Fruit growing
and viticulture of South Russia
Gaponenko Yuriy
Articles in journal: (total 4)
Influence of treatment of grape technical variety Bianca by biologically active substances on the qualitative indicators of grape and wine materials is studied. Positive effect of preparations on safety of bud in the winter period, fructification of shoots, productivity, sugar accumulation and the qualitative characteristics of produced wine materials are established
For the last decades the use of various means of preservation are sharply increased in the food industry, including antibiotics. Use of means of preservation is need for prolongation of expiration dates of production by way of protection against microbic damage, however there are real the facts of antibiotics detection in the samples of wine-making production. The purpose of research was the theoretical justification and development of a technique of definition of microbial origin preservatives in the wines. The samples of wine-making production, and also a food samplement - Natamaks were the objects of research. It is noted that preservatives of mikrobial origin - Natamitsin and Nizin merit the attention as there are the scientific disputes about their use in the industrial wine-making. Their application is connected with lack of influence on an organoleptik of the product which is exposed to processing. It is shown that consequences of interaction of antibiotics with component content of wine-making production, and also the norms of their use under the various conditions aren't studied yet. Therefore the questions of possibility of application of a Natamitsin and Nizin in the wine-making and development of an available technique of detection of their residual quantities in the finished production are actual. Monitoring of the wine-making market of Russia according to the maintenance of antibiotics wasn't carried out. In the article the opportunities and new methodical approaches for the analysis of preservatives of a mikrobian origin in the wine-making production by means of a capillary electrophoresis are considered. The methodical solutions on definition of Natamitsin antibiotic in the wine-making production are proposed. It is specified that the use of a highly effective capillary electrophoresis as an analytical method for definition of preservatives of a mikrobian origin will promote the carrying out of monitoring of the Russia wine-making market as regard the maintenance of antibiotics and safety of wine-making production.
The main task of modern winemaking is ensuring of high quality and competitiveness of finished products, including also the sparkling wines. Recently there are many various technologies of sparkling wines preparation. However the works in the field of technology of sparkling wines with use of cryoconcentrates are absent. For comparison of quality indicators of sparkling wines as sugar containing components we used instead of sucrose a cryoconcentrate of the processed grapes mash. As a control we used the known bottle method of producing of sparkling wine containing a mix of the processed control blend and liqueur. Process of fermentation and the subsequent processing operations carried out according to the commonly accepted production technology of sparkling wines. The research of quality indicators of sparkling wines received with use of various components containing sugar was carried out in the Scientific "Wine-making" center and in the Center of collective use of NCRRH&V on the high-technology equipment. High nutrition value and organoleptic assessment of the sparkling wines made on the offered technology are shown by the results of analisis. This technology of sparkling wines allowing to replace of sucrose of liqueurs by cryoconcentrates of grapes berry is scientific based, developed and experimentally confirmed. The development and approval of the technological instruction for production of the sparkling wine geographical specifying "Muscat Sevastopol" TI 9172-3116-05431414-2014 is the result of cooperation of specialists of SP "Sevastopol Wine-making Plant" and scientists of "Wine-making" scientific center of NCRRIH&V. The advanced technology was testing and it is implemented on SP "Sevastopol Wine-making Plant" with economic effect of 23880 rubles on 1000 bottles of products of sparkling wine.
In the article it is noted that cultivation and introduction in the production of the Don native grapes varieties in the territory of Krasnodar Region will give the chance to make from them the high-quality and unique wines, and also will provide the increase in interest of producers in vine growing and wine-making branch. The objects of our research the wine materials from the following grapes varieties have been used: Bessergenevsky No. 7, Sibirkovy, Varyushkin, Granatovy, Muscat Hamburg. Processing of grapes raw for receiving of wine materials was carried out in 2015 in the shop of micro wine-making of the North Caucasian Regional Research Institute of Horticulture and Vitisculture. During the research the analyses of the physical and the chemical composition of the wine materials prepared from above-mentioned grapes varieties have been carried out using the method of a capillary electrophoresis in the laboratory of "Wine-making" Center a nd in the Center of collective use of NCRRIH&V with use of Capel-105 device. When the analyses are carrying out the standard techniques, and also the techniques developed by employees of NCRRIH&V were applied. The con-tent of organic acids and cations of metals in the samples from the studied grapes varieties is determined. The carried out analysis has shown that the greatest quantity of wine acid contains in the samples from grapes of Bessergenevsky No. 7. As a result of study of cationic composition of wine materials it is revealed that the researched samples have the high content of potassium (528,3-1811 mg/dm3) that is coordinated with literary information. All samples presented in a research have a harmonious taste, they have also the positive reviews and the high tasting assessment of experts-tasters of NCRRIH&V. It gives the grounds to recommend the grapes varieties studied by us for production of qualitative wine materials and wines.