Fruit growing
and viticulture of South Russia

Annotation

Crystal turbid of wines is still widespread, despite the presence of various methods and technologies for their prevention and elimination. Therefore, studies on this issue are always relevant direction of research: this work presents the experimental data indicating the feasibility of using Thermoxide-3A sorbents in the H + form to control the concentration of potassium and calcium cations in the wines, and to prevent and eliminate crystal (tartrate) turbid. It was established that the use of Thermoxide-3A in the H+-form in the dynamic processing mode of wine materials ensures a decrease in the concentration of all studied elements � potassium, sodium, magnesium, and calcium � during the first contact of wine with a sorbent. It is shown when passing a 10-fold amount of wine, the concentration of potassium cation in the average sample was significantly less than the recommended values. The pH value decreased especially at the beginning of treatment; as the wine was passed through the sorbent, the pH increased insignificantly and after passing a 10-fold volume of wine the pH remained below the initial value. An increase in the mass concentration of titratable acids was noted in the studied wine materials. The use of the sorbent of the Thermoxide-3A brand in the H + form does not lead to a deterioration in the quality of all drinks studied: a slight manifestation of sharpness was observed, which is highly likely associated with a slight increase in acidity. It is proved by results of research that the use of the sorbent of Thermoxide 3A in the Na + form does not recommend: it contributes to a more than tenfold increase in the concentration of sodium cation, to decrease in the color intensity of red wines, and the appearance of uncharacteristic tones in the taste of wines.

Annotation

The purpose of the work is to establish the influence of packing materials on the chemical composition, organoleptic indices and stability of alcohol beverages. The glass bottles, intended for bottling of alcohol beverages, vodka and the wines, that were being stored in the glass bottles, the wines, that were being stored in the "packet in the box" and in the container from the combined materials were the subjects of study. The estimation of the bottle's quality were carried out by use of methods of GOST 2131-2013. The concentration of volatile impurities in the beverages was determined by the method of gas-liquid chromatography (�rystal 2000M) and chromatomass-spectrometry (mass spectrometer of �larus 600T, the USA). The experimental data about the influence of the packing quality on change in color, taste and aroma of alcohol beverages in the process of their storage are adduced. It is shown that the leaching of glass leads to the disturbance of the exterior view of production, its taste and aroma, and formation of dimness. The application of the combined packing metallized materials does not influence on safety of beverages, but it contributes to reduction of their quality and to formation of untypical aromatic compounds. In the aroma and taste of experimental wines the hydrogen sulfide tone, the bitterness and also the unpleasant tones of animal musk are identified. The substances whose presence in the wine lead to the formation of the strongly expressed outside tones are discovered (2-Meth.tetrahyd.thiophen-3-one, 3-(Methylthio)-propyl acetate, 3-(Methylthio)-1-propanol, 4-Oxopentanethioic acid). The substances of 2-Methoxyfuran, 2-Amylfuran, Furfuryl of methyl of ether, 2-Acetylfuran, 2-Acetyl-5-methylfuran, 2-Furanmethanol, 3,4-Dimethylfuran-2,5-dione, 3-Methyl-2,5-furandione, 5 (Ethoxymethyl) - 2-furaldehyde, 2,5-Furandicarbaldehyde, 5-Hydroxymethylfurfural, which are formed as a result of hot bottling and wine contact with container are revealed. The components (Tetramethylthiourea) of the packing material, which passed into wine from the market container in the process of storage are identified for the first time.

Annotation

New knowledge was obtained about the conformity to natural lows of changes in physicochemical and organoleptic indicators of wine production in the presence of a preservation of microbial origin of nisin (food supplement E234), which will become the basis for the technological foundation of additional processing of sorbents for wine materials aimed to increasing in their consumer safety and quality. It was established in the process of research that in the experimental samples of wine with the addition of nisin all analyzed parameters ( volume fraction of ethyl alcohol, mass concentration of sugars, mass concentration of titrated acids in terms of tartaric acid, mass concentration of volatile acids in terms of acetic acid, mass concentration of the above extract, mass concentration of citric acid, mass concentration of total sulfur dioxide, organic acids, phenolic compounds, including anthocyanins for red wines) the physical-chemical composition of the test samples of wines remained unchanged, and remained at the same level as in the control samples. Study carried out of white and red wines with the addition of nisin showed that during the aging the typical oxidation-reduction processes are occurred typical to the wine aging process. The most significant was the change in the mass concentration of organic acids, which mainly affects the taste and, consequently, the quality of the wine. As a result of the analysis of experimental data, it was established that the control and testing samples had the same organoleptic characteristics and tasting score. Dry white table wine has a straw color, pure wine aroma with flower shades, corresponding to wine type; full harmonious fresh taste, without extraneous shades.

Annotation

This article presents the results of studies of wines obtained from Chardonnay, Sauvignon Blanc, Riesling, Pinot Noir, Cabernet Sauvignon grapes grown in the Krasnodar Region in 2012-2016, in the territory of the �Semigorye� geographical object (Novorossiysk). The peculiarities of the mineral composition of wines, in particular inorganic cations (ammonium, potassium, sodium, magnesium, calcium), in the wines produced by the wine company � Imenie �Sikory� LLC, are revealed, depending on the grape variety and crop year. Joint correlation dependencies are established. Inorganic cations were determined by the method developed in the Scientific Center �Wine-making� FSBSI NCFSCHWV. It is established a higher mass concentration of potassium in Chardonnay and Sauvignon Blanc wines, compared with Riesling, indicating a higher photosynthesis productivity and intensive vegetation of grape plants of these varieties. The minimum, maximum and average mass concentrations of inorganic cations reveal the the peculiarities of the �Imenie �Sikory� LLC, caused by the natural conditions characteristic of the Semigorye geographical object. The results of the analysis show the correlation between the content of elements K-Na, K-Mg, Na-Mg. The correlation between elemental content and grape variety is significant for K, Na and Mg. The total concentrations of inorganic cations ranged from 354 to 1387.6 mg / dm3 and from 905 to 1682.9 in white and red wines, respectively. The results of this scientific work can be the basis for the development of a modern system for assessing the quality and authenticity of wine products in the Russian Federation, as well as be used for regional identification of wines of various origins.

Annotation

The issues of global geographical identification of wine products are considered. It has been found that for most modern studies, the use of chemometric processing of data obtained by promising methods for controlling macro- and microelements in wines is characteristic: atomic absorption spectroscopy, atomic emission spectroscopy, mass spectrometry with inductively coupled plasma and atomic emission spectroscopy with inductively coupled plasma. Analysis of macro - and microelements of wines from different countries of the world showed that a large variety of elemental composition of wine products and significant variability caused by technological treatments require the use of modern mathematical processing methods to establish the relationship of the composition of wines with a certain terroir. It is shown that on the basis of analysis of studies of the distribution and relationship of the content of micro and macro elements in wines and soils on which the corresponding grape varieties were grown, can be used to establish the geographical identification of wines. Studies aimed at assessing the relationship of the geographical location of the plots and cultivated grape varieties were carried out according to the correlations between the content of a number of macro- and microelements in wine and soils and the main parameters (grape variety, crop year). The results of the assessment of the relationship between individual samples of wines and soils using correlation, cluster analysis, the �random forest� algorithm and multi-label classification allowed us to evaluate the relationship of the geographical location of the plots and cultivated grape varieties with the content of elements and their pairwise ratios in the wines. Rb, Al, and Na were selected as markers for variety identification for the first year of research. Positive results for Cabernet Sauvignon, Riesling and Pinot Noir are obtained. Applying of selective indexes based on cross-validation allowed to reduce a set of significant indicators to 4: Ca, Ca / Sr, Sr and Ca / Al.