Thematic electronic scientific online journal NCFSCHVW

Fruit growing
and viticulture of South Russia



Avanesyants Raphail


Candidate of Technical Sciences

Articles in journal: (total 8)

pdf
421 Кб
12 с.
Management of soil fertility
Date posted: 14.07.2017
UDC: 663.263
Keywords: WINE, ENZYME PREPARATION, HYDROLYZE, BIOPOLYMERS, COLLOIDAL DIMNESS, STABILITY OF WINE

Annotation

The search for a rational way to ensure of long-term colloid stability of wines is one of the urgent tasks of modern wine-making. A complex of biopolymers plays a key role in the formation of colloidal dimness. To ensure the guaranteed stability of the wines against colloidal dimness, it is necessary to destroy these complexes to low-molecular substances, which can not cause the turbidity. For this aim the wine-making enterprises use the enzyme preparations imported from European countries, but the recommendations for their use do not always correspond to the specifics of Russian grapes and wine. The aim of this work is to study the new enzyme preparations for evaluating their hydrolytic ability against biopolymers of grapes wines. The article shows the effect of new enzyme preparations on the composition and quantity of biopolymers in white (Shardone) and red (Cabernet-Sauvignon) table wines. In the experiments, the enzyme preparations with complex activity were used. It was shown the high hydrolytic activity of the preparations towards to biopolymers of wort and wine. The research carried out on white and red table wine materials, prone to colloquial dimness, confirmed the effectiveness of new preparations in comparison with the known ones. The dosage of the preparations studied was 1.2-1.4 times lower than that of the known analogues. New information has been obtained on the deep hydrolysis of complexes of wine biopolymers, including protein-polyphenol-polysugar complexes, to low-molecular compounds amino acids, carbohydrates and phenolic compounds. It has been established that the new enzyme preparations hydrolyze the colloids of the wine-materials in different ways, so the resistance of the wine against colloidal dimness is not the same. The best results were obtained when processing the Chardonnay variety with enzymatic preparations of the UVAZIM series, and the processing the Cabernet-Sauvignon with Lalzaim IEX-VI and Uvazim Extra.

How to cite
Ageeva N., Avanesyants R. INFLUENCE OF FERMENT PREPARATIONS OF NEW GENERATION THE WINE BIOPOLIMER [Electronic resource] // Fruit growing and viticulture of South Russia. 2017. № 46(4). pp. 129–140. URL: http://journalkubansad.ru/pdf/17/04/12.pdf. (request date: 29.03.2024).
pdf
116 Кб
7 с.
Processing of fruit and berries production and grapes
Date posted: 15.01.2013
UDC: 663.241
Keywords: SUGAR COLOR, SUGAR SYRUP, CARAMELIZATION, COLLOIDS, MELANOIDINS, AROMATIC ALDEHYDES

Annotation

The new method of production of sugar syrup and sugar color is given. The chemical composition of color and syrup, prepared on the traditional and new technology is defined. The advantage of new technology is shown

How to cite
Ageeva N., Avanesyants R. MODERN TECHNOLOGY OF PROCESSING OF SUGAR COL-OR AND SUGAR SYRUP FOR COGNACS PRODUCTION [Electronic resource] // Fruit growing and viticulture of South Russia. 2013. № 19(1). pp. 136–142. URL: http://journalkubansad.ru/pdf/13/01/15.pdf. (request date: 29.03.2024).
pdf
420 Кб
11 с.
Processing of fruit and berries production and grapes
Date posted: 15.03.2018
UDC: 663.263
DOI: 10.30679/2219-5335-2018-2-50-169-179
Keywords: VARIETIES,CLONES, HYBRIDS, BIOPOLYMERS, COMPLEXES, TABLE AND LIQUEUR WINES

Annotation

The aim of the work is to study the complex of biopolymers of new grape varieties and clones in comparison with classical European varieties. White and red table and liqueur wine materials made from different grape varieties, including the varieties of local breeding, clones of interspecific and intraspecific hybrids, were used as research objects. The wine materials made from the classic grape varieties of Cabernet-Sauvignon, Aligote, Chardonnay, Sauvignon white are used as a control. New data on the composition of biopolymers of must, white and red grape wines made from interspecies and intraspecific hybrids of grapes, varieties of local breeding and clones are obtained; the difference in the composition and concentration of biopolymers is shown. It has been established that the complex of biopolymers of hybrid and classical grape varieties differs: in classical varieties, this complex has a protein-phenolic or protein-polysaccharide nature, and hybrid polysaccharide compound predominate in the hybrid varieties. Such differences can occur only at the genetic level in the process of a grape plant development under the influence of a complex of man-made and anthropogenic factors. The influence of grape variety on the structure of biopolymers is shown. In the complex of biopolymers of red grape varieties, the proportion of phenolic compounds increases. At the same time, the complex of biopolymers of classical varieties has protein-phenolic nature, and hybrid varieties have phenol-polysaccharide nature. The greatest concentration of biopolymers was found in the must of grape varieties of Saperavi> Krasnostop Anapsky> Antaris> Krasnostop Azos. The obtained results indicate that the technology of grapes processing has a significant effect the concentration and ratio of components of high molecular compounds in the biopolymers complex. These conclusions are of great importance for the selection of clarifying and stabilizing agents, especially enzyme preparations.

How to cite
Ageeva N., Prakh A., Avanesyants R. STUDY OF BIOPOLYMERS COMPLEX IN THE MUST AND WINEMAKING MATERIALS FROM WHITE AND RED GRAPES VARIERIES [Electronic resource] // Fruit growing and viticulture of South Russia. 2018. № 50(2). pp. 169–179. URL: http://journalkubansad.ru/pdf/18/02/15.pdf. DOI: 10.30679/2219-5335-2018-2-50-169-179 (request date: 29.03.2024).
pdf
561 Кб
8 с.
Processing of fruit and berries production and grapes
Date posted: 15.11.2013
UDC: 663.263
Keywords: YEAST, METHOD OF FERMENTATION, DURATION OF CONTACT, HIGHEST ALCOHOLS, ACETOIN, DIACETYL

Annotation

The influence of the fermentation method of grapes must on accumulation of highest alcohols in the cognac winemaking material is shown. The equations of reactions, reflected formation mechanism of a number of volatile compounds are submitted.

How to cite
Ageeva N., Avanesyants R., Muzychenko G. INFLUENCE OF FERMENTATIVE METHODS OF GRAPES MUST ON ACCUMULATION OF HIGHEST ALCOHOLS IN THE COGNAC WINEMAKING MATERIALS [Electronic resource] // Fruit growing and viticulture of South Russia. 2013. № 24(6). pp. 114–121. URL: http://journalkubansad.ru/pdf/13/06/13.pdf. (request date: 29.03.2024).
pdf
480 Кб
9 с.
Quality Management
Date posted: 15.11.2017
UDC: 663.263
Keywords: WINE QUALITY, AUTHENTICITY, AMINO ACIDS, CORRELATIONS, CRITERIONS

Annotation

For evaluation of quality and authenticity of wine origin, the complex of different physical-chemical indicators is use in the world. There are the concentrations of free and connected organic acids, glycerin, the qualitative composition of phenol compounds and cations of different metals: in Switzerland Mn, Al, B, Ba, , Mg, Na, Pb, Sr, Zn; in Croatia Al, As, e, Li, Sr, Ti, Tl; in Germany Li, B, Mg, Fe, Zn, Sr, Sc, Pb; in Rumania Mn, Cr, Sr, Ag, ; in the South Republic of Africa Al, Mn, Pb, Ba, W, Tl. Isotopes and their correlations are widely investigated. In this case as the markers those components can be selected whose value to the greatest degree depends on the special features of grapes variety and place of its cultivation. Purpose of the work is a study of the expediency of using the correlations between amino acids as the criterion for evaluation of wine authenticity. It is analyzed 537 versions of white and red table wines, produced in 2012-2016. The mass concentration of amino acids was determined by the method of capillary electrophoresis. The possibility of using the corelations between some amino acids as the criterion for evaluation of authenticity of wine is provide. The following correlations are selected on the basis of correlative and regressive analysis as the criteria: the leucine : methionine, the leucine : threonine, the methionine : valine, the methionine : threonine, the proline : tyrosine, the proline : alanine, the tyrosine : alanine and the sum of amino acids : proline. The carried out research have been shown that the value of these correlations varies in the narrow limit of the values independent on the age of wine, and it is determined by the special features of grapes varieties.

How to cite
Ageeva N., Shirshova A., Avanesyants R. SUBSTANTIATION OF CRITERIONS FOR EVALUATION OF QUALITY AND AUTHENTICITY OF TABLE GRAPES WINES BY THE AMINO ACIDS ANALYSIS [Electronic resource] // Fruit growing and viticulture of South Russia. 2017. № 48(6). pp. 64–72. URL: http://journalkubansad.ru/pdf/17/06/08.pdf. (request date: 29.03.2024).