Fruit growing
and viticulture of South Russia

Annotation

Fruit wine drinks, received from wild-growing and cultural plants are just as good as grapes wines on content of vitamins, micro elements and on physiological impact on a human organism. Fruits and berries of wild-growing and cultural plants are suitable for all types of processing. In the article the results of research of fruits and berries of wild-growing plants (actinidia arguta, dog-rose) and cultural plants (blackcurrant, raspberry) are presented. The studied fruits and berries were picked during the several seasons (2010-2012) in the South of Primorskiy Kray of the Far East region of Russia. The purpose of the performed work is to base the possibility of use of fruits and berries of wild-growing and cultural plants as a raw material for preparation of wine drinks. Physical and chemical and biochemical indicators and indicators of safety (the maintenance of toxic elements) of the studied raw materials were researched by the standard methods in the wine-making. It is known that the chemical composition of fruits and berries juice characterizes a nutrition value of product. It is established that the corresponding correction of juice of the studied fruits and berries, according to the indicators of mass concentration of sugars and titrate acids, gives the possibility of their use in the technology of fruit wine materials. The maintenance of toxic elements in the fruits and in the berries didn't exceed the admissible values established by TR TS 021/2011. It is shown that studied wild-growing (actinidia, dog-rose) and cultural (currant, raspberry) fruits and berries have an abnormally high content of biologically active substances, the original flavoring and other advantages that confirm the possibility of their use as the raw materials for wine-making.

Annotation

The mass concentration of biogenic amines is an important indicator of the quality and safety of food products, including alcohol products. Biogenic amines are formed as a result of the decarboxylation of free amino acids by enzyme systems of microorganisms. It means that their formation has a biotechnological nature and is directly related to the vital activity of microorganisms. Contact of wine materials with microorganisms � yeast and malolactic bacteria, can lead to an increase in the concentration of amino acids and provoke the formation of biogenic amines. In this regard, the purpose of this research was to study changes in the concentrations of biogenic amines and amino acids in the process of alcohol and malolactic fermentation. Conducted studies have shown that the total concentration of biogenic amines in the grape must of both white and red grape varieties was minimal. Biogenic amines � methylamine and putrescine were not detected. It was found that as a result of alcohol and malolactic fermentation, the concentration of biogenic amines increased and the corresponding amino acids decreased. At the same time, the total concentration of all the studied amino acids in wine materials after alcohol fermentation increased, and after malolactic � slightly decreased, because part of the yeast cells was autolyzed during secondary fermentation of the wine materials. At the same time, mass exchange processes between the cell and the medium were activated, leading to enrichment of the wine material with amino acids. Thus, favorable conditions were created for the activation of decarboxylases, as a result of which there was an increase in the concentration of biogenic amines. The obtained data allow to suggest that in order to reduce the level of biogenic amines in the finished product, special attention must be paid to the selection of a race of yeast and malolactic bacteria that are unable to produce biogenic amines or introduce them in minimal amounts.

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.

Annotation

Grape berries, which contain organic substances, vitamins, amino acids, minerals, aromatic substances, have valuable taste and nutritional properties. An important source of biologically active substances are the pulp, skin and seeds of grape berries containing a significant amount of essential components. The purpose of the work is to determine the biochemical parameters: biologically active, mineral and aroma-forming substances in the structural elements of Narma and Rkatsiteli grape varieties cultivated in Dagestan. A capillary electrophoresis system was used to determine vitamins, composition and number of cations. The research was carried out on the device �Kapel 104T�, RF, NPF LUMEX. The aroma-forming components in the experimental samples were identified using a gas chromatograph �Crystal 2000M� (RF). The mass concentration of antioxidants was measured on the device TSVET YAUZA 01-AA, (RF). The total amount of vitamins and vitamin-like substances in the autochthonous Narma variety was: in the pulp - 0.7123 mg/dm3 , in the skin � 3.4101 mg/dm3 and in the seeds � 3.7827 mg/dm3 . The total concentration of mineral elements in the skin of the studied grapes (Narma �33,2 mg/dm3 , Rkatsiteli � 20,8 mg/dm3 ) is higher than in the pulp and seeds. Significant total amounts of antioxidants were found in the seeds of the studied grapes: Narma � 6.71 mg/dm3 , Rkatsiteli � 8.51 mg/dm3. High concentrations of aroma-forming substances were determined in the skin and seeds of berries of the Narma variety � 376.26 and 253.71 mg/dm3 , and in the Rkatsiteli variety the content of these compounds was 82.34 and 91.00 mg/dm3 , respectively. The research results complement the biochemical characteristics of Narma and Rkatsiteli grape varieties, which can be successfully used as raw materials in the food industry to enrich food with biologically active, mineral and aroma-forming substances.

Annotation

The research is devoted to the comparative analysis of physico-chemical and organoleptic parameters of ciders produced by Russian and foreign enterprises. Samples of products were taken from the trading network of Krasnodar by the method of spot sampling. The influence of beverage production technology on their physicochemical and organoleptic characteristics is shown. There was a significant difference between ciders made from freshly squeezed juice and concentrated apple juice, especially in the concentration of residual extract, which correlated with the fullness of taste of drinks. In ciders produced from freshly squeezed juice, a large concentration of residual extract, phenolic compounds, phosphorus, cations of potassium, calcium, magnesium, iron was noted. They were characterized by fullness of taste, bright aroma with tones of apples, pronounced tones of fermentation. At the same time, tones of alcohol and milk fermentation formed during fermentation of apple juice were identified in the taste. Cider samples made by fermenting concentrated apple juice had a simple fresh taste with hints of apples in taste and aroma. They showed the lowest concentration of residual extract, including phenolic compounds and ash alkaline and alkaline-earth elements. In some cider samples, the concentration of sodium cations had high values � up to 188 mg/dm3 , which indicates the use of water prepared using sodium-cationic filters. At the same time, a low concentration of calcium and magnesium cations was noted, which indicated their exchange for sodium ions during water treatment.