Fruit growing
and viticulture of South Russia

Annotation

The wine aroma is the composition complex and depends on a number of aromatic substances of various origin. The set of secondary flavors in the wine highly depends on the initial grapes variety and the yeast race used for fermentation. Therefore, the study of fermentation mechanisms in which yeast participate belongs to one of the main tasks of the wine-making. In the wine industry, the active dry yeast preparations from France, Italy and many other countries are being intensively used. Their use has many advantages, associated with the acceleration of the process of preparing yeast wiring, and providing the high organoleptic indicators of wines. In order to reveal the patterns of formation of aroma-forming components in the vinification process of dry red wines, the grapes of the Cabernet-Sauvignon were processed according to two technological schemes using the yeast of the Teruar ITC and the IEC 9000 Premium of different concentration. The content of aroma-forming components was determined on a gas-liquid chromatograph "Kristall 2000 M". The dynamics of the change in the concentration of aromatic substances, depending on the active dry yeast race and the method of vinification, was studied. It was found that the obtained wine materials had an un-homogeneous composition of aroma-forming components, in total more than 30 aromatic substances were found. Their greatest formation was observed in the samples, fermented on the pulp with the use of yeast of the IEC 9000 Premium, regardless of their concentration. In spite of this fact, the wine materials produced with the participation of the Teruar MEC were characterized by good organoleptic indicators. In conclusion, it is noted that the used yeast races can be recommended for introduction into the wine industry.

Annotation

Experimental data on the feasibility of production of activated carbons from the waste of the wine industry � grape pomace and dense yeast sediments are presented. Activated carbons (AC, powders) were prepared by the small enterprise Balakirev V.G. (Maykop) in the form of dust from grape pomace of white (AC1) and red grape varieties (AC2), dense yeast sediments (AC3 and AC 4) and a mixture of grape pomace and yeast sediments (AC5 and AC 6) according to the following scheme: drying of raw materials, carbonization and activation in one unit. Pyrolysis temperature is 850-900 º�. It was established that according to physical and chemical indicators, experimental samples of AC were close to the control and industrial samples of coal of BAU (Russia) and Karbinok (France). White and red dry wine in bulk and wine distillate were treated with prepared carbons. It was established that as a result of wine processing, the volume fraction of ethyl alcohol, the mass concentration of sugars, titrated acids, and the pH value did not undergo significant changes. Volatile acids (up to 42% in the processing of white wine) and phenolic compounds (in the processing of red wine) undergo the greatest changes during the treatment of wines with activated carbons. The best results in reducing the concentration of volatile acids are obtained using AC 3 and AC 4, made on the basis of dense yeast sediments. The greatest decrease in the concentration of acetaldehyde was detected during the treatment of distillates with samples of AC 4, AC 3, followed by AC 2 and AC 6, which showed results identical to control variants. The use of AC 3 and AC 4 ensured the complete removal of acetoine, which forms synthetic tones in the aroma of alcohols. High sorption capacity for the sum of the ethers was shown by AC 6 and AC5. As a result of treatment with activated carbons, especially variants AC3 and AC4, the taste and aroma of distillates improves.

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.

Annotation

This article presents the results of studying the physicochemical indicators of the cognac distillates quality with typical organoleptic properties, the composition of volatile components determined by gas chromatography and phenolic, furan compounds (aromatic aldehydes and acids) controlled by the method of highly efficient capillary electrophoresis. The ranges of criterion components and calculated indicators, characterized genuine high-quality cognac distillates, have been clarified. It was noted that in 10 % of aged cognac distillates, the mass concentrations of higher alcohols in terms of isoamyl alcohol and the mass concentrations of medium esters in terms of ethyl acetate exceeded the norms established by the interstate standard of technical conditions were exceeded and have had a maximum value of 800 mg / dm3 bsp. and 350 mg / dm3 bsp. accordingly, also the mass concentration of the total extract in all genuine cognac distillates did not exceed 6.5 g / dm3 . The ranges of calculated parameters for aged cognac distillates were found, such as the ratio of the mass concentrations of isoamyl alcohol / isobutyl alcohol from 2 to 6.5; mass concentration ratio lilac aldehyde / vanillin, not less than 1.5; mass concentration ratio lilac aldehyde / lilac acid, no more than 3.5; the ratio of mass concentrations of vanillin / vanillic acid, no more than 4.5; the ratio of mass concentrations of tannins / total extract, no more than 0.5. The obtained and refined databases of the qualitative and quantitative composition of volatile components and aromatic aldehydes and acids will make it possible to control the quality, confirm the authenticity and identify the signs of cognac distillates falsification, in particular, to establish the substitution of raw materials and the use of grape distillates (alcohols), violation of the distillation regimes and the aging process of cognac distillates in case of contact with oak wood.

Annotation

After processing of grapes there is a huge amount of waste, including about 20-30% of grape pomace, which must be involved in further turnover. Grape pomace consists mainly of the skin, seeds, ridges and remaining pulp, the processing of which will partially to solve both environmental and economic issues related to the involvement of pomace in the technological process of production of new products. The grape berry contains such organic acids as malic, citric, amber, oxalic, lactic and others, the study of which is also of scientific and practical interest. The composition of organic acids of sweet pomace from grape varieties: Chardonnay, Pinot Blanc, Riesling, Sauvignon Blanc, Traminer, Pinot Noir, as well as fermented: Merlot, Saperavi. Pomaces are selected at the enterprises of the Krasnodar region is studied in this work. Studies of organic acids were carried out in water-alcohol extracts. First, the pomace was extracted with hot water (70 ℃), and then � with ethyl alcohol of 96.5 % vol., that made it possible to extract more fully the organic acids. Comparison of organic acids content in the samples was carried out after conversion to dry matter. It was revealed that the main acids of grape pomace are tartaric and malic acids. Concentrations of tartaric acid varied from 20.30 g/kg to 70.99 g/kg, malic acid � from 4.75 to 19.40 g/kg. The grape variety, the conditions of its processing, the place of grape growing had a significant impact the concentration of both total and individual organic acids.