Fruit growing
and viticulture of South Russia

Annotation

About 63% of the phenolic components containing in the berry passes into wine during wine processing that considerably provides the antioxidant activity of grapes wines. This fact causes the interest of researchers in a phenolic complex of grapes and products of its processing as to the agent that is slowing down free radical processes and providing, in this regard, the improvement of quality and the biological value of food, cosmetic and pharmaceutical production. The quantitative contents and qualitative structure of wine phenolic complex depend on grapes varieties and a zone of its growing and extent of transformation of components in the technological process. In this regard the analysis of a complex of phenolic antioxidants of the table wine materials received from grapes of different varieties and regions of cultivation is submitted actual. In this publication the comparative analysis of qualitative structure and quantitative maintenance of a phenolic complex of the red table wine materials received from grapes varieties of Cabernet Sauvignon, Bastardo magarachskiy, Krasnostop zolotovskiy, Odesskiy cherniy, Pti Verdo, Shiraz growing in the east region of the South coastal zone of the Crimea is given. Distinctive features of a phenolic complex of the studied wine materials are revealed. It is established that the phenolic complex of red dry wine materials from the grapes cultivated in the east region of the South coastal zone of the Crimea depending on grapes variety significantly differs on a ratio flavon-3-olov and phenolic acid; on concentration of kaftaric and kautaric acids. The received results can be used when developing the technologies of productionof the new food, wine-making, cosmetic products enriched bysubstances with antioxidant activity of grapes origin.

Annotation

Phenolic substances of plant origin possess a wide range of biological activity and low toxicity. These peculiariles of phenolic substances make them the high important in a food of the persons. The purpose of our research consisted in definition of the main groups of polyphenolic substances and antioxidant activity of extracts from various parts of vines. The grapes juice, the aqueous-alcoholic extracts of grapes berry skin and vine of Rkatsiteli and Cabernet Sauvignon were used for analysis. For the analysis of qualitative and quantitative structure of polyphenolic substances a chromatographic method with use of the Shimadzu LC 20 Prominence chromatograph was used. The research data of qualitative and quantitative composition of polyphenolic compounds of grapes juice and aqueous-alcoholic extracts from berries and vine of the studied varieties are presented in the article. The analysis of qualitative and quantitative characteristics of juice, extracts of berry skin and vine of Rkatsiteli and Cabernet Sauvignon grapes varieties allowed to identify 22 and 33 phenolic components as a part of experimental samples. It is established that aqueous-alcoholic extracts of berries skin of Cabernet Sauvignon grapes possess the highest antioxidant activity in comparison with other products. Their values exceed by 3 times the level of the specified indicators of Rkatsiteli grapes. The high values of antioxidant activity are established as well as in the extracts of vine of Cabernet Sauvignon grapes, exceeding a similar indicator of Rkatsiteli grapes by 6,7 times. It is shown that aqueous-alcoholic extract of berry skin of Cabernet Sauvignon possesses by a high technological reserve of polyphenolic compounds with high antioxidant activity and it determines the expediency of its use for increase of biological value of products.