Fruit growing
and viticulture of South Russia
Gontareva Elena
Articles in journal: (total 5)
The wine aroma is the composition complex and depends on a number of aromatic substances of various origin. The set of secondary flavors in the wine highly depends on the initial grapes variety and the yeast race used for fermentation. Therefore, the study of fermentation mechanisms in which yeast participate belongs to one of the main tasks of the wine-making. In the wine industry, the active dry yeast preparations from France, Italy and many other countries are being intensively used. Their use has many advantages, associated with the acceleration of the process of preparing yeast wiring, and providing the high organoleptic indicators of wines. In order to reveal the patterns of formation of aroma-forming components in the vinification process of dry red wines, the grapes of the Cabernet-Sauvignon were processed according to two technological schemes using the yeast of the Teruar ITC and the IEC 9000 Premium of different concentration. The content of aroma-forming components was determined on a gas-liquid chromatograph "Kristall 2000 M". The dynamics of the change in the concentration of aromatic substances, depending on the active dry yeast race and the method of vinification, was studied. It was found that the obtained wine materials had an un-homogeneous composition of aroma-forming components, in total more than 30 aromatic substances were found. Their greatest formation was observed in the samples, fermented on the pulp with the use of yeast of the IEC 9000 Premium, regardless of their concentration. In spite of this fact, the wine materials produced with the participation of the Teruar MEC were characterized by good organoleptic indicators. In conclusion, it is noted that the used yeast races can be recommended for introduction into the wine industry.
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
The necessary conditions of determination of mass concentration ochratoxin A, patulin and pesticides of triazole chemical class in wine and winestocks by a capillary electrophoresis method for control of ecological safety production are selected
The grapes plant actively reacts to change of environment that has impact on composition of grapes mash and wine. Therefore the questions of improvement of quality and safety of the produced wines is in the center of attention of specialists of wine-making branch of Russia. The number of components, which are controlled at international food trade, has included eight chemical elements as a mercury, cadmium, lead, arsenic, copper, zinc, iron, strontium. Heavy metals are capable to assimilate in plant and animal tissues, the increase in their contents causes the toxic effect and poses the threat for health. Environmentally friendly technologies are directed on removal from wine materials and wines of metals excess for their stabilization to muddy. Use of food fibers (beet, rice, pectinaceous) is the one of the major tendencies. In this regard the work purpose is an assessment of expediency of use of beet fiber for removal of toxic connections. The object of research is the wine material containing the toxic compounds, and also the clarified and not clarified beet food fiber. The analysis of the obtained data showed that the beet fiber considerably reduces the concentration of lead and cadmium. In the studied samples the content of copper decreased slightly. Concentration of mercury and arsenic remained invariable. The conclusion follows that the use of the clarified and not clarified beet fiber promotes the decrease in concentration of such toxic connections, as lead, cadmium and copper. Thus, a beet food fiber can be recommended for use in wine-making to produce of safe production.
The wine-making branch reconstructs the work on production according to real requirement of the market. The interest in red wines, especially in table wines increased, the choice of the optimal conditions of their vinification for receiving of high quality wines is an actual task. The analysis of the publications devoted to features of wines production from red grapes varieties is presented in the article. The vinification operations stimulating the transition of color substances from a grapes skin to a grapes mash are considered. It is noted that in the production of red table wines the selection of way and duration of infusion on alburnum are important. It is established that in an intensification of biochemical processes of fermentation and clarification of wine materials the active dry yeast and an immobilization of yeast on environmentally clean carriers and stimulation of yeast have an important means. Use of such yeast will allow us to pass to continuous processes in wine-making and to reduce the quantity of pure culture of yeast on wine production. This biotechnology of wine is characterized by resource and energy saving in wine-making. It is especially noted that the use of import materials under conditions of national wine-making needs carrying out the laboratory and industrial research to use of domestic and foreign pure cultures of yeast and for acceleration fermentation process of a grapes mash. Data on biological process of acid decreasing are analysed. It is revealed that the use of the selected cultures of bacteria for management of this process is expediently. In the conclusion it is noted that the assessment of features of influence of vinification methods on formation of red wines quality is an actual task of branch and it demands to careful study of a this question and also to find and introduct of the new innovative methods of vinification.