisova Larisa
Articles in journal: (total 19)
The mass concentration of biogenic amines is an important indicator of the quality and the safety of food products, including alcohol. This indicator is standardized in wine products in most European countries. Many factors influence the concentration of biogenic amines in wines. The important factors among them are the conditions and duration of storage. As a result of studying the influence of air temperature, type of packaging, bottle position and keeping period of white wine materials on the concentration of biogenic amines, it was found that storage in a barrel does not significantly affect biogenic amines. In white wine stored n bottles in a vertical position, with an increase in temperature to 22 º and with an increase in the duration of storage, an increase by 2 times on average in the concentration of all the studied biogenic amines was noted. In wine stored in bottles in a horizontal position, with an increase in temperature and duration of storage, an increase in the concentration of biogenic amines was also noted, but to a lesser extent than in a vertical position. During the storage of red wine materials in a barrel, the total concentration of biogenic amines decreased due to a decrease in the concentrations of phenylethylamine, putrescine and cadaverine. These biogenic amines were not detected in the samples after 60 days, which could be due to the inhibitory effect of phenolic compounds on decarboxylase enzymes. Statistical processing of the obtained experimental data made it possible to establish the dependence of the change in biogenic amines on several qualitative features (type of packaging, bottle position, temperature and storage time), which contributed to the discovery of the relationship between factors in the study of a complex model. The obtained data confirm that during the storage of wines it is necessary to control the conditions (at temperatures from 5 C to 20 C) established in the regulatory documentation and ensuring the quality and safety of the finished product.
The influence of the cork seal on the wine quality in the process of storage was evaluated. The characteristics of the cork stoppers of various kinds are researched, microbiological evaluation ones was realized
The results of estimation of qualitative indicators of vine materials of protoclones of Sauvignon White grapes were grown in the Temryuk area conditions are presented. The most perspective genotypes are selected on the basis of information that was obtained
Interest to phenolic substances of red wines is explained by their high biological activity, their participation in the regulation of various processes, and their high reactionary ability. These substances contain more quantity of natural antioxidants providing the prevention of many diseases and correcting the antioxidant status of person. It defines the high importance of red wines for people's food. As object of research we used the red grapes varieties of Cabernet Sauvignon, Merlot, Saperavi, and also the varieties of new breeding growing in the various viticulture and wine-making zones of Krasnodar Region and the Republic of Crimea. It is carried out the comparative analysis of capacity of phenolic substances for use of products of grapes processing as the wine and concentrates (extracts) to enotherapy. The analysis of the data obtained in the research testifies about an essential difference in concentration of the majority of components of a phenolic complex of red table wines. Thus the different groups of polyphenols have the different types of biological activity. It was established that the red grapes varieties of Saperavi and Cabernet Sauvignon accumulate rather high number of phenolic substances, including anthocyan. Therefore the conclusion is: these grapes varieties can be used for production of wines for their subsequent use in the health resort complex. The grapes varieties of home breeding - Harmony, Krasnostop Anapa, Golubok - are capable to accumulate the bigger number of phenolic substances in comparison with the classic varieties. It allows to recommend these grapes varieties for production of red table wines for using at an enotherapy.
A balanced diet is one of the main means of ensuring the normal physical and mental development, increasing in mains organism to diseases resistance. Studies have shown that the most school-age children do not adhere to a good balanced diet, therefore, children do not receive the necessary amount of protein, fat, carbohydrates, vitamins and minerals. The use of a large quantity of fast food, carbonated drinks, and products fast cooking negatively affects the physical, emotional and mental development of children. A study of statistical data revealed that irregular nutrition contributes to an increase in the number of diseases at an early age. It has been established that over the past 7 years the number of diseases of the endocrine system, neoplasms, metabolic and eating disorders has increased. In this regard, much attention should be paid to the quality and safety of food products, and this is especially important for baby nutrition. At catering enterprises, a food safety management system is introduced and constantly maintained, as well as a HACCP system. The requirements for the catering of children nutrition in health institutions are set in accordance with the sanitary rules SanPiN 2.4.4.3155-13 Sanitary and epidemiological requirements for the design, maintenance and organization of work of stationary organization for recreation and childrens health, and SanPiN 2.4.5.2409-08 Sanitary and epidemiological requirements for the catering of students in secondary schools, institutions of primary and secondary vocational education. To food safety in the children's camp is given special attention. Quality control of children's nutrition is carried out from the intake of food raw materials up to the sanitary requirements for production stuff. Definition of control critical points allow to minimize or completely eliminate the influence of hazardous factors on food production for the children's camp.