Fruit growing
and viticulture of South Russia

Annotation

One of the main tasks in the field of cognac production of is increase in the level of its quality in which formation the flying components passing into cognac distillate during of process of wine materials distillation. The important role is played also the endurance components extracted from oak wood. For improvement of the monitoring system of quality of cognac production it is necessary to reveal the criteria indicators based on regularities of change of composition of cognac wine materials, cognac distillates and cognacs, depending on varieties, technology and physical and chemical factors of their production. The purpose of our work was studying of qualitative and quantitative characteristics of flying and nonvolatile impurity of cognac distillates of the different years of endurance made on the Simferopol wine factory. When caring out the experimental works the standardized analysis methods with use of instrument base of Magarach Institute were applied. The results of research of flying impurity of cognac distillates of different years of endurance for the purpose of definition of their qualitative and quantitative characteristics are presented in this article. As a result of the conducted research 19 flying components of cognac distillates are identified, the most part (more than 60%) from which have a high degree of reliability and take a part in the formation of qualitative characteristics of cognac distillates. The close participation of the selected flying components in a group of the distillates sustained more than 20 years is established and the ranges of their variation are also established. It is shown that the influence of flying impurity on quality of cognac distillates has changeable character and depends on the term of their endurance, mass concentration of phenolic substances and degree of their acidity.

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.

Annotation

The purpose of research was improvement of the production technology of cognac distillates on the basis of their fractionation and the accelerated maturing. The object of research are the cognac wine materials, prepared from mixture of the European grapes varieties. In the process of research of cognac distillates and cognacs the standard analysis methods regulated by standard documentation, and also gas chromatographic methods with use of the gas-liquid Agilent Technology 6890 chromatograph are used. The chemical composition of cognac distillates is researched, as a result the criterions of quality of cognac spirits for production of cognacs of various categories are established. Their quantitative and qualitative assessment is given, the requirements to young cognac distillates taking into account the directions of their use are developed. The optimum ranges of the content in the young cognac distillates of the main groups of volatile impurity are established. The mechanism of regulation and the schematic diagram of distillate fractionation process at spirit raw distillation are offered. It is established that the endurance of the cognac spirits processed by heat in the oak barrels for 3,5 and 7 years promoted the formation of higher (on 0,3-0,5 points) qualities of experimental spirits. As a result of the conducted research the production technology of cognac distillates was improved. The main stages of the offered technology are: the fractionation of cognac distillate in the process of distillation of alcohol raw on three distillate fractions; the accelerated maturing of cognac distillates at thermal treatment; the endurance of the processed cognac distillates in contact with oak wood. The apparatus and technological scheme of the advanced production technology of cognac spirits on the basis of their fractionation and the accelerated maturing are developed. The technological instruction for production of cognac spirits is developed and approved. The economic effect of its introduction was 129200 rub/one thousand decalitres.