Fruit growing
and viticulture of South Russia

Annotation

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.

Annotation

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.

Annotation

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.

Annotation

This article presents the results of studying the physicochemical indicators of the cognac distillates quality with typical organoleptic properties, the composition of volatile components determined by gas chromatography and phenolic, furan compounds (aromatic aldehydes and acids) controlled by the method of highly efficient capillary electrophoresis. The ranges of criterion components and calculated indicators, characterized genuine high-quality cognac distillates, have been clarified. It was noted that in 10 % of aged cognac distillates, the mass concentrations of higher alcohols in terms of isoamyl alcohol and the mass concentrations of medium esters in terms of ethyl acetate exceeded the norms established by the interstate standard of technical conditions were exceeded and have had a maximum value of 800 mg / dm3 bsp. and 350 mg / dm3 bsp. accordingly, also the mass concentration of the total extract in all genuine cognac distillates did not exceed 6.5 g / dm3 . The ranges of calculated parameters for aged cognac distillates were found, such as the ratio of the mass concentrations of isoamyl alcohol / isobutyl alcohol from 2 to 6.5; mass concentration ratio lilac aldehyde / vanillin, not less than 1.5; mass concentration ratio lilac aldehyde / lilac acid, no more than 3.5; the ratio of mass concentrations of vanillin / vanillic acid, no more than 4.5; the ratio of mass concentrations of tannins / total extract, no more than 0.5. The obtained and refined databases of the qualitative and quantitative composition of volatile components and aromatic aldehydes and acids will make it possible to control the quality, confirm the authenticity and identify the signs of cognac distillates falsification, in particular, to establish the substitution of raw materials and the use of grape distillates (alcohols), violation of the distillation regimes and the aging process of cognac distillates in case of contact with oak wood.

Annotation

The results of studies of the aromatic complex of dry red wines from Cabernet Sauvignon, Dostoynyi, Satsimler grape varieties grown in the Kuban are considered. The studied wine samples were produced by heat treatment of the pulp and the introduction of a complex of components with high antioxidant properties (sulfur dioxide, Tannin SR Terroir, ascorbic acid, Glutarom). It was found that during the heat treatment of pulp with the introduction of antioxidants, it promotes greater formation and extraction of favorable aroma-forming components while reducing components that negatively affect the aroma, such as ethyl acetate, methanol, isobutanol and isoamyl alcohol. The introduction of antioxidant agents � ascorbic acid, Glutarom, as well as their combination with sulfur dioxide, regardless of the method of maceration of the pulp and grape variety, in most cases, contributed to a decrease in the mass concentration of acetaldehyde, diacetyl, ethyl acetate, the total amount of higher alcohols and aliphatic acids. At the same time, the change in the mass concentration of acetoin was associated either with an increase in its content due to conversion from diacetyl, or with a decrease in its amount by reduction to 1,3-butylene glycol. It was revealed that the highest quality of slightly oxidized dry red wine materials made from grapes of the studied varieties was obtained as a result of the use of a combination of antioxidant agents � sulfur dioxide, ascorbic acid and Glutarom � at a concentration of 80 mg/dm3 , 100 mg/dm3 and 250 mg/dm3 , respectively, for both technological schemes for the production of table dry red wine materials from grapes of the studied varieties, which is confirmed by the tasting assessment of wine materials. Thus, by introducing a complex of antioxidant agents, it becomes possible to obtain low-oxidized dry red wines and regulate redox processes occurring both at the stage of grape processing and during its fermentation and ripening.