Fruit growing
and viticulture of South Russia

Annotation

Natural and varietal potential of cognac production in the viticultural areas of Russia � Dagestan, Krasnodar and Stavropol regions, Kabardino-Balkaria is considered in the article. Optimal soil and climatic indic�tors to obtain cognac raw and designing of vineyards of target purpose are presented

Annotation

The main reason for aggravation of fruit wines commodity is the formation of a biopolymer complex with the participation of high-molecular compounds � pectic substances, cellulose, hemicellulose, as well as proteins and phenolic substances. The highest concentration of polysaccharides sum, including the pectic substances, was found in the wine materials from apples of Renet Simirenko, and their smallest amount � from Florina apples. With the higher content of catechins and anthocyanins, the wine materials were from the varieties of Jonathan and Idared. As a result of the research carried out it was found that the concentration and composition of the biopolymer complex in apple juices depend on varietal characteristics of apples. The highest content of complex compounds was found in the juice from the apple varieties of Idared, Renet Simirenko and Florina. The highest amount of polysaccharides is found in the juices from apples of the Korea, and the highest content of pectin substances is found in the juice from Renet Simirenko and Interpreis apples. It should be noted that the total concentration of biopolymers in the fresh and fermented apple juice had similar values, but their composition was significantly different. It was found that during the fermentation of juices from all studied apple varieties, the proportion of phenolic compounds and, especially, polysaccharides decreased in the complex of biopolymers, but at the same time, the share of protein increased due to its secretion from the yeast cell to the fermented cider material. The obtained experimental data indicate the complexity of the biopolymer complex composition of fruit (apple) wines and the need to take into account both the concentration of biopolymers and their composition in the technological measures development for the prevention and elimination of colloidal dimness in the finished products.

Annotation

An increase in the volumes of the apple production led to the need the perfection of the processing technology for beverages, including ciders (fruit wines). Previously adapted technology of the fruit wines production did not ensure the economical utilization of raw resources, it was labor-consuming and energy-consuming, and the wines produced were inclined to the dimness. The main obstacle in the solution of fruit wines stability problems is the presence in the raw material composition of the high-molecular polymers, such as protopectin, cellulose, hemicellulose, and also protein and phenol substances. Our study the composition of the high-molecular substances of apple fruit wines demonstrate the predominance of the polysaccharides, including the pectic substances, which influence greater the yield of juice during processing of apples and provide the stability of ciders. Close concentrations of both forms of pectic substances are observed all period of studying. The greatest quantity of pectic substances are revealed in the apples of Renet Simirenko, Korea, Florina. Also significant quantity of undissolved protopectin was found in the apples of Idared, Korea, Florina, Jonathan and, especially, Renet Simirenko. It speaks about the need to use the fermentation preparations of pectolitic or complex action for the destruction of the same pectic substances to the galacturonic acids and the complex compounds. It is shown that the introduction of fermentation preparations ensured the hydrolysis of high-molecular polysaccharides in the fermented juices of all apple types studied. The most effective were the fermentation preparations of fruktocim M and P group. The technology of the fruit wines stabilization is developed. Its essence consists in the fact that due to the maximal removal of the components, which cause colloidal and other dimness at the early stage of technological process, exactly during working of juice and its fermentation, the basic prerequisites for the production of stable wine are ensured.