Fruit growing
and viticulture of South Russia

Annotation

This article presents the results of the study and systematization of the main ash elements and acid composition of varietal dry white wines made from grapes grown in the conditions of the Anapa-Taman and Central zones of the Krasnodar region. The relevance of the research is due to the lack of large data sets of indicators of authentic wine products to establish significant correlations and develop automated models for assessing the quality and authentication of wines, including with regional and varietal identification. As objects of research, varietal dry wines produced from white grape varieties grown in the conditions of the �Kuban� zone were selected: Aligote, Bianca, Viorica, white Muscat, Pervenets Magaracha, Pinot Blanc, Riesling Rhenish, Siber�kovyi, Sauvignon Blanc, Traminer, Tsitronnyi Magaracha, Chardonnay, etc. The wines were made using the same technology of low-oxidized pure white wines (100 % from one grape variety, hand-picking). Wine studies have been conducted annually since the 2013 harvest. The data were grouped as follows: mass and molar concentrations of equivalents of titrated acidity of wines, in terms of tartaric acid; total acidity, basic organic acids: tartaric, malic, succinic, citric, acetic, lactic; cations of alkaline and alkaline earth metals: potassium, sodium, magnesium, calcium; mass concentrations of ash and its alkalinity by varieties, grape harvest years and zones. It is shown that the minimum mass concentration of ash in genuine dry white wines produced in the Kuban zone is 0.86 g/dm3 , the minimum alkalinity of ash is 15.1 mmol-eqNaOH/dm3 . The results of the research will accelerate the rapid search and analysis of information for the development of a system of identification, quality control and establishing the authenticity of wine products with regional affiliation.

Annotation

The transformation of the appearance of apple must depending on the variety of apples is investigated. Apple must obtained during the processing of 30 varieties and elite forms of domestic and foreign breeding, and apple ciders were used as objects of research. It was shown that during processing, good juice separation was in the varieties Florina, Zolotoye letnee, Orfey, Ekzotika, Prikubanskoe, Dzhin, Chempion, Renet Platona, Liberti, Margo. All studied elite forms were characterized as fibrous with difficult sap secretion. Clarification of must, which was carried out by settling, proceeded slowly, especially in specimens whose consistency was characterized as �puree� and �fibrous�. As a result of fermentation, there was a change in the consistency, intensity and shade of color. In most samples, partial self-clarification was noted. Samples of ciders produced from apple varieties Orfey, Margo, Prikubanskoe, Virginia, Enterprise, Imrus, Ekzotika, Karmen, Vasilisa, Florina, Dzhin at the end of fermentation straw with a greenish tinge color and well lightened. Ciders from the varieties Soyuz, Amulet, Liberti, Ligol, Persikovoe, Ketni, Zolotoye letnee, Bagryanets Kubani, of all forms remained cloudy. The color and its intensity differed: samples of ciders from the varieties of apples Soyuz, Persikovoe, Ligol, of all elite forms had an amber color, which is associated with the peculiarities of the phenolic complex, in particular, with the content of anthocyanins. The shade of color varied in a wide range: from greenish to light yellow, yellow, light brown, pink and dark pink. The obtained data must be taken into account when compiling blends of ciders in order to regulate their color.

Annotation

The quality of clarification of apple must from various varieties of apples of domestic and foreign breeding, different ripening periods, growing at the Research and Breeding Collection of Genetic Resources of Horticultural Crops, located in the Central Joint Stock Company, Krasnodar, was studied. Sampling of apples was carried out at optimal ripeness from different sides of the tree crown in relation to the cardinal directions. Apple processing was carried out using a crusher-grinder, followed by pressing the pulp on a hydraulic press. The enzyme preparations SQzyme PCL, Grainzyme NL and Fructozyme R were used in the experiments. Apple must was clarified using bentonite (BENTOVIN), plant (pea) and animal (gelatin) protein. As a result of the studies, it was established that self-clarification of the must without the use of enzyme preparations was slow. Slow self-clarification with the formation of voluminous loose and mobile sediments was observed only in certain variants (Ekzotika, Orfey, Liberti, Renet Platona). The addition of enzyme preparations, especially SQzyme PCL, contributed to an increase in must yield by 12-17 % relative to the control. The most �responsive� to the use of enzyme preparations were apples of the varieties Dzhin, Ekzotica, Orfey, Margo, Prikubanskoe, Bagryanets Kubani, Liberti, Renet Platona, forms 12/1-20-16 and 12/1-20-33. With the addition of enzyme preparations in the pulp, the rate of must extraction increased. Gradual clarification was noted in the next 3-4 hours. The greatest increase in must yield was noted during the processing of apple varieties such as Enterprise, Margo, Ketni, Renet Platona � by 12-17 % compared to the control (without the use of enzyme preparations). The use of only one sorbent � bentonite, animal or vegetable protein � did not lead to high-quality clarification of the must at the given dosages. At the same time, complex processing made it possible to significantly improve the quality of clarification and reduce the turbidity of the must. The highest quality clarification of the must, regardless of the apple variety, was obtained by complex treatment of the pulp with enzyme preparations followed by dosing of proteins and bentonite.