Thematic electronic scientific online journal NCFSCHVW

Fruit growing
and viticulture of South Russia



Abakumova Alla


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Articles in journal: (total 8)

pdf
606 Кб
10 с.
Processing of fruit and berries production and grapes
Date posted: 15.03.2022
UDC: 663.269:663.256
DOI: 10.30679/2219-5335-2022-2-74-244-253
Keywords: PROTEIN, GRAPE DIETARY FIBRES, ACTIVATED CARBON, BENTONITE, SORBENT

Annotation

Protein turbidity is a common type of wine stability disorder. They can form even after bottling wine, during storage and transportation. Ensuring the stability of wine before bottling is an important stage of wine production. Most often, bentonite is used to reduce the concentration of protein, the use of which can have a negative effect on the organoleptic characteristics of wine. The purpose of the work is to study the effect of the sorption capacity of grape dietary fibers and activated carbons obtained from grape pomace on the protein of wine. The sorption capacity to protein of grape dietary fibers obtained by the author's method, differently purified, and activated carbons obtained from grape pomace has been studied. The assessment of the sorption ability of grape dietary fibers and activated carbons to protein was studied on a model mixture. Bentonite was used as a comparison sample. The control was a sample without the introduction of sorbents. The paper presents the appearance of model mixtures after their contact with various sorbents immediately after their application and with subsequent contact for 1, 2 and 20 hours. Grape dietary fibers a nd activated carbons showed high sorption capacity relative to the protein of the model medium. To increase the sorption capacity of grape dietary fibers, only water-alcohol solutions or hot water should be used in their production technology.

How to cite
Ageeva N., Tikhonova N., Globa K., Abakumova A., Birukova S. STUDY OF THE SORPTION CAPACITY OF GRAPE DIETARY FIBERS AND ACTIVATED CARBONS OBTAINED FROM GRAPE POMACE [Electronic resource] // Fruit growing and viticulture of South Russia. 2022. № 74(2). pp. 244–253. URL: http://journalkubansad.ru/pdf/22/02/18.pdf. DOI: 10.30679/2219-5335-2022-2-74-244-253 (request date: 29.03.2024).
pdf
417 Кб
10 с.
Manage environmental and food safety
Date posted: 15.07.2015
UDC: 663.25
Keywords: WINE, CONSUMER SAFETY, ANTIBIOTICS, METHODS OF ANALYSIS, CAPILLARY ELECTROPHORESIS

Annotation

For the last decades the use of various means of preservation are sharply increased in the food industry, including antibiotics. Use of means of preservation is need for prolongation of expiration dates of production by way of protection against microbic damage, however there are real the facts of antibiotics detection in the samples of wine-making production. The purpose of research was the theoretical justification and development of a technique of definition of microbial origin preservatives in the wines. The samples of wine-making production, and also a food samplement - Natamaks were the objects of research. It is noted that preservatives of mikrobial origin - Natamitsin and Nizin merit the attention as there are the scientific disputes about their use in the industrial wine-making. Their application is connected with lack of influence on an organoleptik of the product which is exposed to processing. It is shown that consequences of interaction of antibiotics with component content of wine-making production, and also the norms of their use under the various conditions aren't studied yet. Therefore the questions of possibility of application of a Natamitsin and Nizin in the wine-making and development of an available technique of detection of their residual quantities in the finished production are actual. Monitoring of the wine-making market of Russia according to the maintenance of antibiotics wasn't carried out. In the article the opportunities and new methodical approaches for the analysis of preservatives of a mikrobian origin in the wine-making production by means of a capillary electrophoresis are considered. The methodical solutions on definition of Natamitsin antibiotic in the wine-making production are proposed. It is specified that the use of a highly effective capillary electrophoresis as an analytical method for definition of preservatives of a mikrobian origin will promote the carrying out of monitoring of the Russia wine-making market as regard the maintenance of antibiotics and safety of wine-making production.

How to cite
Antonenko M., Guguchkina T., Gaponenko Y., Abakumova A. THE THEORETICAL BASIS AND DEVELOPMENT OF THE METHOD OF DETERMINATION OF MICROBIAL PRESERVATIVES IN WINE PRODUCTION [Electronic resource] // Fruit growing and viticulture of South Russia. 2015. № 34(4). pp. 143–152. URL: http://journalkubansad.ru/pdf/15/04/13.pdf. (request date: 29.03.2024).
pdf
619 Кб
11 с.
Publishing of young scientists and postgraduates
Date posted: 16.01.2017
UDC: 663.2 : 634.8 (471.63)
Keywords: INDIGENOUS GRAPES VARIETIES, CAPILLARY ELECTROPHORESIS, CATIONIC COMPLEX, ORGANIC ACIDS, WINE QUALITY

Annotation

In the article it is noted that cultivation and introduction in the production of the Don native grapes varieties in the territory of Krasnodar Region will give the chance to make from them the high-quality and unique wines, and also will provide the increase in interest of producers in vine growing and wine-making branch. The objects of our research the wine materials from the following grapes varieties have been used: Bessergenevsky No. 7, Sibirkovy, Varyushkin, Granatovy, Muscat Hamburg. Processing of grapes raw for receiving of wine materials was carried out in 2015 in the shop of micro wine-making of the North Caucasian Regional Research Institute of Horticulture and Vitisculture. During the research the analyses of the physical and the chemical composition of the wine materials prepared from above-mentioned grapes varieties have been carried out using the method of a capillary electrophoresis in the laboratory of "Wine-making" Center a nd in the Center of collective use of NCRRIH&V with use of Capel-105 device. When the analyses are carrying out the standard techniques, and also the techniques developed by employees of NCRRIH&V were applied. The con-tent of organic acids and cations of metals in the samples from the studied grapes varieties is determined. The carried out analysis has shown that the greatest quantity of wine acid contains in the samples from grapes of Bessergenevsky No. 7. As a result of study of cationic composition of wine materials it is revealed that the researched samples have the high content of potassium (528,3-1811 mg/dm3) that is coordinated with literary information. All samples presented in a research have a harmonious taste, they have also the positive reviews and the high tasting assessment of experts-tasters of NCRRIH&V. It gives the grounds to recommend the grapes varieties studied by us for production of qualitative wine materials and wines.

How to cite
Abakumova A., Gaponenko Y., Antonenko M., Pyata E., Maltabar M. GRAPES VARIETIES, PROMISING FOR PRODUCTION OF HIGH-QUALITY SWEET WINES IN THE KRASNODAR REGION [Electronic resource] // Fruit growing and viticulture of South Russia. 2017. № 43(1). pp. 145–155. URL: http://journalkubansad.ru/pdf/17/01/15.pdf. (request date: 29.03.2024).
pdf
627 Кб
17 с.
Quality Management
Date posted: 16.03.2021
UDC: 663.252.61
DOI: 10.30679/2219-5335-2021-2-68-215-231
Keywords: GRAPES, ORGANIC ACIDS, CATIONS, STRUCTURAL ELEMENTS OF GRAPE BERRIES, WINE MATERIAL, TERROIR

Annotation

The presence of organic acids and cations in the grapes and its processing products affects their taste and nutritional properties. Pools of these substances in the berry skin and seeds of the grape varieties of Gimra Novaya, Kaberne Sovin'on, Muskat Bely, Pervenets Magaracha and in the dry wine materials from the Gimra Novaya, Fioletta and Pervenets Magaracha varieties were studied. To determine the composition and content of organic acids (-04-47-2007) and cations (M-01-32-2008), a capillary electrophoresis system was used Kapel-104T, LLC NPF LUMEX. Tartaric, acetic and malic acids are identified in the elements of the berry structure. Their largest content (0.24 g/dm3 ) is revealed in the Muskat Bely grapes. In each of the wine materials the tartaric, citric, lactic, acetic, malic and succinic acids are found. The most significant amounts, respectively, of malic, succinic and acetic acids 2.39; 1.72 and 0.85 g/dm3 were determined in the wine material from the Gimra Novaya grape variety, and the lactic acid 0.27 g/dm3 from the Fioletta variety, wine and citric acids 6.20 and 0.69 g/dm3 were determined in the wine material from the Gimra Novaya variety and Pervenets Magaracha, in which the total concentration of acids 10.03 g/dm3 was the highest. In the skin of the berry, seeds and wine materials the cations of ammonium, potassium, calcium, magnesium and sodium are identified. In terms of their total number, the Muscat white variety 174.07 mg/dm3 and wine material from Gimra Novaya grape 1933.57 mg/dm3 were the leaders. The terroir of the South of the Daghestan Caspian Sea plain is favorable for the formation of pools of organic acids and cations in the grapes, which contributes to the production of wine materials with high enological potential.

How to cite
Vlasova O., Daudova T., Gasanov R., Shelud'ko O., Shirshova A., Abakumova A. ORGANIC ACIDS AND CATIONS IN STRUCTURAL ELEMENTS OF GRAPE BERRIES AND WINE MATERIALS [Electronic resource] // Fruit growing and viticulture of South Russia. 2021. № 68(2). pp. 215–231. URL: http://journalkubansad.ru/pdf/21/02/18.pdf. DOI: 10.30679/2219-5335-2021-2-68-215-231 (request date: 29.03.2024).
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486 Кб
12 с.
Processing of fruit and berries production and grapes
Date posted: 17.03.2020
UDC: 663.256.1:544.723
DOI: 10.30679/2219-5335-2020-2-62-164-175
Keywords: WINE, BENTONITE, CAPILLARY ELECTROPHORESIS, NEORGANIC CATIONS, ORGANIC ACIDS, NISIN

Annotation

The article presents the results of identifying the processes of transformation of nisin in wine during interaction with bentonites of various manufacturers. An attempt is made to study the mechanisms of interaction of the nisin antibiotic with mineral sorbents of various deposits by identifying the relative degree of its removal, as well as to establish the effect of technological processing of bentonite clays the composition of inorganic cations and organic acids in wines. With the addition of nisin, the amount of ammonium, potassium, and magnesium decreased, which is possibly due to the binding ability of nisin with respect to these cations due to its polypeptide structure. It was experimentally established that when the Nizin preparation was introduced and the wine was treated with bentonite clays, the difference between the average values of the mass concentrations of organic acids in wine was not statistically significant. It was found that the processing of white table wine with the addition of nisin by bentonite clays as a whole showed a high degree of nisin removal more than 80 %. It was found that the degree of dispersion (particle size) of bentonites did not significantly affect their sorption ability relative to the nisin. The external and internal factors as activators and inhibitors of adsorption for the removal of nisin are analyzed. It has been suggested that the interaction of nisin with bentonites occurs mainly due to electrostatic reactions, and not due to adhesion forces that increase with decreasing sorbent particle size. The possible mechanisms of nisin sorption in the process of its detection in the wines are proposed. It is recommended to use the bentonite clays of Bentovin (Dash-Salakhninskoye deposit, Republic of Azerbaijan), Vinobent (Mine "10th farm", Khakassia) for ensuring the consumer safety of wines containing the residual amounts of nisin.

How to cite
Antonenko M., Guguchkina T., Ageeva N., Abakumova A., Antonenko O. INFLUENCE OF NIZIN THE CONTENT OF METAL CATIONS AND ORGANIC ACIDS WHEN WINE TREATMENT BY BENTONITES OF VARIOUS DEPOSITS [Electronic resource] // Fruit growing and viticulture of South Russia. 2020. № 62(2). pp. 164–175. URL: http://journalkubansad.ru/pdf/20/02/14.pdf. DOI: 10.30679/2219-5335-2020-2-62-164-175 (request date: 29.03.2024).